Crispy Pork Belly
Crispy pork belly is an easy project for a relaxing weekend. This method makes it crispier than any we have tried. It is the ultimate comfort food.
In addition to the lovely, crispy skin, the meat is juicy and succulent. You won’t find a juicier piece of meat. It really is amazing the skin goes from a somewhat rubbery, totally unappetizing blob to a crispy, crunchy crackle. Very similar to fried chicharrones that you might find in Latin American cuisine. Instead of being heavy, they are light and airy with an incredible crisp.
Ingredients
- Pork Belly: Ask your butcher for a whole, boneless center cut pork belly with the pork skin still on it. This cut is the cut used to make bacon. Bacon is generally cured and smoked.
- Salt: Use sea salt or kosher salt.
- Dry Rub for Pork: Make a homemade rub with brown sugar, chili powder, garlic, paprika, cumin, and more, or use your favorite store-bought rub.
How to Make Crispy Pork Belly
Dry off the pork belly with a paper towel on both sides, particularly the skin side. You need to eliminate as much moisture as you can.
Poke holes in the skin with a metal skewer, sharp knife, or similar tool. Try not to go deep enough to put in the meat.
Salt the skin well. Place the belly meat side down on a baking sheet. Refrigerate it overnight for up to 48 hours. The holes and the salt will release fat and moisture from under the skin and crisp up the skin.
When you are ready to roast, rub the meat side of the pork roast with the dry rub for pork.
Make a “boat” with two layers of heavy-duty aluminum foil to catch all of the juices. Roast in the oven on a rimmed baking sheet at 400°F for 45 minutes. Drain the fat from the aluminum foil boat. Place a small wire rack on the foil and place the roast on it. Reduce heat to 325°F and finish cooking to an internal temperature of 165°F.
Let the meat rest for 15 minutes before slicing. Cut the belly into small squares. Serve it with BBQ sauce or just eat it plain. It is that good! Another great pork recipe is this Thai Grilled Pork Jowl.
How to Store Leftovers
Wrap the leftovers well in an airtight storage container or in storage bags. Store in the refrigerator for 3-4 days. You can freeze them for longer storage, packaged in airtight containers for at least six months.
How to Serve it
We serve it with rice and a fresh, green salad since the pork is heavy.
- Leftovers make delicious sandwiches with BBQ sauce.
- Chop them up add spices like cumin and chili powder, and use the meat for tacos.
- Top salads with the meat for an easy lunch or dinner.
- Add the meat to a stir fry or make fried rice with it.
- It is delicious to top ramen. Don’t submerge the skin in the broth or you will lose the crunch.
Additional Recipes with Pork
- Smoked Pork Loin
- Chipotle Bacon
- How to Make Bacon
- Smoked Pulled Pork
- Pork Tomahawk
- Air Fryer Pork Loin
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Crispy Pork Belly
Ingredients
- 3 pounds pork belly
- 1 tablespoon coarse kosher salt or sea salt
- 2 teaspoons cracked black pepper
- 1 tablespoon recipe dry rub, or use your favorite store bought pork rub
Instructions
- Dry the meat side and skin side of the pork belly well with paper towels.3 pounds pork belly
- Poke holes in the skin with a metal skewer, or similar tool.
- Salt the skin well. Place the belly meat side down on a baking sheet. Refrigerate it overnight for up to 48 hours. The holes and the salt will release fat from under the skin and crisp up the skin.1 tablespoon coarse kosher salt or sea salt
- When you are ready to roast, rub the meat side of the pork roast with the dry rub for pork.1 tablespoon recipe dry rub, or use your favorite store bought pork rub, 2 teaspoons cracked black pepper
- Make a “boat” with two layers of heavy-duty aluminum foil to catch all of the juices. Roast in the oven at 400°F for 45 minutes.
- Drain the fat from the aluminum foil boat. Place a small wire rack on the foil and place the roast on it. Reduce heat to 325°F and finish cooking to an internal temperature of 165°F.
- Let the meat rest for 15 minutes before slicing. Cut the belly into small squares. Serve it with BBQ sauce or just eat it plain. It is that good!
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Crispy pork belly question: When roasting the pork belly at 400-degrees is the skin side up or down? Is the skin side up when roasting on the rack at 325-degrees?
I put the skin side down when roasting at lower temp to render some of the fat, and flip it over to crisp the skin at the higher temperature.