Crispy Pork Belly Recipe

My crispy ork belly is encrusted with an irresistible caramelized and crackly skin. Lightly seasoned and slow-roasted to perfection, it’s the ultimate pork recipe that always impresses. Watch the video below to see how I make this in my kitchen!

Course Main Course

Cuisine American

Cook Time 40

Total Time 40

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

2 pounds pork belly skin-on
4 teaspoons salt
1 tablespoon sugar
1 teaspoon black pepper
1 cup water optional

Instructions

Preheat the oven to 240C/460F.
Pat dry the pork belly skin with a paper towel.
Combine two teaspoons of the salt, the sugar, and the pepper in a small bowl and season the flesh of the pork belly on all sides.
Place the pork belly in a baking dish or roasting pan skin side up. Add enough water to cover 1/3 of an inch. Sprinkle the rest of the salt over the pork belly skin.
Roast the pork belly for 40 minutes, then lower the temperature to 140C/280F and roast for another hour.
If the skin is not crispy enough after that, turn on the broiler and cook for another 5 minutes until it gets an even crispy layer.
Remove the pork belly from the oven and let it cool for 10 minutes, then slice and serve.

Video

Notes

Seasoning ideas: To change things up, I like to rub the crispy roast pork belly with Chinese five-spice powder, a sweet and spicy dry rub, or white pepper for a little extra flavor.
Brush with a glaze: Use my 3-ingredient ham glaze, pork tenderloin marinade, or even a simple mix of soy sauce and white vinegar as a glaze. Brushing the pork with a glaze during the last 2 to 3 minutes of cooking adds more flavor and preserves the crackly skin.
Storage: Once cooled, refrigerate the leftover pork belly in an airtight container for 3 to 4 days.
Reheating: Reheat the pork on a baking sheet covered loosely with foil at 350°F for 10 to 15 minutes. Spoon the pan juices over the pork periodically to keep it moist and juicy.

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