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Let me tell you about the magic that is this pork belly recipe. This dish has everything you love about pork on one plate. Crispy skin that crunches with a pop! Juicy and tender meat! Loads of meaty flavor! If you’ve never had crispy pork belly or are intimated with how to cook it, I’ve got your back. It’s surprisingly easy. Make it with me and you’ll wow everyone at the table!
Why You Need My Pork Belly Recipe
- Tender, salty pork with ultra crispy skin – Picture rich, melt-in-your-mouth tender meat crowned with a crunchy crackling on top (like pork rinds). It’s the best of both!
- Easy to customize – Many pork belly recipes have a specific flavor profile, but mine is simple with salt and pepper, so it goes with anything. And once you know how to cook pork belly, you can easily customize it with different spices (see my ideas below).
- Versatile – My family loves this crispy pork belly, and I know yours will, too. It goes with many sides, and works as a main dish, an appetizer, or even a breakfast meat. And it feels like you’re at a restaurant!
Ingredients You’ll Need
Here I explain the best ingredients for my pork belly recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pork Belly – This flavorful, fatty cut of meat comes from the pig’s belly. It’s like bacon, except it’s thicker, not cured, and has skin on top (which gets so crispy when you cook it!). I don’t always find it at regular grocery stores, but it’s easy to get at butcher shops, specialty stores, or Asian markets. Look for cuts with even thickness for the best results.
- Avocado Oil – This helps the skin get nice and crispy! Olive will probably work, but it burns more easily than avocado oil.
- Sea Salt & Black Pepper – I keep it basic, but if you want extra flavor, see my seasoning variations below.
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I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Score the skin. Use a sharp knife to make a crisscross pattern across the skin of the pork.
- Season all over. Place the pork in a baking dish or rimmed sheet pan and brush with avocado oil. (I like to use these brushes that don’t shed.) Sprinkle with salt and pepper.
- Bake, then broil. Roast pork belly, skin side up. I start with a lower temp to render the fat in the skin, then increase the heat to finish baking, and finally, broil at the end to crisp up. This method with 3 temperatures gets the meat super tender and the skin so crispy!
- Enjoy! I recommend cutting into 1-inch slices, or you can do cubes (for pork belly bites).
My Recipe Tips
- Be careful not to cut through the meat. You want the criss-cross pattern on the skin only.
- Position the oven rack correctly. For baking, keep it in the middle for even cooking. Before you broil this pork belly recipe, move it about 6 inches below the broiler for a perfect crispy finish.
- Make sure to roast skin side up. The skin won’t get crispy if it’s against the pan!
- The cook time can vary. It depends on your pork belly’s size and thickness, your baking dish (I used this one in white), and your oven. Start with an hour for the first bake, then crank up the heat and watch for that golden-brown skin—it’s your sign it’s done! Mine was 3 pounds, so it will cook faster if yours is smaller.
- Use a meat thermometer for perfect results. The skin is a good sign of doneness, but for that melt-in-your-mouth texture, I love this probe thermometer (this one beeps when ready). Just set it to 195 degrees F — this seems high, but I find it makes the most tender result!
- Watch closely when broiling. Roasted pork belly can go from crispy to burnt very fast under the broiler, so check on it every minute or so.
- Slice against the grain. Just take a quick look at the lines running through the meat. Cutting across those lines (not along them) makes the meat more tender and easier to chew.
Seasoning Variations
The only thing you really need to season pork belly is salt and pepper, but feel free to branch out:
- Basic spices – When I want to add them, I usually use garlic powder, onion powder, smoked paprika and cayenne pepper.
- Spice blends – Try 2 tablespoons of Chinese five spice or my Cajun seasoning if you like some heat.
- Sweetness – Add a sprinkle of brown sugar (I use Besti Brown sweetener). These can burn, so I recommend adding them to this pork belly recipe halfway through baking. You may want to skip the broiling step.
Serving Ideas
Once you’ve nailed how to cook pork belly, you’ve got so many options for serving it! Here are some of my favorite ways:
- Sandwich – Use your favorite bread with my sugar free BBQ sauce and lettuce.
- Tacos – I like to stuff them with crispy pork belly, salsa, avocado (or guacamole), and cilantro.
- Bowls – Use rice or cauliflower rice as your base. Cut the pork into cubes and add sliced radishes and cucumbers (or sometimes I do stir fry vegetables), avocado, a sprinkle of sesame seeds, and a drizzle of spicy mayo.
- Salad – Slice this pork belly recipe over my cabbage salad, or smashed cucumber salad on the side. In my picture above, I made a simple leaf salad with radishes, cucumbers, and my Asian salad dressing.
- Breakfast – Serve it with your fried eggs or egg muffin cups (my personal fave). For brunch, try my spinach quiche.
Crispy Pork Belly Recipe
By
Learn how to cook pork belly that's tender inside and crunchy on top! My crispy pork belly recipe is simple, flavorful, and so easy.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 350 degrees F (176 degrees C).
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Using a knife, score the skin of the pork belly.
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Use a silicone basting brush to brush the avocado oil over the top of the pork belly. Sprinkle with salt and pepper.
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Place the pork belly into a baking dish, skin side up, and bake for 1 hour.
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Increase oven to 425 degrees F (218 degrees C) and bake for an additional 35-45 minutes, until the top is golden brown.
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Change oven to broil and broil the pork belly on high for 2-5 minutes, until the skin is crispy to your liking. It will crisp up more as it cools from hot to warm.
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Allow the pork belly to rest for 10 minutes before cutting into 1-inch slices.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of the entire recipe
- Tips: Check out my recipe tips above to help you get melt-in-your-mouth tender meat with extra crispy skin, and avoid over or under cooking.
- Add more flavor: See my seasoning variations above for ideas!
- Store: Crispy pork belly is best fresh, but leftovers keep in the fridge for up to 4-5 days.
- Reheat: The skin loses it’s crispness, but I find it crisps up again in the air fryer. You can also reheat in a hot skillet, or the oven at 350 degrees F.
- Freeze: Slice and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Note on nutrition info: Pork belly is very rich and filling. I entered 1/4 pound as a serving size and that’s what shown below, but you might be satisfied with less!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crispy Pork Belly Recipe
80 Comments
Toni
0I love how crispy it turned out! I loved it!
Jen
0Totally impressed my hubby with this! Thank you for making me look like a rockstar!
Michelle
0Yum, what an easy and delicious recipe! Love how the pork belly got so crisp!
Av
0Lovely recipe. Thanks so much!
Beth Sachs
0Such a delicious easy recipe for the perfect pork belly! It was so crispy.
Scarlet
0I was glad you answered what to serve with it because I was thinking this looks good but what would I put with it? I took your suggestions and the pork belly turned out to be the star of the show. Everyone loved it!