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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
Laurie
1Just love it. So much easier than I thought and very tasty. Topped with cayenne pepper and swerve brown sugar replacement.
Jay
1I decided to try this recipe with some leftover pork belly. I only had a pound so I adjusted the cook time just slightly. 50 minutes at 350 and 425 for 25 minutes until internal temperature was 199 to 203. This was fantastic melt in your mouth, delicious. Thanks for the recipe it is very easy.
C Brady
1Love the ease and results of this recipe. Next time I’ll use less salt, but I think it wasn’t the recipe but my error in measuring the salt. I used less pepper than the recipe called for, due to personal choice. This is definitely a keeper and a great addition to our keto way of eating.
Jim Clark
1Loved this! Making it for the second time this month right now. My wife requested it. Very good to have something different from the norm.
Kara
1Easy, foolproof, and DELICIOUS!! So happy to find this easy recipe! All other recipes involved marinating overnight or parboiling or using spices I didn’t have on hand. The only thing is I cooked it too early so after cooling for 10 min out of the oven, I put the big pieces in a warm oven for about an hour before cutting and serving. Also, I used 2-2lb pieces of pork belly and a little less salt/pepper. Thank you for this recipe, definitely a keeper!
Nicole
0Wonderful recipe! I make a honey garlic sauce with mine and it’s a big hit with everyone in the house!!!
Wholesome Yum D
0That sounds amazing, Nicole! I love that your honey garlic sauce is a big hit with everyone. So glad you enjoyed the recipe!
Cindy
0This was very good! I added some smoked paprika and thyme to the seasoning, but for my first time making belly pork, I was quite pleased!
Wholesome Yum D
0That’s awesome, Cindy! Well done on your first try!
Cindy
0This is such a great recipe. Never made pork belly before and I love it! The whole family loved it. Thanks for sharing!
Wholesome Yum D
0Thanks, Cindy! I’m thrilled your first try with pork belly turned out so well.
Bob
0OMGosh, I followed your directions on my first cook of Pork Belly, except I used olive oil, only oil I had. After the rest period, I sliced it up and after the first piece I had to look around, I was sure I died and went to heaven. My daughter likes authentic Ramen, but I never included Pork Belly thinking it was too hard to cook. Not this recipe, and OMGosh! LOL
Wholesome Yum D
0Bob, this made me smile big time, thank you! I’m so glad your first pork belly experience was a heavenly one!
Becky L Schultz
0I just tried this recipe – mainly because it is so simple. Do not let the simplicity keep you from trying it out…this is so yummy. I only did the oven cooking (no broiling) and I am pleased with the results. I will definitely be using this method again!
Wholesome Yum D
0Thanks, Becky! I’m so glad you gave it a try, sometimes simple really is best. Happy to hear the oven method worked out great for you!
marie
0Scanning your site love what I see. Thank you. I will be using your recipes. I am researching new recipes as a family member needs to lose weight with high sugar issues. I’m making roast pork and vegetables for dinner tonight.
Sue
0My stove has 2 options. #1 is an oven. There is no grill in the oven. #2 is the grill. If I want to grill something, I do not need the oven.
My question was, how important was the residual heat of the oven in the second step ?
I realise I need to warm the grill before finishing the process, but just wondered it it would be hot enough.
Thanks for taking the time to reply, BTW.
Maya | Wholesome Yum
0Hi Sue, By “grill” I assume you mean the broiler? My oven has the broiler inside the oven itself, so that is the only way that I can test, but yes, I assume that the residual heat plays a role. If your oven and broiler are separate, I would preheat the broiler before transferring there and this should work fine. I would just check on it since it’s a different type than mine and the timing might need adjustment. Hope this helps!
Sue Mill
0My oven doesn’t have a broil/grill option… the grill is separate. Is the heat of the oven a factor in grilling IN the oven, rather than having to preheat the grill separately ?
Maya | Wholesome Yum
0Hi Sue, Sorry, I’m not sure if I totally understand the question. Are you saying you have a separate broiler that is not in your oven? If so, yes, I would just preheat that and transfer it over for the broil step.
Kristyn
0Mmm!! Crisp on the outside, but tender & juicy in the middle!! My hubby loved it!!
Paige D
0Loved this!! I can’t believe how crispy this turned out- my picky 14 year old even loved it!
Sha
0I love the outcome of this recipe! It turned out so crispy outside and tender and juicy inside!
Carl
0Took it out 10 minutes early as it was already dark brown
tasted ok… wasnt really crispy though… just like regular pork
Katie
0Unfortunately I did not get to enjoy the skin as it burnt to a crisp during the broiling process. I broiled it on high for 3 mins but looks like that was too much too. The meat underneath was good though.
Maya | Wholesome Yum
0Hi Katie, Oh no, sorry to hear that! The time can vary depending on your broiler and how close the rack is to the heating element. I’m glad the meat underneath was still good. I’ll add a note on the recipe card to watch more closely when broiling so that others know.
Steve
0Best easiest pork belly recipe I have tried. Great result. Do you have variations. Am going to try drying the pork belly overnight in the fridge. Do you think this will be better or worse. Crackle perfect & juicy meat. Well done.
Pearl
0This recipe turned out great. The pork belly was so crisp and unctuous I loved it! I wish I could add a picture to see how beautiful it looks.
Bruce
0the recipe was fine until it got to the actually cooking part. When I finished the step to broil it, I took it out of the oven and so much smoke came out of the oven, is this supposed to happen or what happened? The pork was also burnt so we couldn’t eat parts of the skin.
Maya | Wholesome Yum
0Hi Bruce, Sorry to hear that! It sounds like your broiler runs hotter than mine or the pork was closer to the heating element than mine. When broiling, it’s a good idea to check every couple of minutes since the difference between perfect and burned is often just 1-2 minutes.
Amber
0Do you have to do pork belly with skin? Not many places near me where I can find pork belly (shockingly) but when I have it’s only in a massive quantity or no skin.
Cass
0International markets especially Asian markets have it in smaller quantities other then that costco has it but very large packs there.
Maya | Wholesome Yum
0Hi Amber, Yeah, I have trouble finding it sometimes and the butcher is usually the most likely to have it, especially if you call ahead. You can make this without skin, but I’m not sure if the baking time would vary, and obviously you’d miss out on the crispy top.
Steve sadler
0The simplest & best pork belly I have ever tried. Been using for some time & don’t bother with trying others. Reheats to the same great moist meat with crunchy rind to boot. Unreal. Winner.