Crispy Pork Belly Recipe - Wholesome Yum (2024)

Crispy Pork Belly Recipe - Wholesome Yum (1)

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In This Post

  • Why You’ll Love This Pork Belly Recipe
  • What Is Pork Belly?
  • Ingredients You’ll Need
  • How To Cook Pork Belly
  • Tips For Best Results
  • Storage Tips
  • What To Serve With Crispy Pork Belly
  • More Flavorful Pork Recipes
  • Crispy Pork Belly RecipeRecipe card
  • Recipe Reviews

If you’ve never had crispy pork belly or are intimated with how to cook it, you are in for a treat! It’s not quite the same asbacon, but if you like bacon, you’ll love this pork belly recipe. It’s the perfect combination of crispy and tender, incredibly simple to make, and lets the pork flavor shine. And it’s so easy to do!

Why You’ll Love This Pork Belly Recipe

  • Tender like a pork loin with crispy crackling on top
  • Rich, salty flavor
  • Only 4 simple ingredients
  • Prep in 5 minutes, then hands-off in the oven
  • Perfect for family meals
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What Is Pork Belly?

Pork belly is a flavorful, boneless, fatty cut of meat from the belly of the pig, known for its rich, meaty taste and melt-in-your-mouth texture, topped with crispy skin (similar to pork rinds).

Unlike bacon, which comes from the same cut, pork belly recipes aren’t cured or smoked, and are typically served in thicker, unsliced portions. It’s a versatile ingredient in global cuisines, including Chinese, Hispanic, Danish, Norwegian, Korean, Thai, and Filipino cooking.

Ingredients You’ll Need

This section explains how to season pork belly, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Pork Belly – I can’t always find it at the grocery store, but it’s readily available at butcher shops, specialty meat stores, and Asian markets. Select cuts with uniform thickness for even cooking.
  • Avocado Oil – This gets your baked pork belly recipe nice and crispy. You can also use olive oil or any heat-safe cooking oil.
  • Sea Salt & Black Pepper – I prefer sea salt, but kosher salt also works.

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VARIATION: Add more seasonings!

The only thing you really need to season pork belly is salt and pepper! Of course, feel free to branch out. These seasonings are also delicious and common in pork belly recipes:

  • Garlic powder
  • Onion powder
  • Brown sugar (or Besti Brown natural sweetener!)
  • Smoked paprika
  • Cayenne pepper
  • Chinese five spice – One of the most popular options
  • Cajun seasoning – Separate from the spices above

How To Cook Pork Belly

This section shows how to make crispy pork belly, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Score the skin. Use a sharp knife to makea crisscross pattern across the skin of the pork.
  2. Season. Brush the avocado oil over the top of the pork. (I like to use this brush.) Sprinkle with salt and pepper.
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  1. Bake. Roast the pork belly recipe in a baking dish or on a sheet pan with sides, skin side up. Increase heat and bake again, until the top is golden brown.
  2. Broil. Place under the broiler for a few minutes to crisp up the skin.
  3. Serve. Slice the pork into thin, 1-inch slices.
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Tips For Best Results

  • Position the oven rack correctly. It should be in the middle while baking, but you can move it to 6 inches away from the broiler for the broiling step.
  • Bake time will vary. This can depend on the thickness of your pork belly, the baking dish you use, and your oven. An hour for the first baking step is a good starting point regardless, but when you bake after increasing the oven temperature, watch for a golden brown skin.
  • Watch closely when broiling. Pork belly can go from crispy to burnt very quickly, so check on it every minute or so.
  • Slice against the grain. This makes each bite more tender.

Storage Tips

  • Store: Crispy pork belly has the best texture when it’s fresh, but you can keep leftovers in an airtight container in the fridge for up to 4-5 days.
  • Reheat: Reheat in a hot skillet, or in the oven at 400 degrees F.
  • Freeze: Slice and store in a freezer container or zip lock bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
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What To Serve With Crispy Pork Belly

You can serve pork belly as a breakfast meat, like bacon, or as a main protein dish with a side. There are so many options! Here are some of my favorite ways:

  • Veggies – Try serving this pork belly recipe with roasted asparagus, simple stir fry veggies, or sauteed zucchini. I also like it with sauteed spinach to balance the richness of the pork.
  • Rice – Serve over white rice, brown rice, or cauliflower rice.
  • Salad – Make a lighter meal with a creamy radish salad, an Asian-inspired cabbage salad, or a smashed cucumber salad.
  • Sandwich – Stuff pork belly in between two slices of your favorite bread with a drizzle of BBQ sauce and a lettuce leaf for any easy sandwich.
  • Pork Belly Tacos – Slice into bites or thin strips, and serve in warm tortillas with your choice of toppings, like fresh salsa, avocado, and fresh cilantro.
  • Eggs – Whip up a special breakfast or brunch with a spinach quiche, customizable egg muffin cups, or simply hard boiled eggs.

More Flavorful Pork Recipes

Craving more tasty pork dishes? These other flavorful pork recipes focus on big flavors and easy cooking:

Air Fried Pork Chops

Greek Souvlaki Recipe

Egg Roll In A Bowl

Pork Steak Recipe

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Recipe Card

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4.84 from 43 votes☝️ Click stars to rate or click here to leave a review!

Crispy Pork Belly Recipe

Learn how to cook pork belly that's tender inside and crunchy on top! This crispy pork belly recipe is simple, flavorful, and so easy.

Prep: 5 minutes

Cook: 1 hour 50 minutes

Resting Time: 10 minutes

Total: 1 hour 55 minutes

Author: Maya Krampf from

Servings: 12 (adjust to scale recipe)

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Recipe Video

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Tap underlined ingredients to see where to get them.


Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat oven to 350 degrees F (176 degrees C).

  2. Using a knife, score the skin of the pork belly.

  3. Use a silicone basting brush to brush the avocado oil over the top of the pork belly. Sprinkle with salt and pepper.

  4. Place the pork belly into a baking dish, skin side up, and bake for 1 hour.

  5. Increase oven to 425 degrees F (218 degrees C) and bake for an additional 35-45 minutes, until the top is golden brown.

  6. 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.

  7. Allow the pork belly to rest for 10 minutes before cutting into 1-inch slices.

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Related Easy Recipes

  • Bacon Wrapped Asparagus

  • Smothered Pork Chops

  • How To Make Pork Rinds (Chicharrones)

  • Cast Iron Pork Chops

Recipe Notes

Serving size: 1 slice, or 1/12 entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.




Total Carbs0.3g

Net Carbs0.2g



Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course:Main Course


Keywords:crispy pork belly, how to cook pork belly, pork belly recipe

Calories: 618 kcal

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Crispy Pork Belly Recipe

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Why is my crispy pork belly not crispy? ›

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Why put baking soda on pork belly? ›

It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

How do you keep pork belly crispy? ›

It requires putting a thick layer of salt on the skin of your pork belly, making sure every inch of that pristine skin is covered in salt, then roasting it whole. Roasting this salt-covered belly in the oven will then draw out more moisture from the skin and form a hardened salt crust, which is then removed.

What are 3 ways that pork belly can be cooked? ›

For pork aficionados, pork belly is IT. Here's a look at three easy ways to cook it: stovetop, grilling and oven roasted. It's a triple threat on the delicious front.

How to get extra crispy crackling on pork? ›

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

What oil to use for pork crackling? ›

Rub the skin with olive oil, and either vinegar or lemon juice, to help conduct the heat of the oven to the skin. Turn the oven to at least 230C and blast the joint with heat for about 30 minutes or until the skin starts to bubble and brown.

Why do you put vinegar on pork belly? ›

White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.

How do Chinese restaurants make pork so tender? ›

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

How do restaurants cook pork belly? ›

We soak the pork in water for about 20 to 25 minutes to wash away excess fat. Then we steam it for about 15 to 20 minutes until it's about 70% done. After that, we take it out of the water and poke holes in the pork with a needle and then rub it all over with salt and spices. Then we air dry it with a fan for 12 hours.

Should you put oil on pork belly? ›

How to season pork belly. A classic salt rub is traditional, but you could also make your own spice paste. For a salt rub: rub the skin with olive oil and season generously with sea salt. This will help the fat run out and the skin to gain its famous crispy texture.

Does pork belly get more tender the longer you cook it? ›

Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the temperature this low allows the meat to become tender, for the fat to render (melt) so we get the “confit” cooking effect, and also to dry out the pork skin yet keep it supple.

Do you rinse pork belly before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

How long should I boil pork belly before frying? ›

The recipe advises to cook the pork belly for 30 minutes, let it cool, slice it and then fry it together with the rest of the ingredients.

Why is my crispy pork skin so hard? ›

If the heat is too high, the skin will get rock hard, along with the meat. That's why we use medium heat when we fry. And don't forget to dry the pork as much as possible first. The drier it is, the crispier the skin.

Does cooking pork belly longer make it softer? ›

This is a tough muscle, so it needs a longer cooking time at low heat to breakdown the tough tissue." So, to serve up good roast pork, budget for at least 3-4 hours in the kitchen. If done correctly, a piece of roast pork should be so tender you can pierce its flesh with a fork.

How do I stop my pork belly from being chewy? ›

You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly.

What texture should pork belly be? ›

Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork from the oven, then leave to rest for 10-15 minutes before carving.

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