A Crispy Pork Belly Recipe to beat all others. It's so simple, so succulent and savory. When you take your first bite, you'll wonder where this recipe has been your whole life. Making oven-roasted crispy pork belly takes some time, but all good things come to those who wait. This is worth the wait. Let's take a look at why.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
7 Reasons to Love This Recipe
Get ready to fall in love with this crispy pork belly recipe for these seven reasons:
- There's nothing better than crispy pork belly.
- Great for tacos or salads.
- Reheats well, perfect for leftovers.
- Ideal for weeknight dinners or entertaining.
- Easy to make with minimal ingredients.
- Low-carb and keto-friendly.
- Smells, looks, and tastes amazing.
Is Crispy Pork Belly Low-Carb?
Yes, pork belly is low-carb. This recipe contains less than 1 g net carbs per serving. These carbs are also due to the herbs used in the recipe. So, overall, this crispy roast pork recipe is completely low-carb and perfect for those following a strict low-carb diet.
The Easiest Crispy Pork Belly Recipe
When someone says that a recipe is easy, it had better truly be easy. This one is just so simple. The hardest part of this recipe is scoring the pork skin or fat of the pork belly (depending on whether you are going to use a skin-on or skinless belly). After that, it's a 3-step process to culinary nirvana.
The second hardest part of this crispy pork belly recipe is giving it time to cook. It needs to cook for a while so the meat begins to tenderize. There is no real way to rush pork belly... so if you're looking for a crispy pork belly recipe full of shortcuts, they won't be found here. This is a simple pork belly recipe, but it takes a long time to become succulent and dripping with flavor. I guess it is just respect for the ingredient.
Pork Belly vs Bacon
This is a great topic that I received lots of questions about when I was running my cooking school. Pork belly is the base ingredient that bacon is made out of. To make bacon, typically, the pork belly is brined in a salty solution (with whatever spice mixture you would like) for seven to ten days. This process extracts the moisture out of the belly. From there, the brined belly is smoked in low heat for several hours. Homemade bacon is just so delicious. I should create a post on how to make it. Hopefully sometime soon.
In my opinion, slow-roasted pork belly tastes better than bacon. And that's saying something because I love bacon. The tenderness and silken texture of the pork belly fat is just impossible to recreate with other cuts of meat. Adding just a touch of salt and the herbs de Provence give this pork belly out-of-this-world flavor. Now I still want bacon with my eggs and lardon on my salads, but I'll take delicious pork belly any other time of the day.
Crispy Pork Belly Recipe Ingredient List
Here is a list of ingredients for making the oven-baked pork belly recipe:
- 2 pound pork belly with the pork fat scored in a grid pattern about ½ inch across the top
- 2 tablespoons duck fat
- 1 teaspoon kosher salt
- 1 tablespoon herbes de Provence
- ½ teaspoon fresh cracked pepper
Ingredient Substitutions
Here are some simple alternatives you can use for the ingredients in the crispy pork belly recipe:
- Duck fat: Use rendered bacon fat, lard, ghee, or clarified butter. Just ensure it has no milk solids that will burn.
- Herbes de Provence: Use an Italian seasoning or substitute with your favorite savory blend of herbs and spices. Basically, if it tastes good on chicken or pork, it will taste delicious in this recipe.
Additional Ingredients
Looking to add some extra flavor to your crispy pork belly? Here are some tasty ingredients that pair perfectly with the main dish:
- Fresh herbs: When the pork belly is done cooking, it loves to be paired with some fresh parsley. If you have used other spices on it, like taco seasoning, cilantro is the way to go.
- Spices: This recipe just loves spices. From chili powder to cumin and black pepper or white pepper, and everything in between, there are so many spices that go well with this recipe, the list is too long.
- Mustard: Pork and mustard are a match made in heaven. Apply a thin layer of Dijon mustard to the scored fat before cooking to add flavor and acid. Yum.
- Sauce: If you have a bottle of balsamic reduction sauce, it pairs really well.
Note: These ingredients are optional, and you can use them to enhance the flavor of the recipe.
How to Cook Pork Belly?
So I'm off my soapbox now. Learning how to cook pork belly can be a bit daunting. It's a cut of pork that you don't often see and most people don't cook more than a couple times in their lives! Plus, pork belly is just a strange cut. It looks familiar because it is where bacon comes from, but raw pork belly feels so different from bacon in your hands. It kind of plays tricks with your head. I love it.
You can cook pork belly in so many different ways. In this crispy pork belly recipe, we are going to slow-roast the belly and then broil it. Pork belly also loves to be stewed and braised. I've even seen it pressure-cooked but wasn't able to try it, so I can't comment on the success of that method. If you use a wet method to cook the pork belly, allow the meat to cool and dry it off before browning to achieve the most color and flavor.
Pork belly is a very forgiving cut of pork due to its high fat content. There is very little chance of the juicy pork drying out. Seriously, it is almost impossible to serve pork belly dry! This type of scenario allows you to par-cook the pork belly too. So you can roast it for 4 hours in the oven, allow it to cool, and then refrigerate it. When you want to serve it, warm it in the oven for 30 minutes before broiling or browning and you're good to go. This crispy pork belly recipe is flexible too!
Cooking Tools Required
Here is a list of tools you need to make crispy pork belly:
- Rimmed baking sheet
- Aluminum foil
- Wire rack
- Heavy-bottomed pan
- Tongs
- Bowl
- Broiler (part of the oven)
How to Make Crispy Pork Belly: Complete Cooking Guide
Cooking Method
- Frying
- Roasting
- Broiling
Cooking Instructions
- Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with foil and place a wire rack inside.
- After you have scored the pork belly, season the meat side with about ½ of the salt and pepper. Heat a heavy-bottomed pan over high heat and add in the cooking fat. When the fat is hot, carefully add in the pork belly, skin side up. Allow to fry to golden brown without moving for 3-5 minutes, depending on the heat of your stove.
- Remove the belly from the fat with some tongs and place on the wire rack, still with the skin side up. Take the fat from the pan and pour over the pork. You will see the scoring separate with the hot fat being poured over it.
- Evenly distribute the remaining salt and pepper. Place the pork belly in the oven for 3 hours.
- After 3 hours, remove the belly from the oven. Carefully pour off some of the fat into a bowl. Pour the fat back on top of the pork belly. Evenly distribute the herbs de Provence over the top of the pork belly and return the pork to the oven for 1 more hour.
- After the 4th hour, turn on the broiler in the oven. Broil the pork belly until it crisps. Keep a close eye on the crispy pork skin, as it will scorch very quickly — much more quickly than the skinless pork belly.
- Serve hot and enjoy!
Step 1: I rolled the pork belly for this picture to show the depth of cut. Notice that the scoring does not go through to the meat.
Step 2: Season the bottom of the pork belly first. We are going to sear the bottom of the belly in some duck fat. So good.
Step 3: My pork belly was a bit too large for my pan, but it is no big deal. We’re just browning to increase the flavors.
Step 4: We’re looking for a nice brown color on the bottom of the pork belly. After 3-4 minutes, it should look like this.
Step 5: Add the seared belly to a lined sheet pan on a rack. Pour the fat from the pan over the belly- the hot fat will open the slices naturally on the belly. Add in salt and pepper at this stage.
Step 6: After 3 hours, add the herbs de provence to the top of the pork belly. Baste with some of the fat from the sheet pan and place back in the oven. In an hour it will look like this!
💡 My Pro Tip
Skin-on pork belly notes:
- Scoring the skin requires a sharp knife and patience. Roll the belly slightly to tighten it up for easier scoring.
- Keep in mind that skin-on pork belly results in a very chewy top layer.
Skinless Pork Belly Notes:
Removing the layer of pork skin can be tricky. Ask your butcher to remove it, or try these tips:
- Start from the large end with the fat side up and peel about 2 inches of skin off, keeping your blade right under the skin. The fat pack is thickest here, so it will be more forgiving.
- Use a sharp knife wider than the pork belly. Flip the belly so the skin side is down, parallel with your body.
- Grab a paper towel and hold onto the skin flap with your left hand. Using your right hand, place the knife between the pork belly skin and the fat and begin to push the blade, separating the skin from the fat. Take your time. Sometimes, it helps to pull with the paper towel hand while you work the knife around with your other hand.
- Once you have the skin off, you can either pitch it, keep it for stock, or dice it up and toss it in some hot cooking fat for some yummy cracklings.
⏲️ Time-Saving Tips
- If cooking skinless pork belly, buy the meat with the skin already removed.
- If cooking skin-on pork belly, score the piece of pork belly the night before cooking.
- Prepare the seasoning blend in advance, or season pork belly in advance.
- Use a heavy-bottomed pan for quicker browning.
What to Serve with Crispy Pork Belly?
Pork belly recipes pair well with a variety of sides. For instance, you can elevate your crispy pork belly experience with these delicious pairings:
- Fresh Tomato Coulis: The acidity and fresh flavor of pork belly pieces with tomato coulis add amazing flavors.
- Roasted Cauliflower: The caramelized edges of the roasted cauliflower provide a delightful contrast to the crispy pork belly's texture and deep flavors.
- Cauliflower Purée: Smooth and creamy, cauliflower puree offers a luxurious accompaniment that balances the richness of the pork belly, making each bite satisfyingly indulgent.
- Grilled Asparagus: Grilled to perfection, asparagus adds a vibrant, smoky flavor that complements skinless pork belly recipes, creating a harmonious and satisfying dish.
- Greek Salad: Bursting with fresh ingredients, this salad provides a bright and tangy counterpoint to the savory notes of the pork belly, refreshing the palate with every bite.
- Sautéed Mushrooms: Rich and earthy sautéed mushrooms bring depth to the dish, their robust flavors harmonizing beautifully with the savory pork belly, creating a memorable and satisfying meal.
Storage, Freezing, and Reheating Instructions
Storage tips
- Leftover pork belly stores in the fridge for up to a week in an airtight container.
Freezing tips
- Freezes well in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat in the oven.
Reheating tips
- Set the oven temperature to 350°F (180°C) and reheat to re-crisp the fat layer and reconstitute juices, about 12-15 minutes. Avoid reheating on the stove.
Recipe Conclusion
This best Crispy Pork Belly Recipe isn't one that I make every day. It's a real treat, though, and you should enjoy every minute of pleasure it will bring you. I especially like to serve this pork belly recipe with a fresh tomato coulis. I love the fresh tomato flavor and how the vinegar helps to cut through the fat of the crispy roast pork belly. I slice the belly to about ¼ inch thickness, give it a nice dollop of tomato coulis, and the bite literally floats into my mouth. I close my eyes and just enjoy the moment. Perfection. I hope you enjoy it too.
More Pork Recipes
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FAQs
Cooking pork belly takes approximately 4 hours in the oven.
Keep pork belly in the oven for about 15-20 minutes for crispy skin and crisp pork crackling.
Keep pork crackle crispy by storing it in a dry, airtight container.
If your pork belly didn't crackle, try broiling it briefly to achieve crispiness, ensuring the skin dry beforehand.
Crispy Pork Belly Recipe
Ingredients
- 2 pound pork belly with the pork fat scored in a grid pattern about ½ inch across the top
- 2 tablespoons duck fat
- 1 teaspoon kosher salt
- 1 tablespoon herbes de Provence
- ½ teaspoon fresh cracked pepper
Instructions
Cooking Instructions
- Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with foil and place a wire rack inside.
- After you have scored the pork belly, season the meat side with about ½ of the salt and pepper. Heat a heavy-bottomed pan over high heat and add in the cooking fat. When the fat is hot, carefully add in the pork belly, skin side up. Allow to fry to golden brown without moving for 3-5 minutes, depending on the heat of your stove.
- Remove the belly from the fat with some tongs and place on the wire rack, still with the skin side up. Take the fat from the pan and pour over the pork. You will see the scoring separate with the hot fat being poured over it.
- Evenly distribute the remaining salt and pepper. Place the pork belly in the oven for 3 hours.
- After 3 hours, remove the belly from the oven. Carefully pour off some of the fat into a bowl. Pour the fat back on top of the pork belly. Evenly distribute the herbs de Provence over the top of the pork belly and return the pork to the oven for 1 more hour.
- After the 4th hour, turn on the broiler in the oven. Broil the pork belly until it crisps. Keep a close eye on the crispy pork skin, as it will scorch very quickly — much more quickly than the skinless pork belly.
- Serve hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Katrin says
Gosh, I've just had dinner, but I would still have a portion of this! Looks amaaazing
Scott Groth says
Hi Katrin:
I just went to visit the post again- and now I want some too! With the Tomato Coulis it is just a show stopper. Thanks for the compliment too- have a great day.
Scott
Brandon says
I was lookin for a pork belly recipe that didn’t call for a whole bunch of “exotic” type of spices. I’m really excited to do this for dinner tonight. And if anyone lives near Costco, they sell big pork belly there
Paulette White says
I will be making this tomorrow, it looks wonderful! Thank you for posting this recipe.
Scott Groth says
Hi Paulette:
Thank you for posting. How did the recipe come out? I'm very curious.
Have a fantastic day and happy eating!
Scott
Emma Jean says
I made this last night and OMG it was so good!! Beyond good actually! The skin was perfectly crisp and the meat was juicy and tender. I was intimidated by pork belly at first but not with this recipe in hand. Thank you!
Scott Groth says
Hi Emma:
You just made my day. Pork belly is one of my favorites too. Not sure if that matters because I have lots of favorites when it comes to food...
Thank you for checking out this recipe and for trying it.
Hope you're having a tasteful day in the kitchen!
Scott
Rhonda Seville says
Crunchy, crispy skin. So good. And the fat from the pork was tender and so full of flavor. Not something I would eat everyday, but as a treat once in a while it is incredibly good. I put some of the warm fat right on some toasted bread and that was terrific as well.
Scott Groth says
Hi Rhonda:
Wow, I need to make this again soon- my mouth is watering.
I appreciate you taking the time to write your thoughts on this tasty belly.
Hope you have a delightful day in the kitchen!
Scott
Janie says
I used some of the rendered fat to fry some low carb okra. Fantastic side dish.
Sierra says
I bought my pork belly at Costco so it’s 4#. Tips on how to store and reheat?
Scott Groth says
Hi Sierra:
I get the pork belly from Costco as well. It is HUGE. As with most of the stuff that I get from Costco, I have to portion it down to regular size stuff. With the belly, you could slice it into 3 equal segments that would each be about a pound and a half- and just make three of them! You can freeze and reheat the pork belly as well. Bring it back up to temperature in the oven, then blast it a little with the broiler. The cook time will be completely different if you try to cook the entire 4lb belly without separating it. Also, as a side note that I just learned- if you talk to the butcher at Costco, they will portion down the meat and sell you smaller sizes. Who knew?
Thanks for writing and have a great day in the kitchen!
Scott
Martin says
250 degrees of what C or F ? We in Australia using C.
John Portelli says
I think it must be Fahrenheit because I put it on for 250c for first 45 minutes and than reduced it to 190 for a total of 3 hours and it was cooked through although a bit dry on the bottom.
Jennifer says
Thank you for the lesson. We enjoyed a fantastic meal.
Scott Groth says
Hi Jennifer,
Great to hear you loved this delicious pork belly. I think I need to make it again. Soon!
Thank you for sharing. Have a delicious day in the kitchen!
Scott
Big Fred says
I was wondering do you put the belly fat side up or down in the pan to brown?