I experimented with pork belly for the first time last summer. Even though I am a Chef, I had never worked with it before and was a little intimidated because I didn’t know how to work with it. But I did a little research, went out and gave it a try at some restaurants, and this recipe for Crispy Pork Belly was born.
The key to a crisp Pork Belly!
The #1 thing you need to make a crisp pork belly is…a dry pork belly! Any moisture on the surface will prevent it from getting the crust that makes it oh so delicious.
There are a few different ways to go about this, but my favorite is letting it air dry overnight and then heavily salting the top before it cooks. The best way to think about pork belly is to remember that it is the cut of meat that bacon is made from. It is just uncured, meaning that it doesn’t have any salt on it and it hasn’t been cured.
You also want to be sure to roast the belly on a rack or a broiler pan. Line the pan with tin foil and enough water to coat the bottom. This is a necessary step to ensure the fat that drips off does not catch fire while roasting.
I heavily salt the top to mimic the curing of bacon and then add another dimension of flavor in a sauce or topping later. I have used pork belly inside my Bao Buns, inside a tortilla with avocado salsa, or if you are my dad, just as it is!
Seasoning your Pork Belly
Another option is to marinate the belly in a liquid that only covers the bottom half of the meat, keeping the fat cap dry. This option is the best of both worlds option, as you can infuse flavor while the top airs out overnight.
I have also seasoned the meaty side with a homemade taco seasoning and let that marinate at room temperature for a couple of hours with a heavily salted fat cap. Dry the fat side off with a paper towel and salt it well. The salt will draw out the moisture and allow the fat to crisp when it cooks.
There are many ways to cook a pork belly, I have included instructions on how to roast it in the oven, and I even roast it in my Toaster Oven. You could also slow roast on the grill, just be sure not to cook it directly over a burner or the fat that drips off will catch fire. I hope you enjoy this beautifully crisp pork belly and let your imagination run wild with it!
Crispy Pork Belly
- 1 lb Pork Belly
- Kosher Salt
- First, season the meat side of the pork belly with the flavor of your choosing. Taco seasoning if you want some Latin-Asian fusion, or a nice teriyaki sauce if you want to stay in the Asian lane. If you go saucy, soak the pork belly overnight or for at least 4 hours uncovered in the fridge only soaking the bottom, meaty half of the pork belly, keeping the fat cap dry.
- When you are ready to cook, remove from the marinade if you use it, dry the top of the pork belly with a paper towel and season the fatty side with a crust of salt, some will soak in but you will have enough on top when you still see some crystals on top. Let it sit at room temp for at least 2 hours before you cook.
- Preheat the oven to 325 degrees.
- Place the pork belly on a broiler pan lined with tin foil and with enough water to cover the bottom of the pan. Bake low and slow for 90 minutes, you want to do this so the meat gets tender and the fat cap melts and becomes crisp. If the cap needs a little more encouragement to become crisp after 90 minutes, you can turn on the broiler to finish crisping the fat.
- Serve in bao buns or tortillas with your favorite toppings.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!