Pork belly is bacon’s bigger, bolder cousin. This is its finest form.
Crackling so crispy it shatters. Meat so tender it melts. Oven-baked. No smoker needed. 10 minutes of prep. The rest is patience and heat.
Step-by-Step Instructions
Score and Dry
Pat pork belly completely dry. Score the skin in a crosshatch pattern (don’t cut into meat).
Rub vinegar all over the skin. Let sit uncovered in fridge 2-12 hours (dries skin = crispier crackling).
Season and Preheat
Preheat oven to 300°F (150°C).
Mix salt, pepper, garlic powder, and paprika. Rub onto the meat side only (not the skin).
Rub oil onto skin. Add extra salt on skin.
Slow Roast
Place pork belly skin-side up on a wire rack over a baking sheet.
Roast 2 hours.
Crisp the Skin
Increase oven to 450°F (230°C).
Roast 15-20 minutes until skin is bubbly and crackling.
Watch closely—it burns fast!
Rest and Slice
Let rest 10 minutes. Slice into thick squares.
Serve alone or in buns with hoisin and pickles.
Summary
Prep Time: 10 minutes (+ drying time) | Cook Time: 2.5 hours | Total Time: 3-12 hours
Yield: 4-6 servings
Difficulty: Easy (needs patience)
Storage Notes
Fridge:
Store in an airtight container for 5 days. Crackling softens but still delicious.
Reheat (Bring Back Crackling):
Air fryer at 375°F for 5-6 minutes. Oven at 400°F for 8-10 minutes. Never microwave.
Pro Tip:
- Dry skin = crispy skin. Don’t skip the fridge drying step. It’s the secret.
