Crispy Oven-Roasted Pork Belly
- Mar 6
- 1 min read
The skin turns deep golden with an intense amber color and develops a crackling texture that literally crunches when sliced.
Ultra-crispy exterior + juicy and tender interior..
Ingredients
800 g – 1 kg pork belly (skin-on)
Coarse salt
Black pepper
1 tablespoon oil (optional)
Preparation
Dry the skin thoroughly
The skin must be completely dry. If possible, leave the pork belly uncovered in the refrigerator for 2–4 hours before cooking.
Score the skin
Make shallow crosshatch cuts on the skin, being careful not to cut into the meat.
Season
Add a generous amount of coarse salt on the skin and black pepper on the meat side.Avoid putting salt inside the deep cuts so the meat retains its juiciness.
Roast in two stages
Roast at 220°C (428°F) for 30 minutes to allow the skin to blister and crisp.
Reduce the temperature to 180°C (356°F) and continue roasting for 40–60 minutes until golden and crispy.
Rest before slicing
Let the pork belly rest for 10 minutes before cutting.
Tips
The skin must be very dry
About 80% of the success of this recipe depends on this step.
Leave the pork belly uncovered in the refrigerator for at least 4 hours (preferably overnight).This surface dehydration allows the skin to puff and become perfectly crispy.
If the skin is moist, it will cook — but it will not crackle.
Do not cut the meat immediately after removing it from the oven
Wait 10–15 minutes before slicing.
This allows the juices to redistribute and the fat to stabilize.If you cut it too soon, the meat may lose juiciness and the texture can be affected.
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