Crispy Pork Belly
Cook this ahead of time and eat it all week.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This recipe is great for cooking ahead of time and using throughout the week. Skin-on pork belly lets you get a super crisp chicharron-like crust that contrasts against super tender, juicy meat.
Keith McBrayer
Ingredients
Pork belly components
- pork belly, skin-on2-4 lbs
- salt
Serve with
- tortillas
- bao bun
- sandwich bread
- ramen noodles
Method
Step 1: Dry brine overnight
Generously sprinkle all sides of the pork with salt.
Set skin side up on a wire rack, and let uncovered in the refrigerator for 12-24 hours.
- This will season the cut and dry out the skin.
Step 2: Slow roast
Add the pork belly to a similarly sized baking pan. Optionally wrap the sides (not the top skin) in foil, to keep the meat from drying out.
for 2-3 hours at 275°F/135°C or until the meat is completely tender, and remove from the oven.
- The meat is essentially just at this point.
Step 3: Crisp the skin
Turn the oven up to 465°F/240°C.
Dry off the skin, and optionally brush or pour over any rendered fat onto the skin, which will help the skin almost fry during this step. in the oven for 20-35 minutes until the skin puffs and crisps up.
- Watch carefully so the skin doesn't go too far and burn.
Step 4: Rest & serve
Let it rest for at least an hour before slicing. Serve on your desired form. Enjoy!
FAQ
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