How to Make the Crispiest Pork Belly Ever

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity without added sugars.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a soy-free alternative.

Select a center cut piece of pork belly, about 3 pounds and 1.5 inches thick.

Cut the pork belly into three slabs using a sharp knife.

Score the skin of the pork belly with quarter-inch deep cuts every half inch.

Season the flesh side of the pork belly with 2 tablespoons of salt and 2 tablespoons of dark brown sugar, avoiding the skin.

Place the pork belly skin side up and season the skin with 1/2 teaspoon of kosher salt per strip.

Refrigerate the pork belly uncovered for 12 to 24 hours to dry out the skin.

Preheat the oven to 250°F (121°C).

Prepare a sauce by whisking together 2/3 cup dijon mustard, 1/3 cup apple cider vinegar, 1/4 cup dark brown sugar, 1 tablespoon hot sauce, and 1 teaspoon worcestershire sauce.

Transfer the pork belly to a wire rack sprayed with cooking spray.

Roast the pork belly in the oven at 250°F for 3 to 3.5 hours until it reaches an internal temperature of 195°F (90°C).

Pour off the rendered fat from the pork belly into a measuring cup.

In a 12-inch skillet, combine 3/4 cup of pork fat with vegetable oil to make a total of 1 cup of oil.

Heat the oil over medium heat and place the pork belly skin side down in the skillet.

Fry the pork belly skin for 6 to 10 minutes, tilting the skillet occasionally to ensure even cooking.

Watch for the skin to puff and turn golden brown, then flip it to check for crispiness.

Transfer the pork belly to a cutting board and let it rest for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens