Crispy Pork Belly Recipe

Crispy Pork Belly is a delicious dish known for its golden, crackly skin and tender, juicy meat underneath. This recipe focuses on getting that perfect crunch on the outside while…

By Julia • January 22, 2026 • Reading time: 6 min

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Crispy Pork Belly is a delicious dish known for its golden, crackly skin and tender, juicy meat underneath. This recipe focuses on getting that perfect crunch on the outside while keeping the inside rich and flavorful. It’s such a satisfying mix of textures that really makes pork belly stand out.

I love making this pork belly when I want to impress friends or just treat myself to something special. One tip I’ve learned is to be patient and dry the skin really well before roasting—it’s the secret to that amazing crispiness. I always check the skin toward the end of cooking and give it a little extra time if it needs to get crunchier.

This crispy pork belly is fantastic served with simple sides like steamed rice or fresh veggies to balance all the richness. Sometimes, I sprinkle a bit of flaky salt right after it comes out of the oven, which adds an extra touch that everyone seems to enjoy. It’s one of those dishes that feels like a real treat but isn’t too tricky to make at home.

Key Ingredients & Substitutions

Pork Belly: The star of this dish! Look for pork belly with the skin on for that crispy crackling. If pork belly isn’t available, pork shoulder won’t crisp the skin the same way but can still work.

Baking Soda & Salt: These help dry out the skin for maximum crispiness. If you can’t find baking soda, just salt well and dry the skin thoroughly.

White Vinegar: Helps further dry the skin and adds a little tang. You can swap with lemon juice in a pinch.

Olive Oil & Spices: Olive oil keeps the seasoning in place. Black pepper and five-spice powder add depth, but you can skip or swap spices to your taste.

How Do You Get the Pork Belly Skin Perfectly Crispy?

Getting crispy skin is the trickiest part. Here’s what works for me:

• Score the skin carefully without cutting into the meat, so fat renders nicely but skin crisps well.
• Rub baking soda and salt on the skin and leave it uncovered in the fridge for at least an hour. This dries out the skin, which is key.
• Rinse and dry the skin again before roasting to remove excess salt and baking soda, but keep it very dry.
• Start roasting at a high heat (450°F) to blister and puff up the skin, then lower the heat to cook meat through without burning the skin.
• If needed, broil briefly at the end to boost crispiness. Watch closely to avoid burning!

Patience and attention in these steps lead to that satisfying, crackling crunch! I always dry my skin well and check on it during roasting to get it just right.

Equipment You’ll Need

• Sharp knife – to score the pork belly skin without cutting into the meat.
• Wire rack with baking tray – lets air circulate around the pork for even cooking and catches drippings.
• Paper towels – essential for drying the skin thoroughly before roasting.
• Oven thermometer (optional) – helps ensure your oven is at the right temperature for crispiness.
• Basting brush (optional) – useful for applying vinegar or oil evenly on the skin and meat.

Flavor Variations & Add-Ins

• Use Chinese five-spice powder for a warm, aromatic twist that pairs perfectly with pork.
• Try a marinade with soy sauce, honey, and garlic for a sweet-savory glaze.
• Add chili flakes or powder for a spicy kick if you like heat.
• Serve with pickled vegetables or a fresh cucumber salad to balance the richness.

How to Make Crispy Pork Belly?

Ingredients You’ll Need:

• 2 pounds pork belly, skin on
• 1 tablespoon baking soda
• 1 tablespoon salt
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 teaspoon five-spice powder (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare, followed by at least 1 hour (or preferably overnight) in the fridge to dry out the skin. Roasting takes about 1.5 to 2 hours, with a total time of around 2.5 hours from start to finish including resting time.

Step-by-Step Instructions:

1. Prepare and Dry the Pork Belly:

Preheat your oven to 450°F (230°C). Carefully score the pork belly skin in a crisscross pattern with a sharp knife, making sure not to cut into the meat. Sprinkle the pork belly with baking soda and salt, rubbing it into the skin to help dry it out. Place the pork belly uncovered in the refrigerator for at least 1 hour, or overnight if you have time. This step is key to getting crispy skin!

2. Clean and Season the Pork Belly:

Rinse the baking soda and salt off the pork belly under cool water, then dry it thoroughly with paper towels. Rub the skin with white vinegar and dry it again. On the meaty side, rub olive oil, black pepper, garlic powder, and five-spice powder (if using) to add flavor.

3. Roast the Pork Belly:

Place the pork belly skin-side up on a wire rack set over a baking tray lined with foil to catch drippings. Roast it in the preheated oven at 450°F for 20 to 30 minutes, until the skin starts to bubble and blister. Then reduce the oven temperature to 325°F (160°C) and roast for another 1 to 1.5 hours until the meat is tender. For extra crunch, broil the pork belly for 5 minutes at the end, keeping an eye to prevent burning.

4. Rest and Serve:

Remove the pork belly from the oven and let it rest for about 10 minutes. Slice it into pieces and serve while hot, enjoying the crispy skin and juicy, tender meat underneath. It goes wonderfully with rice or steamed vegetables for a balanced and satisfying meal.

Can I Use Frozen Pork Belly for This Recipe?

Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat the skin dry thoroughly before starting the drying process to ensure crispiness.

How Should I Store Leftover Crispy Pork Belly?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to help restore some crispiness.

Can I Substitute Baking Soda with Something Else?

Baking soda helps dry the skin for crispiness but if you don’t have it, just use extra salt and ensure the skin is dried very well in the fridge uncovered.

What If My Pork Belly Skin Isn’t Crispy Enough?

Try broiling it for a few extra minutes, watching closely to avoid burning. Also, make sure the skin was properly dried beforehand, as moisture is the main barrier to crispiness.