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Delicious Easy 3 Ingredient Crispy Pork Belly

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Try out this Delicious and super Easy 3 Ingredient Crispy Pork Belly. It’s the best Crispy Pork Belly and the crackling I have ever made!

Delicious Easy 3 Ingredient Crispy Pork Belly

Pork belly or Belly Pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai, and Filipino cuisine.

I will make this again and again.

Yield: 8 generous servings

Delicious Easy 3 Ingredient Crispy Pork Belly

an image of Delicious Easy 3 Ingredient Crispy Pork Belly with superb crackling

Just so you know, this is the secret recipe to the best pork belly with the crispiest rind in the world.

Prep Time 20 minutes
Chill Time 4 hours
Bake Time 1 hour
Total Time 5 hours 20 minutes


  • 1 kg (about 2 lb) skin-on pork belly
  • Coarse Sea Salt
  • Vegetable Oil or Olive Oil


  1. Wash and clean the pork belly and pat dry your pork belly with a paper towel.
  2. This is critical, DO NOT skip this drying step.
  3. Score/cut lines, with a very sharp knife (NOT Criss cross)
  4. Cut lines across the pork skin roughly 1 cm apart and cut through the skin, but only a couple of millimeters into the fat underneath.
  5. Rub the skin with about 12.5 ml (1 Tbsp) salt.
  6. Place the pork belly on a bakingtray and leave it to chill uncovered in the fridge for a minimum of 2-4hours.
  7. If possible, leave it overnight in the fridge as it will give better results.
  8. Preheat the oven to 200°C/390°F.
  9. When you take it out of the fridge, again pat dry the pork skin with a paper towel.
  10. Proceed to rub the skin with the oil and sprinkle the skin with extra salt.
  11. Place the pork belly skin sidedown in a roasting dish.
  12. This does sound strange but (just do it) and cover the pork belly with parchment paper and then proceed to place a cast iron pot or a heavy casserole dish on top of the paper.
  13. If you do not have a cast iron pot, any other oven-proof weight will work, but it must be heavy to weigh down the meat.
  14. Roast the pork belly for 1 hour.
  15. Now you can remove the weight and parchment paper and turn the belly over so it is skin-side up.
  16. Return to the oven and continue to roast for as long as needed until you get the perfect crackling.
  17. Be careful, not to overdo it, as it will burn quickly.
  18. Check in frequently to make sure it's done to perfection.


Prepared, tried, and tested by Esme's husband: The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

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Nutrition Information



Serving Size


Amount Per Serving Calories 40Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 76mgCarbohydrates 0gFiber 0gSugar 0gProtein 1g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Le Creuset Enameled Cast Iron Signature Deep Round Oven, 5.25qt., Cerise
Le Creuset Enameled Cast Iron Signature Deep Round Oven, 5.25qt., Cerise

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