Delicious Easy 3 Ingredient Crispy Pork Belly

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


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  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.



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