Here’s a detailed, foolproof pork belly recipe that gives you ultra-crispy crackling and tender, juicy meat every time.

🥓 Crispy Oven-Roasted Pork Belly (Perfect Crackling)

🛒 Ingredients (Serves 4–6)

2–3 lb (1–1.5 kg) pork belly, skin-on
1½ tbsp kosher salt (plus extra for skin)
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (optional)
1 tbsp neutral oil (optional)
1 tbsp vinegar (white or apple cider) – for the skin

🔪 Step 1: Prepare the Pork (MOST IMPORTANT STEP)

Dry the skin thoroughly
Pat the pork belly completely dry with paper towels. Moisture = no crackling.
Score the skin (if not pre-scored)
Using a very sharp knife, cut shallow lines across the skin about ½ inch apart.
⚠️ Do NOT cut into the meat — just through the skin.
Salt the skin generously
Rub salt heavily into the skin and lightly on the sides and bottom.
Refrigerate uncovered overnight (best results)
Place on a rack in the fridge uncovered for 8–24 hours.
This dries out the skin and guarantees crispiness.

🔥 Step 2: Season & Prep for Roasting

Remove from fridge 30–45 minutes before cooking.
Pat skin dry again.
Rub vinegar over the skin (helps blistering).
Rub pepper, garlic powder, onion powder, paprika on the meat side only (not the skin).

🍖 Step 3: Roast Low & Slow

Preheat oven to 300°F (150°C).
Place pork belly on a wire rack over a baking tray (skin side up).
Roast for 2 to 2½ hours.

At this stage:

Fat renders slowly
Meat becomes tender
Skin dries further

🔥 Step 4: Blast for Crispy Crackling

Increase oven to 450°F (230°C).

Roast for another 25–40 minutes, watching carefully.

You’ll see:

Skin bubbling
Blistering
Turning deep golden brown

⚠️ Rotate pan if needed for even crisping.

🛑 Rest Before Cutting

Let rest for 15–20 minutes.

Use a serrated knife to slice cleanly through the crackling.

🥢 Optional Flavor Variations

Asian Style

Brush meat with soy sauce + hoisin before slow roast.
Serve with chili oil & scallions.

Herb & Garlic

Add fresh rosemary + crushed garlic under the meat side.

Spicy

Rub chili flakes and cayenne into the meat.

🍽 Serving Ideas

With mashed potatoes & gravy
In bao buns
Over rice with pickled vegetables
In tacos with slaw
With roasted vegetables

🧠 Pro Tips for Perfect Crackling

✔ Skin must be dry
✔ Don’t oil the skin
✔ Salt draws moisture out
✔ Use a rack so heat circulates
✔ If one spot isn’t crisping, broil briefly

If you’d like, I can also give you:

A faster air fryer version
A smoked BBQ version
A Chinese-style crispy siu yuk recipe
Or a Filipino lechon-style version

Just tell me what style you prefer

Pork belly