There’s nothing quite as satisfying as biting into a piece of crispy oven-roasted pork belly, with its perfectly golden crackling and juicy, tender meat.

Whether you’re preparing a special family dinner or impressing guests at a gathering, this recipe guarantees crackling that crunches and pork that melts in your mouth.

In this post, we’ll walk you through the steps to achieve the ultimate crispy oven-roasted pork belly—no special equipment needed, just simple ingredients and the right technique!

The best part?

You’ll get professional-level results from the comfort of your own kitchen with a foolproof guide that anyone can follow.

So let’s dive into making the best crackling you’ve ever tasted.

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Ingredients for the Perfect Crispy Pork Belly

• 1.5 – 2 lbs pork belly (skin-on)
• 1 tbsp salt (for the crackling)
• 1 tbsp olive oil (or vegetable oil)
• 1 tsp garlic powder (optional)
• Fresh rosemary or thyme (optional, for flavor)
• Pepper to taste

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Step-by-Step Guide to Crispy Oven-Roasted Pork Belly

Step 1: Preparing the Pork Belly

Start by preparing the pork belly. The key to perfect crackling is dry skin.

Pat the pork belly skin thoroughly with a paper towel.

You can also leave the pork uncovered in the fridge for a few hours or overnight to dry out the skin completely.

The drier the skin, the crispier the crackling!

Next, score the pork belly skin using a sharp knife, creating shallow lines across the skin (be careful not to cut into the meat).

This will help the fat render out and produce that glorious crackling.

Step 2: Season the Pork Belly

Once the pork belly is prepped, rub a generous amount of salt into the skin.

The salt helps to draw out moisture and is key to crispy skin.

Then, drizzle the olive oil over the pork belly and rub it in evenly.

If you like extra flavor, now’s the time to add garlic powder, pepper, and any herbs you prefer, like rosemary or thyme.

Rub them over the meat side of the pork belly for an aromatic touch.

Step 3: Cooking at the Right Temperature

Preheat your oven to 450°F (230°C). Place the pork belly on a rack in a roasting tray to allow the fat to drip off.

Roast the pork belly for 30 minutes at this high temperature to help the skin blister and become crispy.

After 30 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 1.5 to 2 hours, depending on the size of your pork belly.

This lower temperature will cook the meat to tender perfection.

Step 4: Let It Rest

Once the pork belly is beautifully golden and crispy, remove it from the oven and let it rest for 10-15 minutes before cutting.

Resting ensures that the juices redistribute and the meat remains juicy, while the crackling stays crisp.

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Tips for Achieving the Best Crackling

Achieving the perfect crackling on your oven-roasted pork belly can be the highlight of the dish, and it requires attention to a few key details.

Here are some tips to ensure you get that irresistible, golden, and crispy skin every time:

1. Dry the Skin Thoroughly

• Why It’s Important: Moisture is the biggest enemy of crispy skin. If the pork belly’s skin isn’t dry enough, it will steam in the oven rather than crisp up.
• How to Do It: After patting the skin dry with paper towels, leave the pork belly uncovered in the fridge for at least a few hours, preferably overnight. This will dry the skin further by allowing any residual moisture to evaporate.
• Quick Tip: For an even faster result, use a hair dryer on the skin of the pork belly before seasoning. It sounds unusual, but it can work wonders!

2. Score the Skin Properly

• Why It’s Important: Scoring allows fat to render out during cooking, which helps the skin puff up and become crispy.
• How to Do It: Use a sharp knife to cut shallow lines across the pork belly skin in a criss-cross pattern or straight lines. Make sure you cut only the skin and fat, avoiding the meat beneath.
• Pro Tip: If you’re worried about cutting too deeply, use a razor blade or sharp utility knife for more precise control.
• Spacing: Make the cuts close together (about 1 cm apart) to maximize the crackling surface.

3. Salt the Skin Generously

• Why It’s Important: Salt draws moisture out of the skin, aiding in the crisping process. It also enhances flavor.
• How to Do It: Rub a generous amount of coarse salt or sea salt into the scored skin. Be sure to get the salt into the cuts so it penetrates deeply, helping the fat to render and crisp.
• Optional Trick: For extra crispy crackling, combine salt with a small amount of baking powder. The baking powder helps to dry out the skin even more.

4. Preheat the Oven to High Heat

• Why It’s Important: Starting at a high temperature helps to blister the skin, which is essential for crispy crackling.
• How to Do It: Preheat the oven to 450°F (230°C) before placing the pork belly inside. The high heat will shock the skin, causing it to puff up and start crisping right away.
• Alternative Method: If you want extra crispy skin, use the broiler setting for the last few minutes of cooking. Just be careful to watch it closely to prevent burning.

5. Use a Rack for Even Cooking

• Why It’s Important: Elevating the pork belly on a rack ensures that the hot air circulates evenly around the pork. This prevents the meat from sitting in its own fat, which can make the crackling soggy.
• How to Do It: Place a wire rack over a roasting tray to let the fat drip off the pork belly while it cooks. Alternatively, you can use a roasting pan with a built-in rack for easy setup.
• Bonus Tip: Add some water to the roasting pan to prevent the fat from smoking or burning during cooking.

6. Don’t Rush the Cooking Process

• Why It’s Important: Good crackling takes time, especially if you want both crispy skin and tender meat. Roasting at too high a temperature for too long can dry out the meat, while roasting at too low a temperature won’t give you that crisp finish.
• How to Do It: Start with high heat to crisp the skin, then lower the temperature to around 325°F (160°C) and continue roasting for the remainder of the cooking time. This slow roasting ensures the meat becomes tender while the skin stays crispy.
• Timing Tip: Depending on the size of the pork belly, cooking time can vary. A general rule is 30 minutes at high heat, followed by 1.5 to 2 hours at lower heat.

7. Let the Pork Rest Before Slicing

• Why It’s Important: Resting allows the juices to redistribute within the meat, ensuring it remains moist and tender. It also helps the crackling to firm up further.
• How to Do It: After removing the pork belly from the oven, let it rest for 10-15 minutes. Cover it loosely with aluminum foil during this time to keep it warm without trapping steam that might soften the crackling.
• Cutting Tip: Use a very sharp knife to cut through the crackling without breaking it or damaging the tender meat underneath.

8. Watch for Steam and Moisture During Cooking

• Why It’s Important: Excess moisture in the oven can prevent the skin from getting crispy.
• How to Do It: Keep the oven door closed as much as possible during the cooking process. Every time you open the door, steam escapes and can settle back onto the pork belly skin. If you notice steam building up, crack the door slightly to let the moisture out.
• Bonus Tip: Avoid basting the pork belly with its own juices. While this may be tempting for flavor, it can also add unwanted moisture to the skin.

9. Finish with a Broiler for Extra Crispiness

• Why It’s Important: If you find the crackling isn’t as crispy as you’d like by the end of roasting, using the broiler can be the perfect finishing touch.
• How to Do It: Turn the oven to broil and place the pork belly back in for a few minutes, watching it closely. The broiler will quickly add extra crispiness to the skin but be careful not to burn it.
• Safety Tip: Keep the pork belly on the middle rack when broiling to avoid placing it too close to the heat source.

10. Adjust the Method for Different Ovens

• Why It’s Important: Every oven behaves differently, so you might need to make slight adjustments to the cooking process based on how your oven heats.
• How to Do It: If your oven tends to run hotter or cooler, adjust the temperature accordingly. If you’re unsure, a meat thermometer can help you monitor the internal temperature of the pork belly to ensure it’s cooked through (aim for an internal temperature of 160°F (70°C) for fully cooked pork).
• Convection Tip: If using a convection oven, reduce the cooking temperature by 25°F (about 15°C) and keep an eye on the crackling, as it may crisp up faster than expected.

By following these tips, you’ll be well on your way to creating the ultimate crispy oven-roasted pork belly with perfect crackling every time!

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Printable Recipe Card: Crispy Oven-Roasted Pork Belly

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Recommended Equipment for This Recipe

Achieve perfect results with these highly recommended products:

1. Sharp Chef’s Knife
   • A sharp knife is essential for scoring the pork belly skin. This chef’s knife is perfect for precision cuts.
2. Roasting Tray with Rack
   • Elevating the pork belly on a rack allows the fat to drip off, ensuring extra crispy skin.
3. Meat Thermometer
   • Ensure your pork belly is cooked to perfection with a reliable meat thermometer.
4. Quality Olive Oil
   • Elevate the flavor of your pork belly with high-quality olive oil.

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Side Dishes and Serving Suggestions for Crispy Oven-Roasted Pork Belly

When you serve crispy oven-roasted pork belly, the richness of the tender meat and the crackling demands thoughtful side dishes that balance the flavors and textures of the dish.

The key is to choose sides that complement the pork belly’s savoriness and add freshness, acidity, or lighter flavors to counterbalance its richness.

Here are some expanded side dish options and serving suggestions to help you create a well-rounded and impressive meal.

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1. Roasted Vegetables

Why It Works:
Roasted vegetables are a natural pairing with pork belly.

Their earthy flavors and slight caramelization from roasting provide a perfect contrast to the crispy, salty crackling.

Additionally, the vegetables absorb the rendered pork fat, enhancing their flavor.

How to Prepare:

• Root Vegetables: Roasting root vegetables like carrots, parsnips, and potatoes alongside the pork belly in the same pan ensures they soak up the flavorful pork fat. Simply toss them with olive oil, salt, pepper, and herbs like rosemary or thyme.
• Brussels Sprouts: These work beautifully with pork, as their slight bitterness helps cut through the fat of the pork belly. Roast them with olive oil and season with balsamic vinegar or lemon juice for added brightness.

Pro Tip:
Roast the vegetables at the same temperature as the pork belly for the last hour of cooking.

This allows the vegetables to become tender and caramelized while absorbing the pork’s savory juices.

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2. Mashed Potatoes or Creamy Polenta

Why It Works:
Mashed potatoes or creamy polenta offer a rich, velvety texture that complements the crispiness of pork belly crackling.

The buttery, smooth consistency helps to balance the salty and crispy nature of the pork skin, providing a comforting element to the meal.

How to Prepare:

• Mashed Potatoes: Boil Yukon Gold or Russet potatoes, mash them with butter, cream, and a pinch of salt for a silky, smooth finish. You can also add roasted garlic for extra flavor.
• Creamy Polenta: Slowly cook polenta with chicken stock, butter, and Parmesan cheese for a rich and flavorful side. The creaminess of the polenta offers a fantastic contrast to the crispy skin of the pork belly.

Pro Tip:
For a gourmet touch, drizzle a little pork gravy or jus over the mashed potatoes or polenta before serving.

It enhances the richness and brings the dish together.

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3. Apple Sauce or Chutney

Why It Works:
Pork and apples are a classic pairing.

The sweet, tangy flavor of apple sauce or chutney adds a refreshing contrast to the richness of pork belly, while the acidity helps cut through the fat.

How to Prepare:

• Classic Apple Sauce: Simmer peeled, chopped apples with a bit of sugar, lemon juice, and a cinnamon stick until tender. Mash or blend until smooth, and serve alongside the pork.
• Spiced Apple Chutney: For a more complex flavor, make a chutney by simmering apples with onions, vinegar, brown sugar, raisins, and spices like cinnamon, cloves, and ginger.

Pro Tip:
Add a bit of cayenne pepper or chili flakes to your apple sauce or chutney for a hint of spice that complements the richness of the pork.

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4. Bitter Greens or Fresh Salad

Why It Works:
A fresh, lightly dressed salad or bitter greens provides a refreshing counterpoint to the rich pork belly. The bitterness of greens like arugula, watercress, or kale cuts through the fat, while the crunch adds a nice textural contrast to the crispy crackling.

How to Prepare:

• Simple Green Salad: Toss arugula or watercress with olive oil, lemon juice, and a sprinkle of salt. The light acidity and freshness are the perfect foil to the richness of the pork belly.
• Kale Salad: Massage kale with olive oil, lemon juice, and Parmesan cheese. Add toasted pine nuts or cranberries for extra texture and flavor.

Pro Tip:
Add some pickled elements like red onions or radishes to the salad to introduce an extra layer of acidity that pairs beautifully with pork belly.

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5. Pickled Vegetables

Why It Works:
Pickled vegetables bring a sharp, tangy flavor that helps cut through the richness of the pork belly.

The acidity of the pickles brightens up the entire meal and offers a crunchy contrast to the crackling.

How to Prepare:

• Quick Pickled Cucumber: Slice cucumbers thinly and toss them with rice vinegar, a pinch of sugar, and salt. Let them sit for 15-30 minutes before serving.
• Pickled Red Onions: Thinly slice red onions and soak them in a mixture of vinegar, water, sugar, and salt for about 30 minutes. The vibrant color and tangy flavor make these an excellent garnish for pork belly.

Pro Tip:
Pickled vegetables can be made ahead of time and stored in the fridge for a few days, making them a convenient side dish to prepare in advance.

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6. Braised Cabbage or Sauerkraut

Why It Works:
Cabbage, especially when braised or fermented into sauerkraut, is a natural pairing with pork.

Its slight sweetness when braised or its tanginess as sauerkraut contrasts beautifully with the richness of the pork belly.

The acidity from the sauerkraut cuts through the fat, while the braised cabbage adds a soft, comforting texture.

How to Prepare:

• Braised Red Cabbage: Slowly cook shredded red cabbage with apples, onions, vinegar, and a pinch of sugar until soft and caramelized.
• Sauerkraut: If you prefer a tangier option, serve the pork belly with sauerkraut. Its acidity complements the fatty richness of the pork.

Pro Tip:
Add a splash of apple cider or white wine to the cabbage while it braises to enhance its flavor and complement the pork.

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7. Garlic and Herb Potatoes

Why It Works:
Roasted garlic and herb potatoes add an earthy, hearty complement to the crispy pork belly.

The crispy edges of roasted potatoes mirror the texture of the crackling, while the creamy interior provides a nice contrast.

How to Prepare:

• Garlic and Herb Roast Potatoes: Toss baby potatoes with olive oil, fresh herbs like rosemary or thyme, garlic cloves, salt, and pepper. Roast them in the oven until golden brown and crispy.

Pro Tip:
Roast the potatoes in the same pan as the pork belly to allow them to absorb the flavorful pork fat, enhancing their taste.

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8. Gravy or Jus

Why It Works:
Gravy or jus made from the drippings of the pork belly adds depth and richness to the meal.

The savory, umami flavor of the gravy complements the pork while adding moisture to each bite.

How to Prepare:

• Pork Jus: After removing the pork belly from the roasting pan, use the drippings to make a simple jus. Deglaze the pan with white wine or stock, and simmer until slightly reduced.
• Pork Gravy: For a thicker gravy, whisk in a small amount of flour or cornstarch and cook until the mixture thickens.

Pro Tip:
For an extra burst of flavor, add a dash of balsamic vinegar or Dijon mustard to the gravy.

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9. Rice or Quinoa

Why It Works:
A light, fluffy side like rice or quinoa provides a neutral base that soaks up the flavorful juices from the pork belly.

It offers a lighter alternative to starchy sides like potatoes while still providing substance to the meal.

How to Prepare:

• Steamed Jasmine Rice: Lightly fragrant jasmine or basmati rice complements the flavors of pork belly without overpowering it. Serve it plain or seasoned with a bit of salt and butter.
• Quinoa: Cook quinoa in chicken stock for added flavor, and toss with fresh herbs, lemon zest, and a drizzle of olive oil for a healthy, refreshing side.

Pro Tip:
If you want to add extra flavor to your rice or quinoa, stir in some sautéed garlic or onions before cooking.

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10. Cornbread or Sourdough Bread

Why It Works:
Warm, freshly baked bread like cornbread or sourdough adds a soft, chewy texture that contrasts with the crisp crackling of the pork belly.

Bread also helps to soak up the flavorful drippings, ensuring nothing goes to waste.

How to Prepare:

• Cornbread: Serve warm, buttery cornbread alongside the pork belly for a sweet, slightly crumbly accompaniment.
• Sourdough Bread: Serve thick slices of sourdough bread, toasted or fresh, to mop up any juices from the pork. The tanginess of the sourdough pairs well with the richness of the meat.

Pro Tip:
Serve the bread with softened herb butter for an extra layer of flavor.

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Plating and Presentation Ideas

• Individual Portions: Plate the pork belly slices on individual plates, with the side dishes arranged artistically around the pork. Add a drizzle of pork jus or gravy over the meat, and finish with a sprig of fresh herbs for a gourmet touch.
• Family Style: Serve the crispy pork belly on a large platter, surrounded by roasted vegetables, mashed potatoes, or braised cabbage. Offer pickled vegetables and apple sauce on the side in small bowls, allowing guests to help themselves.
• Casual Gathering: For a more relaxed vibe, slice the pork belly and serve it in sandwiches with pickled vegetables and a light salad on the side.

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By incorporating these side dishes and serving suggestions, you’ll create a well-balanced meal that highlights the crispy pork belly while adding complementary flavors and textures.

Whether you prefer hearty, comfort-style sides or lighter, more refreshing accompaniments, these ideas will make your crispy oven-roasted pork belly dinner unforgettable.

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FAQs

Q: How do I store and reheat leftover pork belly?
A: Store leftover pork belly in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm it in the oven at 350°F for 10-15 minutes.

Q: Can I use a different cut of pork?
A: Yes, pork shoulder or pork loin can also be roasted, but the skin-on pork belly is the best for crispy crackling.

Q: What if the crackling isn’t crispy enough?
A: If the crackling isn’t as crispy as you’d like, place the pork under the broiler for a few minutes. Be sure to watch it carefully to avoid burning.

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Conclusion
Now you know the secrets to achieving the perfect crispy oven-roasted pork belly!

This simple guide will help you create juicy, flavorful meat with that irresistible crackling every time.

Try this recipe for your next family meal or special occasion, and don’t forget to share your results in the comments below or on social media.

Hungry for more recipes?

Check out our other delicious pork dishes and roasting tips to keep mastering your culinary skills!

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