Here’s a clean, no-frills version of crispy pork belly:
Ingredients
- 1–1.5 kg pork belly (skin on)
- Salt
- Black pepper
- Optional: garlic powder
- 1 tbsp vinegar
Method
1. Dry the skin
- Pat the pork completely dry.
- Score or prick the skin (don’t cut into the meat).
- Rub salt, pepper, and garlic powder on the meat side only.
2. Prep the skin
- Rub vinegar onto the skin.
- Sprinkle a thin, even layer of salt over it.
- Leave uncovered in the fridge overnight (or at least 8 hours).
3. Slow roast
- Preheat oven to 150°C (300°F).
- Place pork on a rack, skin side up.
- Roast for 2–2.5 hours.
4. Crisp it up
- Increase heat to 230°C (450°F) or use broil.
- Roast another 20–30 minutes until the skin is blistered and crispy.
5. Rest & serve
- Let it rest 10–15 minutes before slicing.
Key tips
- Dry skin is everything.
- Don’t salt the skin too early unless you’re air-drying it overnight.
- Watch closely during the final high-heat stage—it can burn quickly.
If you want a quicker version (air fryer or stovetop), say the word.
