Here’s a simple, reliable way to make crispy pork belly at home:
Crispy Pork Belly (Oven Method)
Ingredients
- 1–1.5 kg pork belly (skin on)
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tbsp vinegar or lemon juice
- Extra salt for the skin
Method
1. Prep the pork
- Dry the pork belly really well with paper towels.
- Use a knife or fork to poke lots of holes in the skin (don’t cut into the meat).
- Flip it over and season the meat side with salt, pepper, and garlic powder.
2. Dry the skin (important step)
- Rub vinegar/lemon juice over the skin.
- Sprinkle a thin layer of salt on top.
- Leave it uncovered in the fridge for 8–24 hours (best result = overnight).
3. First roast (soften meat)
- Preheat oven to 150°C.
- Place pork on a rack over a tray (skin side up).
- Roast for 2–2.5 hours until meat is tender.
4. Crisp the skin
- Increase oven to 220–240°C or use grill/broil mode.
- Roast for 20–40 minutes until the skin bubbles and turns golden crackling.
- Watch closely so it doesn’t burn.
Key tips
- The skin must be dry before high heat or it won’t crackle properly.
- Poking holes helps fat escape and creates bubbles.
- Don’t rush the low-temperature stage—it’s what makes the meat juicy.
If you want, I can also give you:
- Air fryer crispy pork belly (faster)
- Chinese restaurant-style siu yuk method
- Or super crunchy Filipino lechon kawali version
