Recipe

Crispy Pork Belly Recipe

Shatter-crisp crackling, juicy meat, and a quick soy-honey glaze that tastes like you tried way harder than you did.

By Matt Campbell

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4.8

A single sheet pan holding thick slices of crispy roasted pork belly with deeply blistered crackling, golden edges, and a small bowl of dipping sauce on the side

If you have ever ordered pork belly at a restaurant and thought, why does mine never get that crispy, you are in the right place. The secret is not fancy equipment or a culinary degree. It is a simple combo of drying the skin, steady heat, and a final high-heat blast that turns that top layer into the kind of crackling that makes everyone in the kitchen suddenly “just checking on you.”

This is my go-to crispy pork belly method for home cooks because it is low drama and high reward. We are keeping ingredients accessible, instructions clear, and flavor loud. You will end up with tender, juicy pork and a crispy top that actually stays crisp long enough to make it to the table.

Why It Works

Crispy crackling thanks to dry skin, salt, and a high-heat finish.
Juicy, tender meat from a slower roast that renders fat without drying the pork.
Reliable results even if your pork belly has uneven thickness.
Flexible flavors with two easy season paths: classic salt and pepper, or a garlicky soy-honey glaze added at the end.

Key tip: Moisture is the enemy of crisp. The more you can dry the skin before cooking, the more that top turns into crackly, bubbly goodness.

Pairs Well With

Storage Tips

How to Store and Reheat Pork Belly (So It Stays Crispy)

Fridge

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. If you can, keep slices in a single layer so the skin does not steam itself soggy.

Freezer

Freeze sliced pork belly for up to 2 months. Wrap tightly, then place in a freezer bag. Thaw overnight in the fridge before reheating.

Best reheat method

Oven or air fryer: 375°F until hot throughout, then a quick 425°F finish to re-crisp the skin. Start skin-side up. If you like to temp it, aim for at least 145°F in the center.
Skillet: Warm slices slowly over medium-low, then increase heat for the last minute to crisp.
Avoid the microwave if you care about crackling. It will soften the skin fast.

Common Questions

What cut should I buy for crispy pork belly?

Look for skin-on pork belly. The skin is what becomes crackling. Try to pick a piece with fairly even thickness so it cooks evenly.

Do I have to score the skin?

It helps a lot. Scoring gives fat and moisture escape routes so the skin can blister and crisp. Score just the skin and fat, not deep into the meat.

Why is my pork belly not crispy?

The skin was too wet. Pat dry aggressively, and air-dry in the fridge if you can.
Not enough salt on the skin.
Heat was too low at the end. You need a hot finish to puff and crisp.
The skin was covered in marinade or glaze early on. Keep sugar-based glazes for the last few minutes.

Can I make this ahead for a party?

Yes. Roast earlier in the day, slice, then reheat at 375°F until hot throughout and finish at 425°F right before serving. If you like numbers, aim for at least 145°F in the center when reheating. The second crisp is your friend.

Is pork belly the same as bacon?

Same general cut, different product. Bacon is usually cured and smoked. Pork belly for this recipe is fresh, uncured.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack (recommended for airflow)
Sharp knife for scoring
Paper towels
Instant-read thermometer (optional but helpful)
Small saucepan (if making the quick glaze)

The first time I tried to make crispy pork belly at home, I treated it like a normal roast. I oiled it, seasoned it, and confidently slid it into the oven. The meat was great. The skin was… chewy, in that “I could probably patch a tire with this” kind of way.

Now I do what works best for me, and what you will see in a lot of restaurant kitchens too. I focus on drying the skin like it is my part-time job, then I roast low and finish hot. It is not complicated, but it feels a little magical when the crackling finally pops. The best part is slicing it and hearing that tiny crunch before it even hits your plate.