This crispy pork belly recipe is straight forward and easy! No fuss, no boiling, no marinating, and easy ingredients. Through this crispy skin pork belly oven recipe you will create delectable and rich pork belly where the crunch makes you sing. The skin is so crisp you can knock on it!
I’m a lechon (whole roasted pig with crispy skin) girl. I even had a lechon at my wedding! It is the one thing from my lists of favorite Filipino foods that I have yet to make and I mean, the entire lechon. The process is an art in iteself and when I have the time and a space I will do it one day.
How to make crispy pork belly skin though…done that many times. I love it, especially the lechon kawali fried version. However, at home I’ve been into the oven roasted crispy pork belly.
It’s easier for me and less oil, less cleanup, and overall a great recipe that is always a consistent lip-smacking, tongue-hugging crowd pleaser.
What’s Good about Crispy Pork Belly
- less oil
- easy, straight-forward recipe
- no splatter
- crowd pleaser
- crunchy, crispy pork belly skin all done in the oven
What is Pork Belly?
Pork belly is a boneless cut of fatty meat from the belly of a pig.
It is often used in various cuisines to make dishes like bacon, pancetta, and crispy pork belly.
This versatile cut can be prepared in different ways, such as roasting, braising, or grilling, and is prized for its tender meat and flavorful fat.
Pork belly’s rich and succulent qualities make it a popular choice for many rich and indulgent recipes and it is very versatile in Asian and Filipino cuisine.
Brief History of Crispy Pork Belly
The history of crispy pork belly dates back centuries and is deeply rooted in culinary traditions around the world. Different cultures have their own unique ways of preparing and enjoying this delectable dish.
In Asian cuisine, particularly in Chinese and Filipino culinary traditions, crispy pork belly has been a staple for generations.
Pork belly crispy skin in Chinese cuisine, it is commonly known as “siu yuk” or “燒肉,” and it is often seasoned with spices such as five-spice powder and then roasted until the skin is crispy and the meat is tender.
For the Philippines, crispy pork belly, known as “lechon kawali,” holds a special place in the hearts of many. It is traditionally prepared by boiling the pork belly until tender, allowing it to cool and air-dry, and then deep-frying it to achieve a satisfyingly crunchy texture.
Whether enjoyed as a standalone dish or as a flavorful addition to other recipes, crispy pork belly continues to be celebrated worldwide for its rich history and undeniable culinary appeal.
INGREDIENTS to make Crispy Pork Belly
You need the following for this crispy pork belly oven recipe.
- slab of pork belly
- rock salt
- white distilled vinegar
- onion powder
- garlic powder
- paprika
- salt
- black ground pepper
- bay leaves
- honey or blue agave sweetener
EQUIPMENT
You will need the following to make the crispy skin pork belly recipe:
- foil
- baking pan with walls to keep liquid in
- sharp, small knife for pricking or meat tenderizer needle tool to make tiny pricks
- heat safe oven gloves
- long metal tongs
- cutting board
HOW TO MAKE Crispy Pork Belly
Prep the Pork Belly
- Dry the pork belly slab and prick it with a sharp tip ALL over the top of the skin. The more pricks, the more bubbles and airy the crispy skin will become. Take your time and prick away.
- DO NOT pierce through the skin to the fat layer or else the seeping fat will not allow parts of the skin to be crispy.
- Then, place the pork belly slab in a pan or dish with walls and let it sit in the refrigerator, UNCOVERED, for at least ten hours minimum. Overnight is best.
Season the Pork Belly
- After a whole night of uncovered air-dry in the refrigerator, pat dry the pork belly. Make sure to pat very well with paper towel.
- Turn it over and make 1 inch slices, but do not slice though all the way. Stop slicing before the skin.
- Then, dust spices and rub well and in the slices of the pork belly.
- Turn the pork belly over, skin side up, and pat dry AGAIN.
- Now, place the pork belly on foil, on a baking sheet or pan.
- Fold up the sides of foil all around the pork belly slab. Make it tight.
Prep the Skin to Make Crispy Pork Belly Skin
- BRUSH white distilled vinegar over the top of the skin.
- Layer rock salt over the entire TOP of the pork belly skin.
- Oven roast for about 60 minutes at 350 F.
Prep for Final Broil to Make Crispy Pork Belly Skin
- Now after roasting, remove the rock salt. Just take the knife and slide and scrape the rock salt off. You can use two forks or tongs to take the slab out of the scalding hot pan, onto a cutting board, to finalize removing the salt.
- Get all the rock salt off by scraping it off. Remove the foil. Discard the rock salt, liquid, and foil. Pat dry the skin.
- Wash off the pan with some water and pat it completely dry. Use heat safe gloves to handle the hot pan. You do not need to clean the pan completely, just enough to remove any liquid and chunks of rock salt. Use paper towel to dry it off.
- Remove bay leaves.
- Put the pork belly slab back onto the pan.
- Now, make four, one inch foil strips and line the TOP of the pork belly slab all along the edges only. This keeps the edges from burning.
Final step: Broil for Crispy Skin
- Very important: Put the shelf of the oven from the middle to the second to the bottom level of the oven.
- Turn on BROIL. Put the pork belly back in the oven.
- Broil for 15-20 minutes. Use a timer.
- Remove the foil linings, by using some long metal tongs, at minute 8. Close back the oven door quickly.
- Then, you will have to keep checking your pork belly through the oven window to observe.
- Do not remove too early, but do not burn the skin. It happens fast so keep an eye on the pork belly at minute twelve. By minute 15 you will see the bubbling crispy skin and wait till the skin is even and very golden brown.
- Remove and let the pork belly rest, uncovered, for ten minutes. Use a sharp chef’s knife or cleaver to chop into the pork belly slab with swift chops for an even slice that goes through that crunchy outer layer.
NOTES
How to make crispy pork belly depends on drying the skin out properly and some of these tips:
- Be sure to let your pork belly slab rest in the refrigerator overnight, uncovered.
- Using rock salt is best so the pork belly is not too saltly.
- After roasting, the rock salt should just come off easily. That is how you know the skin is properly dried.
- Keep the pork belly skin dry and use paper towel to soak any moisture.
- Covering the edges of the pork belly is ideal, otherwise, they may burn during broiling.
- Seasoning the bottom of the pork belly is important for overall flavor.
The Internal temperature for cooked pork belly is 165 F
ADD INS AND VARIATIONS
You can switch a few spices up and try the following:
- Chinese five spice powder
- Cayenne powder
What to Serve with Crispy Pork Belly
Serve with sauces such as:
- sawsawan (soy sauce, vinegar, chili, onion, smashed garlic, dash of sugar)
- toyomansi (soy sauce with lemon or calamansi).
- vinegar
- gravy
- chili garlic oil
- sweet sour
Enjoy with steamed white rice for a complete meal.
Easiest Oven Crispy Pork Belly
Equipment
- foil
- Baking pan with walls to keep liquid in
- sharp small knife for pricking or meat pricker tool
- Heat safe oven gloves
- long metal tongs
- cutting board
Ingredients
- 2 lb slab of pork belly
- 1½ cup rock salt
- 1 tbsp white distilled vinegar
Pork Rub
- 1 tbsp honey or blue agave
- 1¼ tsp paprika
- 1 tsp onion powder
- 1 tsp black ground pepper
- ¼ tsp salt
- 4 bay leaves
- ¼ tsp garlic powder
Instructions
- Dry the pork belly slab and prick it with a sharp tip ALL over the top of the skin. The more pricks, the more bubbles and airy the crispy skin will become. Take your time and prick away.DO NOT pierce through the skin to the fat layer or else the seeping fat will not allow parts of the skin to be crispy.
- Then, place the pork belly slab in a pan or dish with walls and let it sit in the refrigerator, UNCOVERED, for at least ten hours minimum. Overnight is best.
Season Pork Belly
- After a whole night of uncovered air-dry in the refrigerator, pat dry the pork belly. Make sure to pat very well with paper towel. Turn it over and make 1 inch slices, but do not slice though all the way. Stop slicing before the skin. Then, dust spices and rub well and in the slices of the pork belly.
- Turn the pork belly over, skin side up, and pat dry AGAIN. Now, place the pork belly on foil, on a baking sheet or pan. Fold up the sides of foil all around the pork belly slab. Make it tight.
- Rub or Brush white distilled vinegar over the top of the skin.
- Layer rock salt over the entire TOP of the pork belly skin.
- Oven roast for about 60 minutes at 350 F.
After Roasting
- Now after roasting, remove the rock salt. Just take the knife and slide and scrape the rock salt off. You can use two forks or tongs to take the slab out of the scalding hot pan, onto a cutting board, to finalize removing the salt. Get all the rock salt off by scraping it off. Remove the foil. Discard the rock salt, liquid, and foil. Pat dry the skin. Wash off the pan with some water and pat it completely dry. Use heat safe gloves to handle the hot pan. You do not need to clean the pan completely, just enough to remove any liquid and chunks of rock salt. Use paper towel to dry it off. Remove bay leaves.
- Put the pork belly slab back onto the pan. Then, make four, one inch foil strips and line the TOP of the pork belly slab all along the edges only. This keeps the edges from burning.
Broil
- Very important: Put the shelf of the oven from the middle to the second to the bottom level of the oven. Turn on BROIL. Put the pork belly back in the oven. Broil for 15-20 minutes. Use a timer. Remove the foil linings, by using some long metal tongs, at minute 8. Close back the oven door quickly.
- Then, you will have to keep checking your pork belly through the oven window to observe. Do not remove too early, but do not burn the skin. It happens fast so keep an eye on the pork belly at minute twelve. By minute 15 you will see the bubbling crispy skin and wait till the skin is even and very golden brown.
- Remove and let the pork belly rest, uncovered, for ten minutes. Use a sharp chef's knife or cleaver to chop into the pork belly slab with swift chops for an even slice that goes through that crunchy outer layer.
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