Crispy Pork Belly

If you want crispy pork belly with tender meat and proper crackling, this is the guide you need. Pork belly is one of those cuts that can be absolutely brilliant when cooked properly: soft, rich pork underneath with crisp, salty crackling on top.

We often get asked by customers how to cook pork belly so the meat stays juicy but the rind still crisps up. Shirley, our resident home cooking expert, is well known for her crispy pork belly, so this method is based on her tried-and-tested advice.

The secret is not complicated. You need dry rind, enough salt, the right scoring, a hot start, a gentle cook, and sometimes one final blast of heat at the end.

What is pork belly?

Pork belly is a rich, flavourful cut taken from the belly of the pig. It has layers of meat and fat, with rind on top if you are buying it as a joint for roasting.

That layering is exactly why pork belly is so good when cooked properly. The fat helps keep the meat moist, while the rind can be turned into crisp crackling. It is not a lean cut, but it is full of flavour and ideal for roasting, slow cooking, slicing, BBQ cooking and making crispy pork belly.

If you are using a pork belly joint, you want the rind left on. Without the rind, you can still make delicious pork belly, but you will not get traditional crackling.

How do you get crispy pork belly?

The key to crispy pork belly is preparing the rind properly before it goes into the oven.

Moisture is the enemy of crackling. If the rind is wet, it will steam instead of crisp. That is why drying the rind with kitchen towel, salting it properly, and starting with a hot oven are so important.

You also need to score the rind if it has not already been scored. Scoring helps the heat and salt get into the skin and fat, which gives the crackling a much better chance of puffing and crisping.

How to prepare pork belly for crispy crackling

Start by preheating your oven to 220°C, 200°C fan, Gas Mark 7.

Take your pork belly out of the fridge around 20 to 30 minutes before cooking if you have time. Pat the rind dry all over with kitchen towel. You want it as dry as possible before adding salt.

If the rind is not already scored, use a sharp knife to score parallel lines across the rind, roughly every 5mm. Cut through the rind and into the fat, but avoid cutting down into the meat itself.

Rub the rind generously with sea salt, making sure the salt gets into the scores. You can season the underside of the pork belly with a little salt and pepper too, but the main focus is the rind.

Should you oil pork belly rind?

You can use a little oil if you like, but you do not need much. Pork belly already contains plenty of fat, and the salt is doing most of the work on the rind.

If you do use oil, keep it light. Rub a small amount over the rind before adding the salt. Too much oil can make the surface greasy rather than crisp.

How to cook crispy pork belly

This method uses a hot start to get the rind going, a lower temperature to cook the meat gently, and then a final hot blast if the crackling needs finishing.

1. Preheat the oven to 220°C, 200°C fan, Gas Mark 7.
2. Pat the pork belly rind dry with kitchen towel.
3. Score the rind if needed, taking care not to cut into the meat.
4. Rub sea salt generously into the rind and the scored lines.
5. Place the pork belly in a roasting dish, rind-side up.
6. Roast for 15 to 20 minutes, or until the rind starts to blister and bubble.
7. Reduce the oven to 140°C, 120°C fan, Gas Mark 1.
8. Cook for a further 60 to 90 minutes, depending on the size and thickness of the pork belly.
9. If the crackling needs more crispness, turn the oven back up to 220°C, 200°C fan, Gas Mark 7 for a final 5 to 10 minutes.
10. Remove from the oven and rest for 5 to 10 minutes before slicing.

Keep a close eye on the pork belly during the final hot blast. Crackling can go from perfect to caught quite quickly.

Crispy pork belly cooking times

Cooking times depend on the size and thickness of your pork belly joint, but this guide works well for most roasting joints.

The pork should be cooked through and piping hot before serving. If you are cooking a particularly large pork belly joint, allow extra time at the lower temperature.

Do you cover pork belly when cooking?

If you want crispy pork belly, do not cover the rind.

Covering pork belly traps steam, and steam softens crackling. For crisp crackling, the rind needs dry heat and direct exposure to the oven.

If you are slow cooking pork belly for pulled-style meat, covering can be useful. But for crispy pork belly with crackling, cook it uncovered.

Why is my pork belly not crispy?

If your pork belly is not crispy, it is usually because the rind was too wet, the oven was not hot enough at the start, or the rind did not get enough salt.

Common reasons include:

• The rind was not dried properly before cooking.
• The rind was not scored deeply enough.
• The oven temperature was too low at the start.
• The pork belly was covered during cooking.
• The joint needed a final blast of heat at the end.

If the meat is cooked but the crackling has not crisped, remove the pork from any juices in the tray and give the rind a short blast in a hot oven. Watch it closely.

How to rest crispy pork belly

Once cooked, remove the pork belly from the oven and rest it for 5 to 10 minutes before slicing.

Resting allows the meat to relax and makes it easier to carve. Shirley likes to rest pork belly on a cool plate, which can also help the crackling stay crisp.

Do not cover the crackling tightly with foil while it rests, or you may soften the rind. If you need to cover it, do so very loosely.

How to slice crispy pork belly

Use a sharp knife and slice between the scored lines if possible. The crackling can be firm, so take your time and let the knife do the work.

If the crackling is very crisp, you can also remove it in larger pieces, slice the pork belly underneath, and then serve the crackling on top or on the side.

What to serve with crispy pork belly

Crispy pork belly works with all sorts of sides. It is rich, so it goes especially well with something sharp, fresh or simple.

Try it with:

• Roast potatoes and seasonal vegetables
• Apple sauce or sharp chutney
• Asian-style slaw
• Rice, greens and soy-style sauces
• Mashed potatoes and gravy
• Roasted carrots, cabbage or greens
• Pickles or mustard

If you enjoy pork cooking guides, you may also like our guide to oven cooked pork burnt ends, or our guide on how to season pork.

FAQs about crispy pork belly

How do you make pork belly crispy?

Dry the rind thoroughly, score it if needed, rub in plenty of sea salt, and start the pork belly in a hot oven. A final blast of heat at the end can help finish the crackling.

What temperature should crispy pork belly be cooked at?

Start pork belly at 220°C, 200°C fan, Gas Mark 7 for 15 to 20 minutes, then reduce to 140°C, 120°C fan, Gas Mark 1 for 60 to 90 minutes. Finish with another short hot blast if needed.

Do you cook pork belly covered or uncovered?

For crispy pork belly, cook it uncovered. Covering traps steam and makes it harder for the rind to crisp properly.

Why is my pork belly crackling chewy?

Chewy crackling usually means there was too much moisture, not enough salt, or not enough high heat. Dry the rind well and use a hot oven at the start and end of cooking.

Should I pour boiling water over pork belly?

Some cooks pour boiling water over the rind before drying and salting it. This can help tighten the skin, but it is not essential. If you do it, make sure the rind is dried thoroughly afterwards.

How long should pork belly rest?

Rest pork belly for around 5 to 10 minutes before slicing. Avoid covering the crackling tightly, as trapped steam can soften it.