Crispy Pork Belly

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Crispy pork belly is an easy project for a relaxing weekend. This method makes it crispier than any we have tried. It is the ultimate comfort food.

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 1

resting time 12

Total Time 13 5

Servings servings

Calories 588kcal

Author Beth Neels

Cost $10

Ingredients

3 pounds pork belly
1 tablespoon coarse kosher salt or sea salt
2 teaspoons cracked black pepper
1 tablespoon recipe dry rub, or use your favorite store bought pork rub

Instructions

Dry the meat side and skin side of the pork belly well with paper towels.
3 pounds pork belly
Poke holes in the skin with a metal skewer, or similar tool.
Salt the skin well. Place the belly meat side down on a baking sheet. Refrigerate it overnight for up to 48 hours. The holes and the salt will release fat from under the skin and crisp up the skin.
1 tablespoon coarse kosher salt or sea salt
When you are ready to roast, rub the meat side of the pork roast with the dry rub for pork.
1 tablespoon recipe dry rub, or use your favorite store bought pork rub, 2 teaspoons cracked black pepper
Make a “boat” with two layers of heavy-duty aluminum foil to catch all of the juices. Roast in the oven at 400°F for 45 minutes.
Drain the fat from the aluminum foil boat. Place a small wire rack on the foil and place the roast on it. Reduce heat to 325°F and finish cooking to an internal temperature of 165°F.
Let the meat rest for 15 minutes before slicing. Cut the belly into small squares. Serve it with BBQ sauce or just eat it plain. It is that good!

Notes

Wrap the leftovers well in an airtight storage container or in storage bags. Store in the refrigerator for 3-4 days. You can freeze them for longer storage, packaged in airtight containers for at least 6 months.

Nutrition