How To Cook Crackling Pork Belly

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Crunchy, crackling pork belly has finally been introduced to my family and we have fallen for it, hook, line, and sinker! Scroll on down to the bottom of this post to see both pork belly recipes that my family has been enjoying.

Recipes for how to cook crackling pork belly in the oven and for pan-fried pork belly in just 15 minutes!


I have two mouthwatering recipes for you today AND a $500 giveaway. Be sure to read all the way through to the end to find out how you can win $500 to put towards fulfilling your Pork Bucket List dreams. GIVEAWAY CLOSED

I’m having a blast with my own list and I can hardly wait to see what one lucky reader is going to do with theirs!

It’s fun and simple, make a list of three to five pork-related items or experiences that you’ve never done, that you would love to do. The National Pork Board is going to help one Barefeet In The Kitchen reader fulfill their #PorkBucketList dreams!

Wouldn’t it be fun to go to a pig-pickin’? How about making your own bacon? Ever wanted to learn how to smoke meat? What town in America has the best pork tacos?

How about grinding your own sausage? Have you tasted pig’s ears? How about bacon candy? Have you tried pork belly?!

Prior to starting my own Pork Bucket List, I had only tasted pork belly once and I LOVED it. This is a rich, flavor packed meat and a little bit of it goes a long ways.

Pork Belly

Pork belly is much more flavorful than a traditional pork roast, with a hint of the smokiness of bacon. Tender bites of meat that almost melt in your mouth, next to crunchy, crackling skin is a fantastic combination.

I’m so pleased that I’ve had the opportunity to play with different methods of cooking pork belly. Now that I have two well-tested and simple methods for cooking this type of meat, I am excited to branch out and see how many other ways there are to experience pork belly!

If you’re cooking pork belly for the first time, learn from my experience and look for it first at the Asian markets in your area. Pork belly was easy to find there and it was roughly a third the price of everywhere else I found it.

Recipes for how to cook crackling pork belly in the oven and for pan-fried pork belly in just 15 minutes!

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How To Cook Crackling Pork Belly

4.25 from 4 votes
Pork belly is much more flavorful than a traditional pork roast, with a hint of the smokiness of bacon.
Pin Print Review
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8 servings


  • 2-3 pound pork belly
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper


  • Preheat the oven to 450 degrees with one oven rack in the middle and another about 6 inches under the broiler, if it's on top of your oven. Prepare the pork belly by scoring the skin with a very sharp blade. (I used this inexpensive utility cutter and it worked perfectly.) You want to cut lines through the skin, about half an inch apart all the way across the pork belly, without cutting too much of the fat and exposing the meat. There should be stripes across the whole belly where you have scored the skin. Place the scored pork belly on a large baking sheet or roasting pan, preferably with a wire rack underneath the pork.
  • Drizzle the pork with oil and rub it all over both sides of the meat. Sprinkle the pork belly all over with salt, taking care to generously rub it into the slits you've made on the skin. Sprinkle with pepper. Place the pork on the middle oven rack and roast at 450 degrees for 30 minutes. Reduce the heat to 325 degrees and roast an additional 25 minutes per pound. For a 2 1/2 pound roast this is approximately an hour more. Test the roast by poking a skewer into it and seeing if the juices are clear or still milky white.
  • Increase the heat to broil and move the roast to the oven shelf under the broiler. Set a timer and broil the roast for 60 seconds, check it and broil an additional 30 seconds, but only as needed! When all of the skin has bubbled up and is puffy, crackling, and golden brown. Remove from the oven and let the meat rest for 5-10 minutes before slicing. Enjoy!


First, look for pork belly that is relatively even in thickness and size. The best pork belly I made was the same thickness across and a fairly uniform rectangle. While a perfectly even cut isn't always possible, the crackling was much more easy to achieve on the uniform pieces. Second, use plenty of salt! Use far more than you think you need. If you do not use enough salt, the skin will remain chewy and it will not be very tasty at all. The fat layer under the skin will react with the salt causing it to puff up and become the crunchy crackling that tastes so good!


Calories: 603kcal · Protein: 10g · Fat: 61g · Saturated Fat: 22g · Cholesterol: 81mg · Sodium: 908mg · Potassium: 209mg · Vitamin A: 10IU · Vitamin C: 0.3mg · Calcium: 6mg · Iron: 0.6mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Recipes for how to cook crackling pork belly in the oven and for pan-fried pork belly in just 15 minutes!

While the oven-roasted pork belly is a beautiful thing, sometimes, you just don’t have time to wait or the desire to heat up the kitchen! I combined the cooking method for our Pan Fried Chicken with the ease of Skillet Chicken Bits to make this Skillet Fried Pork Belly possible in less than 15 minutes!

Pork Belly Recipe

The higher fat content of pork belly makes it tender enough to work beautifully as a quick skillet meat. The pork turns out a little bit crispy and just chewy enough to make you savor each bite. My kids went nuts over this pork, and there wasn’t a bite leftover.

I served these bites of pork belly with Salt Potatoes and Sriracha Honey Roasted Broccoli. I’m sure it will be delicious with Simple Asian Rice and Roasted Summer Vegetables as well.

COOK’S NOTE: I trimmed the skin and about half of the fat off of the pork belly for this simple skillet pork. I tried several different skillet cooking methods and there just was no comparison to oven roasting for the crunchy crackling skin. This is a much lighter version and it works great for a weeknight dinner!

{Pan Fried} Pork Belly Bites
Yield: 4-5 servings
(printable recipe)

2 tablespoons olive or flavorless coconut oil
2 pound pork belly
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Remove the skin and about half of the fat layer from the pork belly and discard. Slice the remaining meat into 1 1/2 inch pieces. Heat the oil in a large skillet over medium high heat. Test the oil with a drop of water. If it sizzles, add half of the pieces of pork to the skillet in a single layer.* Let the meat cook for 3 minutes, until browned, then carefully turn each piece over and cook an additional 2-3 minutes on each side, about 8-10 minutes total. Remove to a plate. Repeat with the rest of the pork. Enjoy!

* I recommend covering the pan with a grease shield to avoid making a mess of your stove.

Enter to win $500 to fulfill your Pork Bucket List dreams!

Now that I’ve conquered some basics of cooking pork belly at home, guess what? My family and I are going to head out all over my city and taste as many different kinds of pork belly as we possibly can in the next month.

I’m calling this my #PorkBellyCrawl and I can hardly wait to get started! I’ll be sharing my favorite pork belly finds next month, but you can follow along on Instagram as I taste pork belly everywhere and anywhere that I can find it here in the Valley of the Sun!

Want to know how to enter the giveaway to win $500 to fulfill your Pork Bucket List? Leave a comment telling me what items or experiences are on your Pork Bucket List. You can earn extra entries for pinning, Instagramming or tweeting something on your list. You can check out other people’s lists at Terms and conditions of the giveaway can be found here. GIVEAWAY NOW CLOSED

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Disclosure: This blog post is sponsored by the National Pork Board. All opinions are my own. Thank you for supporting the brands I love that help make this site possible!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Ashley D says

    Pork bucket list! Well I would love to know where my pig is coming from. Learn what part is what and be able to make something new with each cut. MY family is a pork lovin family and my husband sure loves to use his smoker, but I would like to learn how to cook or smoke the pork. I think i would be in heaven if I could have this information and skill so that I can wow my family. I would love to make pork belly and possibly pork rinds since my boys love them!

  2. Diane {Created by Diane} says

    I've enjoyed pork belly a few times and there is no taste like it! I would love to have a pig roast, make pork meatballs and oh Asian pork, that is all bright pink on the outside, I have had that in a long time and would love to make that too

  3. Kristin Nicole says

    These look great. I haven't done much with pork, as it's usually hard to keep it moist, but this my bucket list: Pork Belly, Pulled Pork, Masita de Puerco (a Cuban fried pork dish), Pork Loin and Bacon. 🙂

  4. Boulder Locavore says

    Mary!!!! I almost can't stand to look at this for fear I'll begin to lick my computer screen (ick, I know). These recipes are so mouthwatering. I don't really think Pork is the 'other white meat'; I think it is THE white meat. Love it and especially your recipes.

  5. Shanna @ Pineapple and Coconut says

    Roasting a whole pig in a pit in my yard is on my #porkbucketlist. This pork belly looks amazing Mary!! We are frying home homemade bacon we smoked the other day from a slab of pork belly. We buy pig shares from a local utah farm that delivers to Vegas. Best tasting and best quality pork we have ever had. I am really excited about the bacon right now. ha ha

  6. Becky Spanko says

    So not so much a pork belly thing, but on my bucket list…make maple bacon cupcakes! I would love to use our smoker to smoke our own bacon, and I am thinking I now want to try the cracklin' pork belly in our pork chile verde recipe! Sounds great!

    Two more bucket list things…sounds silly…but I want to watch my boys try to catch a pig in a good ole fashioned greased pig contest on a farm…and I would love to have a pet pig! (Which we would vow to never eat!) :)LOL

    Thanks for your blog, Mary! 🙂 You are a treasure!

  7. Nicole @WonkyW says

    I have never tried pork belly, so that is definitely on my list. Great tip about looking at the asian markets. I would also like to get a smoker so I can smoke my own pork!

  8. Anetta @ The Wanderlust Kitchen says

    Seriously, I LOVE pork belly! I was introduced to it at the Asian supermarket by my house, and now it's one of the things I always look for on restaurant menus. Portland restaurants are always ahead of the curve on food trends, so pork belly has been popular for a few years around here. For my pork bucket list, I want to make bacon infused bourbon!

  9. Jane, The Heritage Cook says

    I love pork so much that narrowing down my #PorkBucketList is a real chore, but I'll do my best 🙂
    1 – I would love to visit a farm where they raise heritage hogs and learn about their methods
    2 – It would be amazing to learn how to grind and stuff my own pork sausages in casings with fresh pork
    3 – I have always dreamed of visiting the major BBQ areas in the country so I can do my own comparisons between styles, sauces, and traditions. If there happened to be a BBQ competition going on while I was there, even better!

  10. Jenny Moran says

    I would use my gift card to go to Ojo Caliente and order the pork belly tacos from their restaurant. Or… Buy a smoker to make all my pork fantasies come true! 😉

  11. Anonymous says

    My "pork bucket list":
    1. Learn (from a chef) how to cook a great rack of BBQ pork ribs
    2. Develop my own special healthy BBQ sauce
    3. Try cooking pork with the recipes on this blog

  12. Sandra Dorris says

    1. I need to perfect fall off the bone ribs. A smoker would help with that.
    2. I **need** to go to Hey Joe food truck for their Vietnamese pork belly…oh my goodness, so good.
    3. I would love to have a pig roast!!

  13. Tamra Phelps says

    My #PorkBucketList would include my aunt's home-canned pork sausage balls. They farmed hogs & every year a porker went to heaven to provide sausage, etc. My aunt would 'can' jars of sausage balls.

  14. Neiddy Ruiz says

    My #PorkBucketList:

    – Learn how to make carnitas (mexican pulled pork) y chicharrones (pork rinds)
    – Eat a chocolate espresso bacon popsicle
    – Have a pig roast
    – Eat pozole and menudo
    Leidy R rafflecopter

  15. Sheri L. says

    I'd love to take a cross country road trip and try out all the different bbq restaurants (eat pork ribs and pork shoulder) and then try to recreate them when I get home!

  16. Rob says

    I bought a pork belly yesterday for tonight’s dinner. I’m expecting all the goodness and wonderful flavor without all the work required when eating a German “Schweinshaxe,” or pig knuckle.

    I will report back.

    By the way, I get my pig knuckles in Chinatown, so that’s where I went for the pork belly. It was $2.00 a pound cheaper than the Mexican market!

  17. David says

    lots of things on my pork bucket list, but the top 4 are:
    make my own bacon
    pork belly burn ends
    perfecting pork chops – so they don’t dry out and I can repeat the recipe with confidence.
    roasting a whole pig

  18. Allyson says

    I’ve used this recipe every time I make crackling pork belly for my family I always make it a big ole pot of butter beans and corn bread it’s one of our fall favorites and we really enjoy it. I also use the oven recipe for pork belly tacos for when we have guests over to watch football on game night just a great simple recipe and I recommend it to anyone trying to cook it for the first time4 stars

    • Mary Younkin says

      It’s worth a try, Robin. I’ve never made it that way. The skin is what gets the “crackling” layer though, so you’ll want to watch and adjust the time as needed.

  19. Stephen Weller says

    Pork belly (with or without the skin/fat) will pretty much make its own (flavorless? – Bleah.) oil. Yes?3 stars

  20. Matt says

    This is by far the tastiest and easiest pork belly crackling I have ever cooked. My wife never was to crazy about pork belly till I tried your recipe. Mahalo5 stars