Easy 3-ingredient crispy pork belly recipe

Easy 3-Ingredient Crispy Pork Belly

This 3-ingredient crispy pork belly is incredibly simple but delivers tender, juicy meat with a beautifully crisp, crackly exterior. The key is to cook the pork slowly enough to render the fat, then finish it at high heat to create that irresistible crispy crust.

Ingredients

• 2 lb (900 g) skin-on pork belly
• 1½ teaspoons kosher salt
• 1 tablespoon honey

Instructions

1. Prepare the pork belly.
   Pat the pork belly completely dry with paper towels. For the crispiest skin, place it uncovered in the refrigerator for 4–12 hours if you have time. This dries the skin and helps it blister beautifully.
2. Score the skin.
   Using a very sharp knife, carefully score the pork skin in parallel lines about ½ inch apart. Cut through the skin and fat, but avoid cutting deeply into the meat.

   If you prefer, you can simply prick the skin all over with the tip of a sharp knife instead.

3. Season the meat.
   Rub the salt evenly over the meat side and the sides of the pork belly. Try to keep most of the salt away from the skin so it can dry properly.
4. Prepare for roasting.
   Place the pork belly skin-side up on a wire rack set over a rimmed baking sheet. Pat the skin dry once more before cooking.
5. Slow roast.
   Preheat the oven to 325°F (165°C).

   Roast the pork belly for approximately 1½–2 hours, depending on its thickness. The meat should be tender and the fat should be nicely rendered.

6. Add the honey.
   Remove the pork from the oven. Carefully brush the meat and sides with honey.

   Avoid coating the skin with honey at this stage, since the sugar can burn before the skin becomes crisp.

7. Crisp the skin.
   Increase the oven temperature to 450°F (230°C). Return the pork belly to the oven and roast for another 15–25 minutes, watching closely.

   The skin should puff, blister, and become deeply golden and crispy.

8. Rest.
   Remove the pork belly from the oven and let it rest for 10–15 minutes before slicing.
9. Slice and serve.
   Use a sharp knife to cut the pork belly into thick pieces. Serve immediately while the skin is still crisp.

Tips for Extra-Crispy Pork Belly

• Dry skin is the secret. Refrigerating the uncovered pork overnight gives the skin time to dry out.
• Keep the honey off the skin during the main roasting process.
• Don’t cover the pork while roasting—the trapped steam will soften the skin.
• Use a wire rack so hot air can circulate underneath the pork and excess fat can drip away.
• Watch carefully during the final high-temperature stage because the honey on the meat can caramelize quickly.
• Let the pork rest before cutting so the juices redistribute without making the crust soggy.

Air Fryer Finish

For an even faster crispy finish, you can use the oven for the slow-cooking stage and then transfer the pork belly to an air fryer.

Air fry at 400°F (200°C) for 5–10 minutes, skin-side up, checking frequently until the skin is puffed and crisp.

Serving Ideas

Slice the pork belly and serve it with:

• Steamed jasmine rice
• Pickled vegetables
• Cucumber salad
• Roasted vegetables
• Coleslaw
• Fresh herbs
• Chili sauce
• Lime wedges

You can also chop the crispy pork belly into bite-sized pieces and serve it over rice bowls, noodles, or salads.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat the pork belly in an air fryer or hot oven rather than the microwave. This helps bring the crispy skin back to life.

Makes

4–6 servings

The finished pork belly should have tender, juicy meat, rendered fat, and deeply crisp crackling. For the best results, give the skin plenty of time to dry before roasting and save the high heat for the very end.