Crispy Pork Belly (Ultra-Crunchy Crackling)
🥩 Ingredients
For the pork
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1 slab pork belly (1–1.5 kg / 2–3 lb), skin-on
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1–2 tsp coarse sea salt (for the skin)
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1 tbsp oil (neutral, like vegetable or canola)
For the meat side (flavor)
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1½ tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp Chinese five spice or smoked paprika
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Optional: 1 tsp fennel seeds (crushed)
🔪 Prep (THIS is the secret part)
1. Dry the skin like your life depends on it
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Pat the pork skin very dry with paper towels.
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If you have time: leave it uncovered in the fridge overnight (or at least 4–6 hours).
👉 Dry skin = bubbles, not rubber.
2. Score the skin
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Use a very sharp knife.
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Slice shallow cuts only through the skin, not into the meat.
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Spacing: about ½ cm (¼ inch) apart.
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Go slow—this is what creates those beautiful crackling lines.
3. Season (separate skin & meat!)
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Flip pork meat-side up.
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Rub meat with oil + all the meat-side seasonings.
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Flip back skin-side up.
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Rub skin with a little oil, then generously salt.
⚠️ Don’t let seasoning touch the skin except salt—spices burn and ruin crackling.
🔥 Cooking Method (Oven or Air Fryer–Style Results)
Oven Method (Best for big pieces)
Step 1: Slow render
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Preheat oven to 160°C / 320°F
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Place pork on a rack over a tray (fat drips away = crispier skin)
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Roast 90 minutes
This melts fat and keeps meat juicy.
Step 2: Crackling blast
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Increase oven to 240°C / 465°F
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Roast another 25–35 minutes
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Skin should puff, blister, and turn deep golden
If some spots lag behind:
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Rotate tray
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Or hit stubborn spots with the broiler for 2–3 minutes (watch closely!)
⏱ Resting (Do NOT skip)
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Rest pork 10–15 minutes
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Keeps meat juicy while skin stays crisp
🔪 Slice & Serve
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Use a serrated knife for the crackling
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Slice cleanly between the scored lines
🔥 Pro Tips for PERFECT Crackling
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Skin still soft? Dab with vinegar or lemon juice and blast heat again.
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Uneven bubbles? Don’t panic—it’s normal and still delicious.
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Want EXTRA crunch? Sprinkle a tiny bit more salt halfway through the high-heat stage.
🍽 Serving Ideas
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Steamed rice + chili oil
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Bao buns with hoisin & cucumber
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Roasted potatoes + apple sauce
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Straight off the board (no judgment)
