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Crispy Pork Belly
Crispy Pork Belly
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Prep Time:
10 minutes
Cook Time:
365 minutes
Total Time:
855 minutes
Chef John's method for crispy pork belly: Slow bake until tender, then crisp in a hot pan.
Ingredients:
  • 0.5 pound whole pork belly, skin removed
  • 0.5 teaspoon smoked paprika, or to taste
  • kosher salt and ground black pepper to taste
  • 1 tablespoon olive oil, or to taste
Instructions:
  • Preheat the oven to a cozy 200 degrees Fahrenheit (95 degrees Celsius).
  • Rub the pork belly with a flavorful mix of smoked paprika, salt, and black pepper.
  • Wrap the pork in parchment paper followed by a double layer of aluminum foil for a secure seal.
  • Place the pork packet elegantly in a baking dish.
  • Roast in the preheated oven until tender for about 6 hours. Allow it to cool in wrappings to room temperature, then refrigerate for 8 hours to overnight for the best taste.
  • Peel off the cool pork wrapper, and save any melted fat that separates from the pork when unwrapping.
  • Divide the pork into 6 equal portions and make small 1/8x1/8-inch slashes in the fat-side of the meat. Season generously with salt.
  • In a skillet over medium heat, warm 2 tablespoons of reserved pork fat. Add the pork belly, fat-side down, and cook until all sides are golden brown and heated through, about 5 to 10 minutes.
  • Place the pork belly on a plate, generously drizzle with olive oil, and season with pepper.

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