How to Make the Perfect Crispy Pork Belly with Pan-Fried Bacon
British · Medium · 135 min · 3 servings
Thick-cut pork belly is slow roasted to render all the fat and then finished under a high broiler to create an incredibly crispy crackling skin that every carnivore craves. Served alongside thick-cut pan-fried bacon, this recipe delivers maximum fat and protein in every single bite.
Why this recipe works
This Crispy Pork Belly with Pan-Fried Bacon recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 135 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 1250 calories with 72g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs skin-on pork belly
- 8 slices thick-cut uncured bacon
- 3 tsp sea salt
- 1 tsp black pepper
- 1 tbsp lard
- 1 tsp fine salt for skin
Step by step instructions
Step 1: Dry Brine the Pork Belly
Score the skin of the pork belly in parallel lines about half an inch apart using a very sharp knife or a box cutter. Rub fine salt aggressively into the scored skin and allow the pork belly to sit uncovered in the refrigerator for at least 4 hours or overnight to dry out the skin completely.
Step 2: Slow Roast the Belly
Preheat the oven to 325 degrees Fahrenheit. Season the meat side of the belly with sea salt and black pepper. Place the belly skin-side up on a wire rack over a roasting pan and roast for 2 hours until the meat is completely tender and cooked through.
Step 3: Broil for Crackling
Switch the oven to its highest broil setting. Move the pork belly to the upper rack and broil for 10 to 15 minutes watching it constantly until the skin puffs up and turns deeply golden and crackly. Do not walk away during this step as it burns quickly.
Step 4: Fry the Bacon and Serve
While the pork belly rests, heat lard in a cast iron pan over medium heat. Fry the thick bacon slices for 3 to 4 minutes per side until crispy and caramelized. Slice the pork belly into thick portions and serve immediately alongside the crispy bacon.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork belly → pork shoulder with skin on
- lard → beef tallow
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the skin thoroughly in the refrigerator which prevents the crackling from becoming crispy
- Covering the pork belly with foil during broiling which traps steam and ruins the crackling texture
Nutrition facts
Per serving: 1250 calories, 72g protein, 0g carbs, 108g fat, 0g fiber.
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