Crispy Pork Belly with Pan-Fried Bacon
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.
Ultra-crispy pork belly with shatteringly crunchy crackling served with thick pan-fried bacon slices.
Nutrition per serving
Ingredients
main
seasoning
fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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