How to Make the Crispiest Pork Belly Ever!

If you want the EASIEST method to making PERFECTLY crisp pork belly, then look no further! I've made this recipe for years using various methods. This way not only is the easiest, but it's one of my favorite ways to eat pork belly! Plus, you only need three simple ingredients to make this dish!

Pork belly made right

This version of pork belly is made confit style. If you've ever had duck, its made with the fat side down cooked in a cold pan to render out the fat. There's no oil placed on the pork belly as it's placed in the oven to let the fat render and cook itself. Once cooked, it's broiled to fully crisp the fat to perfection.

The secret is the method of how its cooked. Pork belly can be boiled for some time and then fried to get it all around crispy. That's more of a chicharron. This method requires no oil as it bakes and then broils to crisp up the fat to perfection. It also keeps the pork nice and juicy as well.

• Pork Belly- The key ingredient. If you have the luxury of going to a farmer's market, ask your butcher for a cut that has a higher amount of fat. This is necessary to get that gorgeous layer of fat nice and crispy.
• Salt- Salt is necessary for two reasons. One, it adds flavor to the pork belly. Two, in order to get the pork crispy, the moisture has to be drawn out. For more information on this process, check out the recipe instructions section.
• All Purpose Seasoning- This part gets added after the pork belly moisture gets drawn out to enhance the flavor of this dish.

• As mentioned previously, make sure that you draw out any moisture from the pork as moisture is the natural enemy of crispy food.
• Do not over season this! Although the salt is being used to draw out moisture, it also penetrates through the pork to give it some deep flavor. This is why I recommended all-purpose seasoning as its typically lower in sodium but doesn't compromise the flavor.