Pork – bbqblaze.com

Let me tell you straight up—I'm the kind of guy who lights the grill before his morning coffee. Ribs, brisket, smoked sausage—you name it, I’ve probably cooked it low and slow while sipping a cold one. But every now and then, I get this itch for something a little different… something that’s still rich and indulgent but with a crunch factor that hits like fireworks. That’s when I turn to pork belly. Now, this ain’t some dainty dish you nibble on with pinkies out. Nope. This is bold, fatty, crispy pork that crackles when you slice into it. You don’t need a smoker or deep fryer or any fancy gadget—just your oven, a few basics from the pantry, and a little patience (okay, maybe a lot). And man, when you get it right? That skin gets so loud and crisp you’d think you just stepped on a handful of potato chips. Underneath? Layers of melt-in-your-mouth pork that might just ruin you for regular bacon. So What Exactly Is Crispy Pork Belly? If you’re new to the pork belly game, think of it like this: it’s the cut that bacon comes from, but instead of slicing it thin and frying it, we’re roasting it whole. You’ve got three beautiful layers going on here—crackling skin on top, juicy fat in the middle, and rich pork at the bottom. It’s all about that balance. And when done right? It’s like biting into a flavor bomb with texture for days. Honestly, I used to think only restaurants could pull this off. But after a few trial runs (and maybe some smoke alarms going off), I nailed a method that works every dang time—crispy skin, juicy meat, and that soul-satisfying feeling you get when something turns out just right in your own kitchen. Why This Recipe Works (Trust Me, I’ve Tried Them All) Drying the skin = crackly crunch: Air-drying in the fridge overnight works like magic. Slow-roasting renders the fat, giving you tender meat without the grease. Final high-heat blast crisps up the skin to that signature crunchy top. Simple spices let the pork flavor shine—no over-complicated rubs here. Crispy Pork Belly Recipe ⏱ Prep & Cook Time Prep Time: 20 minutes (plus overnight drying) Cook Time: 2 hours 10 minutes Total Time: 14–16 hours (includes fridge time) 🍳 Ingredients 2–2.5 lbs pork belly, skin on (Buy on Amazon) 1 tbsp white vinegar or rice vinegar 1 tbsp coarse kosher salt 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp black pepper 1 tbsp oil (vegetable or avocado works great) Optional: Chinese five-spice for a fusion twist 🔪 Recommended Tools ✅ Meat Thermometer with Instant Read – temp control is key ✅ Sharp Chef’s Knife – for scoring the skin ✅ Roasting Rack Set – helps the fat drain properly ✅ Heavy-Duty Cutting Board – trust me, this gets messy Step-by-Step Instructions Step 1: Score the Skin Place your pork belly skin-side up. With a very sharp knife, make shallow cuts across the skin in straight or crisscross lines (don’t cut into the meat). This helps the fat escape and the skin puff up. Step 2: Dry in the Fridge Pat the skin super dry. Rub it down with a little vinegar, then place uncovered in the fridge overnight (12+ hours). This dehydrates the skin, which is what gives you that crunch. Step 3: Season (But Only the Underside) Take your pork belly out and let it sit at room temp for 20 mins. Season the meaty side only with salt, pepper, garlic powder, and smoked paprika. Don’t put anything on the skin yet! 🔥 Step 4: Roast Low and Slow Preheat your oven to 300°F (150°C). Place the pork belly skin-side up on a rack over a baking tray. Roast for 2 hours. This slow cook renders fat and keeps things juicy. Step 5: Crank It Up Now the fun part. Turn your oven up to 450°F (230°C). Rub a little oil over the skin and sprinkle on some kosher salt. Roast another 10–15 minutes, or until the skin is bubbly and golden. Step 6: Rest & Slice Let that beauty rest for 10 minutes before slicing. I cut thick chunks for that perfect meat-to-skin ratio. Nutrition (Per Serving) Approx. values, based on 6 servings: Calories: 440 Protein: 15g Fat: 40g Carbs: 0g Fiber: 0g Sugar: 0g Note: It’s indulgent, but hey—you earned it. 🍽️ Serving Tips Serve with a side of pickled red onions or Asian slaw to cut the richness. Goes amazing with steamed jasmine rice, garlic mashed potatoes, or even cheesy grits. Slice thin and stuff in a sandwich roll with mustard and hot sauce for a killer pork belly sandwich. FAQ Q: Can I use skinless pork belly?A: You can, but you’ll lose the best part—the crackly skin. Q: Can I use an air fryer?A: For small cuts? Absolutely. Cut into chunks and go at 400°F for 15–20 mins. Q: Why did my skin not crisp?A: Check these: Did you dry the skin overnight? Did you score the skin? Was your oven hot enough for the final blast? Q: How do I store leftovers?A: Store in an airtight container. Reheat under the broiler or in an air fryer to get the skin crispy again. 🔥 Final Thoughts Man, when that pork belly hits the table and folks hear that first crispy bite? Game over. It’s BBQ without the pit, soul food without the smoke, and pure comfort in every bite. I might be a backyard grillmaster most weekends, but this recipe? This one keeps me inside.