Crispy Pork Belly

Well received recipe. Read notes for helpful hints and to save a bit of time.

Delicious and exactly what I was looking for to replicate restaurant style pork belly apps I have tasted. I didn't have smoked paprika on hand so I combined a little bit of chipotle chili powder with regular paprika. Followed the rest of the instructions until the pan frying. The reserved pork fat didn't work out for me - too much liquid in the fat and a LOT of splattering. So I used refined coconut oil instead. Wowza! Amazing! Crispy outside and with that luscious melt-in-your-mouth fat inside. I served it on a simple arugula salad with drizzled olive oil, sea salt and cracked pepper. I just got another pork belly in my farm share and I can't wait to make this again!

I made this for a gourmet dinner. Served it as the salad course with wilted romaine lettuce made with the fat from the pork belly and some bacon fat. It was fabulous

Great recipe, however it has one glaring error: the actual recipe from Chef John calls for a 1 1/2 pound skinless pork belly: NOT just 1/2 pound!

Exceptional! So bad, but soooo good!

I love this recipe. I did not read it until the day I was making it so I did not let it cool as long as it should have, but it still turned out great! I would have loved a sauce to go with it. I will definitely make this again!

This was the first time I cooked pork belly. I followed the recipe exactly. The crispy parts were tasty but I didn't care for the rest. My husband loved it. Next time I will slice it thin before frying.

Too freaking good. I did add some fresh ground allspice, cuz I could, and use shallots cuz wuz out of garlic. My guinea pigs / Test Dummies thought I went and bought it from a 4-star restaurant. did not believe I could make something that good. Maybe I'll get from 5 star next time comment from my crew.

This was really good. It was something different for a dinner meat choice. I purchased a large chunk of pork belly that I make bacon with and I cut a piece from that to make this recipe. I will definitely make this again.

I tried this recipe, and it was awesome!! I am a big Pork belly fan while my family is not but the crispy Pork Belly makes the fat more tolerable than if is Braised or cooked differently and personally I love sweet pork especially bacon so I added cinnamon sugar to my seasoning and it turned out Great.

We liked it. Very subtle smokiness from the paprika. Served it with Chef John's polenta. Good stuff.

I made this as a Super Bowl snack served with celery sticks. The seasoning with the crunch made this snack a hit! Thank you....so good!

Too much time invested for little reward. Would not make it again.

Oh yes!!!!! I always get it when I am out. Now, I can treat myself to this absolutely tasty recipe. Be sure not to over cook the fat side so as not to allow it to get too crispy.

Wonderfully tender, crispy, and tasty! I think the olive oil detracts from pork taste, so don't bother. Instead of a celery root puree, I made cheesy faux mashed potatoes (daikon, butter, cheese, sour cream, heavy cream, olive oil, garlic to taste), complementing the pork belly beautifully.

First time making pork belly. The only alteration was roasting fennel seeds in the pan before adding the fat to reheat and crisp the pork belly. Absolutely delicious- better than the pork belly I had on a recent cruise. I will definitely make this again.

Excellent recipe. I had a hard time finding celery root so I puréed a rutabaga. Turned out great and I tired a new vegetable.

Followed the recipe for pork belly with celery root purée. Delicious!! Melt in your mouth belly!! Celery root purée was amazing, tasted like celery, but bumped up a big notch. Totally recommend. Takes time, but worth it.

I bought several packages of pork belly on sale, but they stayed in my freezer for months because I didn't know how to prepare them. I fixed one, but it was unmemorable, and I wished I hadn't bought that meat, even at a bargain. The one that I fixed using this recipe was a hit with my family, and it was so easy I would do it again. Cheap, easy to prepare, and delicious...a winning combination!

After smoking a pork belly yesterday, I rendered and finished some for breakfast today. Added a liberal amount of salt and paprika (I will try smoked paprika next time) and starting the frying in coconut oil. It really went great with the egg yolks.

Spot on to recipe and a piece of cake to do. Make sure to use a nonstick skillet to brown the pork belly, it's very delicate. The celery root puree is absolutely the perfect foil for this. Highly recommended.

I've been wanting to try a pork belly recipe for quite a while. This is OUTSTANDINGLY delicious. (No photo we had to dig right in...maybe next time.)

Liked it enough to make it again in a week!

Followed the recipe and these turned put so tasty! I didn't chill after, but I drained the juices from the roasted pork belly into the frying pan. i recommend this!!

Could not get into it the sweetness normally associated with pork bellies . Any suggestions on how to achieve? I followed the recipe reasonably, except used regular paprika.

Mine didn’t look as pretty but it sure was delicious! I cooked it a bit longer than the recipe called for and the meat was falling apart and so tender.

Great recipe, used with Kurobuta port and tastes very nice after frying (tried skillet and grill to finish)

Overall turned out well, I would add more paprika right before searing on cast iron and salt pepper.

"A little fat", indeed. The daughter made this last pm and it was so greasy we couldn't eat it. A pork belly is for bacon AND THATS ALL. Save some time and effort and just eat lard out of the container.

Then threw it back in oven, broil it a bit

Followed recipe to a T. Awesome!!!

excellent recipe and easy!!! sometimes for the last bit we try the cut pieces like recipe... and sometimes we put it on high heat on bbq ( doesn't take long ... only a few minutes and watch fire doesn't burn it ). love chef John's recipes :)

I've actually made this twice. I used the smoked paprika the first time which gives it a fabulous aroma and I liked the taste. This time I used five spice powder. That was really good also. While this recipe takes a long time, it is really easy. The hard part was finding the pork belly where I live.

worth the time it takes to make this!

Excellent! Already planning on making it again.

Bland and greasy. I will not make this .

Omg!!! First time making pork belly and I’m hooked. This was so good. I love how easy it was. I will be making this over and over.

Delicious!

Delicious! I left the skin on and it crisped up nicely in the frying process. I also used this basic recipe to prepare pulled pork and it turned out equally well.

Chef John has amazing meals. This was a crowd pleaser. I will make again. Easy, just takes a lot of oven time.

The very best that I have ever had. It’s well worth putting all those hours for such a delicious recipe. And by all means, make the celery root mash as an accompaniment, it’s to die for. Sorry there’s no picture, next time! JC

No changes, came out delicious!

The fat didn't render when following these instructions. It didn't taste well either.

Kudos to Chef John for this recipe. It is excellent as written. I also sliced a few leftover pieces (two of us didn’t finish all of the pork), crisped and added to a good quality Ramen Noodle dish. The combination of the broth, noodles, a little sesame seed, crisp pork belly slices and a slightly runny poached egg were excellent.

Delicious! Thanks for the recipe!

Cooked, exactly as directions said. Found 200 degree oven not hot enough. Did not render the fat to eatable. Would not make again.

Followed the recipe exactly. Pork seemed dry and stringy. I rescued it with a dipping sauce, but would not make this recipe again.

Made this for a crowd and everyone loved it. Made as directed. Thanks for the recipe.

Excellent receipe! I did the bit in the slow cooker on low and it turned out great!! Thanks!

Followed recipe exactly except forgot to remove skin before cooking. No big deal. Removed it after cooling in fridge overnight. Crisped for lunch the next day. Melts in your mouth good! Even Better with salt.

Fabulous.