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Crispy Pork Belly

Rated as 4.67 out of 5 Stars

"Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat."
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14 h 15 m servings 87
Original recipe yields 6 servings


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  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
  3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
  4. Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
  5. Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
  6. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Nutrition Facts

Per Serving: 87 calories; 7.4 0.3 4.6 14 352 Full nutrition

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Read all reviews 37
  1. 52 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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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...

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 per...

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

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. ...

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 befor...

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 good!

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!