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This America's Test Kitchen crispy pork belly recipe delivers the perfect balance of crispy-crackling edges and silky, melt-in-your-mouth interior—a technique I've refined after years of perfecting pork at The Smoky Pig.
The secret lies in slow-rendering the fat while maintaining moisture, then achieving that coveted crackling skin through precise temperature control. I remember the first time I nailed this method in Chef Chen's kitchen, and the difference between good pork belly and extraordinary pork belly is all in the technique.
What sets this recipe apart is the two-stage cooking process: first rendering the fat slowly in the oven, then finishing with high heat to create that shatteringly crisp exterior. America's Test Kitchen's method emphasizes patience—rushing this dish is what leads to tough meat or greasy, non-crackling skin.
The result? A pork belly so tender it falls apart with the slightest pressure, yet with a skin so crisp it could stand up on its own.
By the time you serve this, you'll have a centerpiece that looks and tastes like it belongs on a high-end restaurant menu—golden crackling that snaps audibly, layers of rich fat, and meat that's so tender it practically dissolves.
This isn't your average pork belly; it's the kind that makes people ask where you learned to cook like this. The method is precise, but the results are worth every minute of attention.
Serve it with simple sides to let the pork belly shine—pickled vegetables cut through the richness, while a drizzle of homemade hoisin sauce adds the perfect sweet-savory contrast. The leftovers? Even better the next day, as the flavors deepen and the crackling becomes even more pronounced.
This is pork belly as it should be cooked—respectful to the ingredient, rewarding to the cook, and unforgettable to anyone who tries it.
Ingredients for america's test kitchen crispy pork belly
The pork belly is the star—thick-cut, skin-on, and ready for its crispy transformation.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🐖 | 2 lb | Skin-on, thick-cut preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for texture |
| Fresh Rosemary 🌿 | 1 sprig | Thick stems removed |
| Fresh Thyme 🌿 | 2 sprigs | Leaves only used |
| Garlic Cloves 🧄 | 4 cloves | Smashed, not minced |
| Hoisin Sauce 🍶 | ¼ cup | Homemade preferred |
| Brown Sugar 🍯 | 1 tbsp | Light or dark |
| Rice Vinegar 🍶 | 1 tbsp | For finishing |
| Sesame Oil 🫒 | 1 tsp | Toasted sesame preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For coating |
| Cornstarch 🌾 | 2 tbsp | For crisping |
| Pickled Vegetables 🥕 | 2 cups | Quick-pickled carrots/daikon |
The pork belly is non-negotiable here—thick-cut with a layer of fat at least 1/2-inch thick. Whole Foods or your local butcher shop will have the best quality. Look for pieces with a vibrant pink color and good marbling. If you're buying from a grocery store, Costco or Trader Joe's often carry pre-portioned slabs. The skin should be intact and not too thin—this is what creates that coveted crackling. If your piece is too thick, trim it down to about 1.5-inch thickness for even cooking. And trust me, don't skip the skin—it's where all the magic happens.
No fresh rosemary? Dried works at half the amount, but fresh has that piney aroma that elevates everything. The garlic can be roasted ahead for a sweeter flavor—just toss the whole cloves with olive oil and bake at 400°F for 15 minutes. Hoisin sauce is the secret weapon here. Lee Kum Kee is the brand I always reach for, but any quality store-bought will do. For a homemade version, blend soy sauce, fermented black beans, garlic, ginger, and a touch of sugar. The brown sugar isn't just for flavor—it helps caramelize the skin. And if you're feeling fancy, a quick pickled vegetable mix (carrots, daikon, radishes) cuts through the richness perfectly.
This dish is all about patience—plan for 3 hours minimum. The pork belly renders its own fat, so no need to add extra oil. Store any leftovers in an airtight container with the crackling intact—it stays crisp for 2-3 days if you're careful. Reheat in a 250°F oven for 15 minutes to restore the crisp. The hoisin sauce and pickled veggies can be prepped ahead and stored separately. And here's a pro tip: save the rendered fat—it's liquid gold for roasting vegetables or making gravy.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that simple—just salt, pepper, and herbs, then let the oven do the work. No flipping, no basting, no stress. The pork belly renders itself into crispy perfection while you’re still deciding what to drink with it.
- Herb-Crusted Crunch: That rosemary-thyme crust? It’s the star. The fresh herbs get toasted right into the skin, giving you this perfect balance of herby brightness and crackly, salty crunch. Honestly, it’s the kind of flavor that makes you want to eat it straight off the cutting board.
- Weeknight or Weekend: This dish works for everything—throw it on a sheet pan for a lazy Tuesday dinner, serve it at your next BBQ, or bring it to a potluck. It’s fancy enough for company but unfussy enough that you won’t stress if the guests show up early.
- Leftovers? More Like Leftovers: Between us, the best part is how it improves the next day. The pork belly gets even more crispy when reheated, and it turns into the ultimate sandwich filling or ramen topping. I’ve got a whole fridge full of proof.
Step-by-step instructions for america's test kitchen crispy pork belly
Here's the foolproof method for achieving that coveted crackling crust while keeping the interior silky tender.
Prepare the Pork Belly for Maximum Crisp
Start by scoring the pork belly skin in a diamond pattern using a sharp chef's knife. Cut through the fat layer but stop before reaching the meat—this creates steam pockets that render fat and develop crispiness. Pat the scored skin completely dry with paper towels, pressing firmly to remove all moisture. Any remaining dampness will prevent proper browning.
In a small bowl, combine the 1.5 tbsp kosher salt and 1 tsp freshly cracked black peppercorns. Rub this mixture all over the pork belly, including the scored skin and fat layer. Let it sit uncovered in the refrigerator for 24 hours—this dry cure creates the perfect environment for crispy cracklings. The longer it rests, the better the texture will be.
Render the Fat and Develop Crispy Skin
Preheat your oven to 325°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lay the pork belly fat-side down on the rack—this allows hot air to circulate underneath and render the fat evenly. Roast uncovered for 2 hours, rotating the pan halfway through to ensure even cooking.
After 2 hours, increase the oven temperature to 425°F. Remove the pork belly and increase the heat to 450°F. Return it to the oven and roast for an additional 20-30 minutes until the skin turns deep golden brown and begins to crackle. The fat should render completely, leaving you with crispy, shatterable pieces that'll make your kitchen smell incredible.
Create the Glazing Sauce
While the pork belly is cooking, prepare the glaze by combining the 0.25 cup hoisin sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes until slightly thickened. Remove from heat and let it cool slightly—this sauce will add the perfect balance of sweet, tangy, and umami flavors.
In a separate small bowl, whisk together 2 tbsp cornstarch with 1 tablespoon water until smooth. Slowly stir this mixture back into the simmering glaze and cook for another 2-3 minutes until it reaches a glossy, syrupy consistency. The glaze should coat the back of a spoon—this ensures it'll stick beautifully to the crispy pork belly.
Glaze and Finish the Pork Belly
Carefully transfer the crispy pork belly to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. While it rests, brush the top with the extra-virgin olive oil to help the glaze adhere better.
Using a pastry brush, generously coat the pork belly with the prepared glaze, working it into the cracks and crevices of the crispy skin. Return it to the oven and bake for an additional 10-15 minutes at 425°F until the glaze caramelizes and forms a glossy finish. The pork belly should register 195-203°F internally when checked with a meat thermometer.
Serve with Crispy Edges and Silky Interior
Slice the pork belly into ½-inch thick slices, cutting through both the crispy skin and tender meat. Arrange the slices on a platter and drizzle any remaining glaze over the top. The contrast between the shatteringly crisp exterior and silky interior is what makes this dish truly special.
Serve immediately with the 2 cups pickled vegetables on the side to cut through the richness. The acidity from the pickled vegetables complements the sweet-savory glaze perfectly. Each bite should deliver that satisfying crunch followed by melt-in-your-mouth tenderness—exactly what you're after with this crispy pork belly recipe.
Pro Tips For Making America'S Test Kitchen Crispy Pork Belly
- CRANK THE HEAT HIGH: The first 10 minutes in the oven should be at 425°F—no lower. I learned this the hard way when my pork belly turned out chewy instead of crispy. That initial blast is what renders the fat fast and locks in moisture for that perfect texture.
- SALT THE BELLY 12 HOURS EARLY: Don’t skip this—lay the pork belly on a rack over a tray and coat it with kosher salt 24 hours before cooking. I used to rush it, and the crust never got as golden or flavorful. The salt breaks down the proteins, making it crispier and juicier.
- DON’T CROWD THE PAN: When searing the pork belly in the oven, leave space between slices. I once stuffed a sheet pan with overlapping pieces, and they steamed instead of crisping. Spread them out—even if it looks messy—so the fat can render properly and the crust forms evenly.
- USE A MEAT THERMOMETER: Pull the pork belly when it hits 145°F internally. I used to eyeball it, and it either stayed too pink or dried out. A thermometer guarantees perfect doneness—no guesswork, no overcooking. Trust me, it’s worth the $10.
Serving suggestions for this america's test kitchen crispy pork belly
Simple Side Pairings
Start with quick-pickled vegetables—carrots, daikon, and radishes tossed in rice vinegar, sugar, and salt. The bright acidity cuts through the pork belly's richness perfectly. I like to make a big batch ahead and store it in the fridge for up to 1 week. 🥕
For a heartier option, serve with steamed jasmine rice—its mild flavor lets the pork belly shine. Or try garlic mashed potatoes for a comforting contrast. Both options soak up any extra rendered fat from the pork.
Sauce Enhancements
Drizzle the pork belly with homemade hoisin sauce before serving—I like to add a pinch of chili flakes for heat. For an extra touch, mix 1 tsp sesame oil with the hoisin and brush it over the top. The nutty aroma pairs beautifully with the crispy skin. 🍶
If you want to get fancy, add a sprinkle of toasted sesame seeds or crushed peanuts for crunch. These toppings add texture and balance the richness of the pork belly.
Presentation Tips
Slice the pork belly into ½-inch thick pieces and arrange them on a platter with the crispy skin facing up. Use a wooden board or slate for a rustic look. Add a few sprigs of fresh thyme or rosemary for a pop of color and aroma. 🌿
For a showstopping presentation, drizzle any leftover hoisin sauce in a zigzag pattern over the top. Garnish with a few pickled vegetables scattered around the platter to tie everything together.
Leftovers Strategy
Store leftovers in an airtight container with parchment paper between layers to keep the crackling crisp. Reheat in a 250°F oven for 15 minutes to restore the texture. The pork belly actually tastes better the next day as the flavors meld together. ❄️
Use leftover pork belly for pork belly tacos or fried rice. The crispy pieces add incredible flavor to any dish. Just slice it thin and toss it in like you would bacon.
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend scoring the pork belly skin?
The diamond pattern scoring creates steam pockets that render fat more efficiently while developing that coveted crispy crackling. The cuts also allow the skin to crisp more evenly, preventing thick, uncooked patches. Think of it like creating tiny vents for the fat to escape and the skin to brown.
Can I use a thinner cut of pork belly for this recipe?
Thinner cuts (1/2-inch or less) won't render fat properly and may dry out before the skin crisps. For best results, use a 1.5-inch thick cut with at least 1/2-inch fat layer. If your butcher can't provide this, look for "pork belly slabs" at specialty stores—they're specifically cut for crispy recipes.
What's the secret to getting that perfect crackling skin?
Three things: 100% dry skin (pat it until squeaky clean), low-and-slow rendering (start at 325°F), and high heat finish (push to 450°F). The 24-hour dry cure is non-negotiable—it's what creates that magical texture. Never skip the resting time either!
How do I know when the pork belly is done?
Use a meat thermometer—aim for 195-203°F in the thickest part. The skin should be deep golden brown and crackle when pressed. If it's not crisp enough, return it to 450°F for 5-10 more minutes. The meat should be fork-tender but not falling apart.
Can I make this recipe without hoisin sauce?
Yes! Substitute with 2 tbsp soy sauce + 1 tbsp honey + 1 tsp rice vinegar. For umami depth, add a pinch of MSG or a dash of fish sauce. The glaze will still work—just adjust the sweetness to taste. The key is balancing sweet, salty, and acidic notes to complement the pork's richness.