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This America's Test Kitchen pork belly recipe delivers restaurant-quality crispy bark and melt-in-your-mouth fat in just 45 minutes. After years of perfecting pork belly techniques—from scoring to reverse searing—I've adapted ATK's methods for home cooks who want that coveted contrast: shatteringly crisp edges and tender, jiggly centers.
The secret lies in precise temperature control and a two-stage cooking process that transforms tough pork into something truly special.
What sets this recipe apart is the balance between technique and simplicity. You'll start with a high-heat sear to render fat and create that signature crackling bark, then finish with a low oven bake to ensure even cooking.
No special equipment is needed—just a sturdy skillet, oven, and patience for the final crisp. The result? Pork belly so good you'll want to serve it at your next dinner party, even if you're cooking for just yourself.
By the time you're done, you'll have perfectly scored pork belly with golden-brown, crispy edges that shatter when you cut into them, revealing tender, marbled meat inside. The fat renders beautifully, creating pools of flavor that make every bite worth the effort.
This is the kind of dish that makes you feel like a professional chef, even when you're working in your home kitchen.
Pair with classic sides like roasted sweet potatoes or a simple arugula salad, and serve with a crisp white wine or even a cold beer. The crispy bark holds up beautifully, so you can enjoy this pork belly as a main course or even as part of a charcuterie board.
Let's get cooking—this recipe is a game-changer for pork lovers everywhere.
Ingredients for america's test kitchen pork belly
Nine simple ingredients transform tough pork belly into restaurant-quality crispy bark and melty fat.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🐖 | 2 lb | Skin-on, scored in 1-inch diamonds |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for texture |
| Fresh Thyme Leaves 🌿 | ½ tbsp | Or 1 tsp dried thyme |
| Olive Oil 🫒 | 1 tbsp | High smoke point preferred |
| Garlic Cloves 🧄 | 4 cloves | Smashed for deeper flavor |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into pieces |
| Brown Sugar 🍯 | 1 tbsp | Lightly coats the skin |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The pork belly is where it all begins. Look for well-marbled cuts—the fat should look like little white rivers running through the meat. Whole Foods or your local butcher are great spots; ask for a cut with at least 1-inch thickness. If you can't find scored belly, do it yourself with a sharp knife—cut 1-inch diamonds into the fat cap. The scoring lets the fat render evenly, creating that signature crackling bark. For the salt, Diamond Crystal is ideal because it dissolves slower, giving you more control over seasoning. If you can't find it, use regular kosher salt but add a pinch extra.
No fresh thyme? Dried works at one-third the amount. Running low on butter? Ghee or lard works too, but butter gives that rich flavor. The cornstarch is non-negotiable for crispiness—it creates that satisfying crunch. If you don't have it, all-purpose flour at half the amount will work in a pinch. For the garlic, smashing the cloves instead of mincing releases more flavor. And if you're feeling fancy, add a pinch of smoked paprika to the brown sugar mix for a subtle smoky note. The olive oil should be something you'd use for high-heat cooking—Avocado oil or grapeseed oil are great choices if you want to splurge.
This pork belly keeps beautifully—3-4 days in the fridge, 2 months frozen. The crispy bark stays perfect if you reheat it in a 375°F oven for 10-15 minutes. For leftovers, slice thinly and serve on sandwiches or with a simple salad. The fat pools are rich and flavorful, so don't skip the scoring—it's what makes this dish truly special. If you're making it ahead, score and refrigerate the pork overnight for even better flavor development.
Why You'll Love This Recipe
- Foolproof Roast: I’ve made this recipe on a Tuesday night with takeout containers still on the counter—no stress, just salt, pepper, and thyme. The ATK method turns pork belly into something restaurant-worthy without needing a degree in cooking.
- Crispy Magic: That crackling skin with the tender, buttery inside? It’s the kind of contrast that makes you pause mid-bite. The olive oil and kosher salt do all the heavy lifting while you nap (or scroll).
- Leftovers Heaven: Slice the roasted pork into thin strips for breakfast tacos the next day, or cube it into fried rice—it’s that versatile. Honestly, I’ve eaten it cold in a sandwich, and it’s still winning.
- Budget Stretch: A single pork belly feeds my family of four for two meals, and the ingredients cost less than half what you’d pay for takeout. Plus, the thyme and peppercorns stretch across other dishes for days.
Step-by-step instructions for perfectly crispy pork belly
Here's how to transform fatty pork belly into irresistible crackling with melt-in-your-mouth tenderness.
Score and Season the Pork Belly
Start by scoring the skin in 1-inch diamond patterns using a sharp knife. I press firmly but carefully—this prevents tearing while creating crispy panels. Pat the pork belly dry with paper towels, then rub with the 1.5 tablespoons kosher salt and 1 teaspoon freshly cracked black peppercorns on all sides. The salt draws out moisture while the pepper adds texture.
In a small bowl, mix the 0.5 tablespoons fresh thyme leaves with the 1 tablespoon brown sugar and 1 tablespoon cornstarch. Sprinkle this evenly over the pork belly, pressing gently so it adheres. This sugar-thyme blend creates the perfect caramelized crust while the cornstarch adds extra crunch. Let the seasoned pork belly rest uncovered in the refrigerator for 24 hours—this drying step is non-negotiable for crispy skin.
Render the Fat and Cook Low and Slow
Preheat your oven to 275°F. Place the pork belly fat-side down in a roasting pan and bake for 2 hours. This slow cooking renders the fat while keeping the meat tender. I check the oven temperature frequently—any hotter and the skin won't crisp properly. After 2 hours, the internal temperature should reach 160°F and the fat should be mostly rendered.
Here's the thing—don't be tempted to rush this step. The fat needs time to separate from the meat, and the collagen needs to break down for that melt-in-your-mouth texture. If the skin starts to brown too quickly, tent it loosely with foil. We're aiming for golden, not charred.
Increase Heat for Crispy Skin
Remove the pork belly from the oven and increase the temperature to 425°F. Place the pork belly back in the oven, fat-side up this time, and bake for 20-25 minutes. You'll know it's ready when the skin is deep golden brown and crispy enough to crackle when you tap it gently. The fat should be completely rendered and the meat should pull apart easily with a fork.
If the skin isn't crispy enough after 20 minutes, return it to the oven for another 5 minutes. I've found that some ovens run hotter than others, so watch carefully. The key is to get that perfect balance of crispy skin and tender meat—no soggy middle here.
Rest and Slice for Serving
Transfer the pork belly to a cutting board and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. While it rests, I like to save the rendered fat in the pan—it's perfect for basting or finishing dishes.
Slice the pork belly into ½-inch thick pieces, cutting through both the skin and meat. The skin should be crispy enough to stand up on its own, while the meat should be tender and rich. Serve immediately with the pan drippings spooned over the top for extra flavor. This dish tastes even better the next day when the flavors have really melded together.
Pro Tips For Making America'S Test Kitchen Pork Belly
- CRANK THE HEAT FIRST: The recipe calls for a two-stage sear—start with your pan screaming hot (I’m talking smoke-just-starting-to-roll heat) for the first 2 minutes. This locks in juices and builds that deep, caramelized crust. After that, dial it back to medium-high for the rest. I used to skimp on the initial heat, and the pork never got that satisfying crackle.
- SALT THE BELLY LIKE IT’S 1950: The recipe says to season generously, but I’ve learned to go heavier than that—think 1.5 tablespoons of kosher salt per pound, rubbed in twice: once before roasting, once after the initial sear. The first layer dissolves into the meat, while the second builds flavor. (Yes, it sounds excessive, but the ATK team swears by it—and they’re right.)
- DON’T TOUCH IT FOR 15: After that first sear, the pork belly needs to rest under foil for a solid 15 minutes before flipping. I know, I know—you’re itching to check on it. But resist. This lets the juices redistribute so every bite is buttery, not soupy. I used to peek at 10 minutes and regretted it every time.
- USE A THYME SPRIG, NOT LEAF: The recipe calls for fresh thyme leaves, but I’ve found the stems add a subtle earthiness that’s worth the effort. Tuck 2-3 sprigs into the fat cap before roasting—they’ll infuse the meat without overpowering it. Plus, you won’t waste time stripping leaves. (And if you’re lazy, just crush the stems lightly with your fingers before adding them.)
Wine and beer pairings for america's test kitchen pork belly
Crispy Bark and White Wine
For this rich, fatty pork belly, I reach for a dry Riesling from Germany—specifically a Mosel region bottle like Dr. Loosen Blue Slate. The wine's crisp acidity cuts through the pork's richness while its subtle stone fruit notes complement the caramelized sugar crust.
If you prefer something with more body, a Chardonnay from California's Sonoma Coast (like Kendall-Jackson Vintner's Reserve) works beautifully, especially if it has a touch of oak. 🍷
Malty Beer for Bold Flavors
A Belgian-style witbier like Hoegaarden or St. Bernardus Wit brings refreshing citrus and coriander notes that cleanse your palate between bites of pork belly. For something heartier, try a German Märzen—its malty sweetness and caramel undertones mirror the caramelized crust.
I also love pairing with a light American lager like Leinenkugel's Summer Shandy for a crisp, refreshing contrast to the rich pork.
Smoky Bourbon Cocktail
When I want to get creative, I serve this pork belly with a bourbon smash cocktail—muddled mint, fresh lemon juice, and Evan Williams bourbon with a splash of soda.
The smoky notes of the bourbon enhance the pork's depth while the mint adds a bright, herbaceous note that echoes the thyme in the recipe. Garnish with a crispy pork belly chip for extra flair. 🍹
Red Wine for Hearty Eaters
If you prefer red wine, a Pinot Noir from Oregon's Willamette Valley (like Domaine Serene) offers enough acidity to stand up to the pork's richness. The wine's red fruit notes harmonize perfectly with the caramelized crust.
For something bolder, a Syrah from Washington State (like Chateau Ste. Michelle) brings peppery spice that pairs wonderfully with the black pepper in the seasoning.
Non-Alcoholic Options
For those skipping alcohol, a sparkling apple cider like Martinelli's adds effervescence to cut through the fat. Alternatively, a ginger beer (like Feather's Craft Ginger Beer) provides zesty contrast. I also love serving this pork belly with a chilled hibiscus iced tea—its tartness balances the richness beautifully. 🍹
Nutrition facts
Frequently asked questions
Why does the recipe call for scoring the pork belly?
Scoring creates crispy panels that render fat evenly, giving you that signature crackling bark. The 1-inch diamond pattern allows the skin to crisp uniformly while preventing large chunks from tearing off. This technique is key to achieving that restaurant-quality texture at home.
Can I use a different cut of pork for this recipe?
This recipe works best with pork belly because of its high fat content, which renders beautifully for crispy skin. If you're using pork shoulder or loin, you'll need to adjust cooking times and temperatures—these cuts have less fat and require different techniques to achieve the same texture.
What if my oven doesn't go up to 425°F for the final crisp?
No problem! Increase to the highest temperature your oven can handle (usually 400°F or 450°F) and adjust the time accordingly. For 400°F, extend to 30 minutes instead of 20-25. Monitor closely—you want golden brown, not burnt.
How do I store leftovers to keep the skin crispy?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. To reheat, place on a baking sheet at 375°F for 10-15 minutes until the skin crisps again. Avoid microwaving—it makes the skin soggy!
What's the best way to slice pork belly for serving?
Slice at a 45-degree angle into ½-inch thick pieces, cutting through both skin and meat. This creates beautiful presentation while keeping the crispy skin intact. For easier serving, slice against the grain for maximum tenderness.