Crispy Pork Belly Recipe

Score and dry

Pat the pork belly very dry with paper towels. Using a very sharp knife, score the skin in parallel lines about 1 cm apart, cutting just through the skin and barely into the fat (do not cut into the meat). Turn the belly 90° and score lightly to form a diamond pattern if desired.

Brine/dry-salt (optional but recommended)

If time allows, rub 1 tablespoon kosher salt evenly into the meat side (not the skin) and refrigerate uncovered on a rack over a tray for 4–12 hours to dry the skin and improve texture. If short on time, proceed to the next step.

Season and roast low

Preheat oven to 150°C (300°F). Brush the skin lightly with 1 tablespoon olive oil and season the meat and sides with the remaining 1 tablespoon kosher salt and 1 teaspoon black pepper (avoid rubbing salt into the skin if you used the dry-salt step). Place the pork belly skin-side up on a wire rack set inside a roasting tray. Roast for 2 to 2½ hours, until the meat is tender and a probe inserted into the thickest part reads about 70–75°C (160–167°F).

Crisp the skin

Increase oven temperature to 240–250°C (465–485°F) or switch to a high broil. Move the tray to the top rack about 20–25 cm from the element. Roast/broil for 10–15 minutes, watching constantly, until the skin puffs and becomes deep golden and crackling. If portions of the skin have not crisped, you can briefly hold them directly under the broiler, turning the tray as needed. Remove when crackling and very crisp.

Rest and slice

Transfer the pork belly to a cutting board and rest for 10 minutes. Using a sharp knife, slice into 2 cm thick pieces, ensuring each piece has a crisp skin top.

While the pork roasts, prepare the tomato mixture. In a bowl combine halved cherry tomatoes and diced plum tomatoes. Add the minced shallot and garlic.

Whisk together 3 tablespoons extra‑virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey (or sugar), 1 teaspoon sea salt and 1/2 teaspoon black pepper. Pour over the tomatoes and gently toss to combine. Taste and adjust seasoning. Let sit at room temperature for at least 15 minutes so tomatoes release some juices.

If you prefer a slightly cooked salsa, heat 1 teaspoon olive oil in a skillet over medium heat, add the tomato mixture and cook 2–3 minutes just to warm and slightly soften; otherwise serve raw for freshness.

Combine the chopped parsley, sliced chives, sliced mint, chiffonaded basil leaves, lemon zest, 1 tablespoon olive oil (for herbs) and 1/4 teaspoon sea salt in a small bowl. Toss gently to combine. The oil and salt will soften the herbs and bring out aroma — this is the soft-herb garnish that will balance the richness of the pork.

Reserve a small amount (about 1 tablespoon) of the herb mix to finish the plate and fold the rest into the tomato mixture just before serving to keep herbs bright.

Place warm pork belly slices on a serving platter or individual plates. Spoon a generous portion of the tomato and herb mixture alongside or over the pork, making sure some crackling remains exposed.

Scatter the reserved soft-herb leaves and microgreens over the top, finish with a squeeze of lemon juice from the wedges, and serve immediately so the crackling stays crisp. Offer extra lemon wedges at the table.