Crispy Pork Belly Recipe

Score and dry

Pat the pork belly very dry with paper towels. Using a sharp knife, score the skin in a crosshatch or parallel lines about 1/4 inch apart, cutting through the skin and fat but not into the meat. This helps render fat and crisp the skin.

Season

Rub the flesh side (underside) of the pork belly with 1 tablespoon kosher salt, the black pepper, smashed garlic cloves, and thyme sprigs. Rub the skin with the remaining 1 tablespoon kosher salt and the white vinegar; the vinegar helps dry and tighten the skin. Let rest uncovered in the refrigerator for at least 4 hours or preferably overnight to dry the skin (place on a rack over a tray).

Bring to room temperature

Remove the pork belly from the refrigerator 30–45 minutes before cooking to come closer to room temperature for even cooking. Discard garlic and thyme sprigs if they browned in the fridge.

Roast low then high

Preheat oven to 150°C (300°F). Place the pork belly skin-side up on a wire rack set inside a roasting pan. Roast for 90 minutes to render fat and cook the meat through. After 90 minutes, increase oven temperature to 230°C (450°F). Brush or lightly rub the skin with vegetable oil. Roast for an additional 20–30 minutes, watching closely, until the skin puffs and becomes deeply golden and crisp. If using a broiler/grill element, you can broil for 2–6 minutes at the end to blister the skin — watch carefully to avoid burning.

Rest and slice

Remove pork belly from oven and let rest 10–15 minutes on a cutting board to let juices redistribute. Using a sharp knife, cut into 1/2-inch thick slices or bite-sized pieces. Reserve any rendered fat for other uses if desired.

Grill pineapple

Preheat a grill pan or outdoor grill to medium-high heat. Brush pineapple rings lightly with olive oil. Grill pineapple 2–3 minutes per side until char marks appear and sugars caramelize. Remove and let cool slightly, then dice into 1/2-inch pieces.

Combine salsa ingredients

In a bowl, combine diced grilled pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro. Add lime juice, 1 tablespoon olive oil, salt, and pepper. Stir to combine and taste; adjust salt, heat, or lime as needed. Refrigerate briefly if not using immediately.

Blend mango

Place diced ripe mango, lime juice, honey (if using), and 1–2 tablespoons water in a blender or food processor. Puree until very smooth. Add additional water by the teaspoon if the purée is too thick; you want a spoonable sauce that can be drizzled.

Season and strain (optional)

Taste and add a pinch of salt to brighten flavors. For an ultra-smooth finish, press through a fine-mesh sieve to remove any fibrous bits. Keep chilled until plating.

Warm the sliced pork belly briefly in a hot skillet (skin-side up) for 1–2 minutes to re-crisp if needed and to heat through.

Spoon a pool or streak of mango purée onto each plate. Arrange slices of crispy pork belly over or beside the purée. Top or garnish pork with generous spoonfuls of grilled pineapple salsa.

Drizzle a little chili oil over the pork (optional) and finish with microgreens or cilantro sprigs and lime wedges on the side. Serve immediately.