Recipe information:


Crispy Pork Belly


  • Whole Pork Belly(1/2 lb)
  • Smoked Paprika(1/2 tsp)
  • Kosher Salt and Ground Black Pepper
  • Olive Oil(1 tbsp)


  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.