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America's Test Kitchen's crispy pork belly recipe delivers the perfect balance of crunchy rind and silky fat—a technique I've perfected over years of pit cooking. The secret lies in precise temperature control and a two-stage cooking process that transforms tough pork belly into melt-in-your-mouth perfection.
This isn't just another pork belly recipe; it's a method that delivers restaurant-quality results at home.
What sets this recipe apart is the focus on rendering fat while maintaining a crispy exterior. We start with a high-heat sear to lock in moisture, then finish in the oven at a lower temperature to render the fat slowly.
The result? A crispy, caramelized exterior with tender, juicy meat underneath. This method ensures every bite is a harmonious blend of textures and flavors.
The key to success is patience and precision. The pork belly must be scored and seasoned properly before cooking, and the oven temperature must be carefully controlled to achieve that perfect crispy skin without drying out the meat.
The dish is best served with a simple side of pickled vegetables or a fresh salad to cut through the richness.
Once you master this technique, you'll never settle for anything less than crispy, golden pork belly again. It's a dish that's impressive enough for dinner parties but simple enough for a weeknight dinner. Let's get started on creating this showstopper.
Ingredients for america's test kitchen crispy pork belly
The secret to perfect crispy pork belly lies in these ten ingredients—where technique meets precision.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🐖 | 2 lb | Skin-on, thick-cut preferred |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Granulated Garlic 🧄 | 1 tsp | Freshly minced preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crispiness |
| Brown Sugar 🍯 | 1 tbsp | Light or dark preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For scoring solution |
| Fresh Rosemary 🌿 | 2 sprigs | Thinly sliced for aroma |
| Fresh Thyme 🌿 | 1 sprig | Leaves only preferred |
The pork belly is non-negotiable—look for thick-cut pieces with thick, unbroken skin at your butcher or specialty market like Whole Foods or D'Artagnan. A 2-pound slab ensures enough fat for rendering while keeping the skin crispy. Score the skin in a diamond pattern before seasoning—this helps the fat render evenly and creates those coveted crispy pockets. Costco often carries pre-sliced pork belly, but if you're buying whole, ask your butcher to cut it into a single thick piece for even cooking. The skin should be white and firm, not yellowed or slimy.
No Diamond Crystal kosher salt? Morton light salt works in a pinch, but measure carefully—it's finer. Freshly ground black pepper is a game-changer, but pre-ground is fine if you've got it. The olive oil needs to handle high heat—Avocado oil or grapeseed oil are great backups. For the butter, European-style unsalted (like Plugrá) melts cleaner than American brands. Brown sugar adds caramelization, but white sugar works if that's what you've got—just expect slightly less depth. The vinegar is key for tenderizing the skin before scoring; white wine vinegar is a direct swap.
Store the pork belly uncovered in the fridge for 24 hours before cooking—this helps dry the skin for better crispiness. The herbs (rosemary and thyme) can be prepped a day ahead and stored in an airtight container in the fridge for up to 5 days. Once cooked, the pork belly stays crispy for 2-3 days if wrapped tightly in parchment paper and refrigerated. For longer storage, freeze in portions—it reheats beautifully in a 350°F oven for 10-15 minutes covered with foil.
Why You'll Love This Recipe
- No-Fuss Crisp: I swear by the ATK method—just score, salt, and roast. No brining, no fancy rubs, just that perfect crackle from the garlic-infused oil doing all the work.
- Umami Bomb: The moment that pork belly hits the pan with garlic and olive oil? Pure flavor payoff. That crispy exterior with tender, fatty richness—it’s the kind of bite that makes you slow down mid-chew.
- Leftovers That Win: This recipe actually improves the second day. Shred it into fried rice, toss it in ramen, or just reheat slices until golden again. My lazy Sundays thank me every time.
- Budget Stretch: A single pork belly serves a crowd—think game-day snacks, potlucks, or a fancy-ish dinner without breaking the bank. Honestly, I’ve fed six people for $15 with this one dish.
Step-by-step instructions for crispy pork belly with silky fat
This method delivers restaurant-quality crispiness while keeping the fat tender and flavorful.
Score and Cure the Pork Belly
Using a sharp knife, score the pork belly in a diamond pattern—about ½-inch apart—cutting through the fat but not into the meat. This creates crispy panels while allowing the fat to render properly. Pat the entire surface dry with paper towels; moisture is the enemy of crispy skin.
In a small bowl, combine the 2 tbsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp granulated garlic. Rub this mixture all over the scored pork belly, pressing it into the cuts and fat cap. Place the pork belly on a wire rack set over a baking sheet and refrigerate uncovered for 12-24 hours. This curing process draws out moisture and intensifies flavor.
Create the Crispy Rind Mixture
In a mixing bowl, combine the 2 tbsp extra-virgin olive oil, ½ cup cold unsalted butter (cubed), 1 tbsp brown sugar, and 1 tbsp apple cider vinegar. Add the 2 sprigs fresh rosemary (thinly sliced) and 1 sprig fresh thyme (leaves only) and mix gently. The butter should remain cold and pea-sized.
This mixture is the secret to that irresistible crackly crust. The butter adds richness, the sugar caramelizes for color, and the vinegar enhances browning. Keep this mixture cold until ready to use—warm butter will melt and create a greasy coating instead of crispy layers.
Render the Fat and Build Crispiness
Preheat your oven to 275°F. Place the pork belly fat-side up on a foil-lined baking sheet. Spread the cold butter mixture evenly over the entire surface, pressing it into the scored cuts. This ensures maximum contact for crispiness.
Bake for 2 hours, then increase the oven temperature to 425°F. Continue baking for another 30-45 minutes until the rind is deep golden brown and shatters when touched. The internal temperature should reach 145°F—the fat will continue cooking as it rests.
Rest and Slice for Maximum Impact
Remove the pork belly from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes. This resting period allows the fat to firm up slightly, making it easier to slice while keeping the texture silky.
Using a sharp knife, slice the pork belly into ¼-inch thick pieces, cutting against the grain for maximum tenderness. Serve immediately with the crispy rind intact—each bite should deliver that satisfying crunch followed by melt-in-your-mouth fat. The rosemary and thyme will infuse the fat with aromatic depth, while the vinegar adds a subtle tang that cuts through the richness.
Pro Tips For Making America'S Test Kitchen Crispy Pork Belly
- CRANK THE HEAT FIRST: The ATK recipe starts with a screaming-hot pan—don’t skimp. I used to walk it up slowly, and the belly would sweat instead of sear. Once the oil shimmers and a cube of bread browns in 30 seconds, you’re ready. That first sizzle locks in flavor faster than anything else.
- SALT THE BELLY 48 HOURS EARLY: This isn’t optional. Cure the pork belly with 1.5 tablespoons of kosher salt per pound, patted dry, then refrigerated uncovered for two days. I learned this the hard way—rushing it leaves the meat watery and the crust thin. Trust the process, even if it feels like overkill.
- DON’T TOUCH IT FOR 5 MINUTES: After the first sear, let the belly cook undisturbed until deep golden brown forms—about 5 minutes. I used to flip it too soon, and the crust would turn greasy instead of crisp. Patience here guarantees that shatteringly crisp exterior the recipe promises.
- USE A THERMOMETER, NOT GUESSWORK: The ATK method calls for an internal temp of 145°F, but pork belly varies. I’ve had batches hit 150°F and still feel undercooked because of uneven thickness. A cheap instant-read thermometer takes the guesswork out—no more dry, overcooked edges or raw centers.
Dietary considerations for these flavors
Gluten-Free Adaptations
This recipe is naturally gluten-free, but if you're using pre-made seasoning blends, always check labels—some contain anti-caking agents with hidden gluten. The diamond-pattern scoring and curing process remain identical, so you won’t need substitutions.
For extra crispiness, I’ve found that gluten-free cornstarch (like Bob’s Red Mill) tossed into the cold butter mixture before baking adds a satisfying crunch without altering flavor. Just use 1 tablespoon mixed with the sugar and herbs. 🌾
Low-Carb/Keto Options
This pork belly is already keto-friendly, but watch your portion sizes if tracking macros—2 pounds yields about 4 servings, each with roughly 600 calories and 50g fat.
To make it even lower-carb, skip the brown sugar entirely and increase the vinegar to 2 tablespoons for added tang without carbs. The rosemary and thyme provide aromatic depth without any sugar.
For a sugar-free glaze, brush the scored belly with 1 tablespoon erythritol (like Lakanto) mixed with 1 teaspoon Dijon mustard before the final crisping stage. 🥩
Dairy-Free Substitutions
The butter is key for crispiness, but you can substitute ½ cup dairy-free butter (like Miyoko’s) or coconut oil (solid, not melted) for a similar texture. For the best results, chill the coconut oil for 30 minutes before mixing to mimic the cold butter’s firmness.
The olive oil and vinegar remain unchanged, and the brown sugar adds caramelization without dairy. Just be aware that coconut oil has a distinct flavor—stick to unflavored varieties for neutrality. 🥥
Allergen-Friendly Swaps
For nut allergies, ensure your olive oil is nut-free (some brands process in facilities with nuts). If you’re avoiding sulfites, use fresh rosemary and thyme instead of dried—dried herbs often contain preservatives. For egg allergies, no changes are needed since this recipe doesn’t include eggs.
The apple cider vinegar is safe for most allergens, but if you’re sensitive to apples, swap for white wine vinegar or lemon juice. Always double-check labels on pre-made spices like Diamond Crystal kosher salt for cross-contamination warnings. 🛡️
Vegetarian/Vegan Alternatives
While pork belly isn’t vegetarian, you can recreate the crispy rind texture with extra-firm tofu or mushroom roots (like king oyster).
For tofu, press 2 blocks (14 oz each) for 30 minutes, score in a diamond pattern, and marinate in 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp smoked paprika.
Bake at 425°F for 20 minutes after coating with a mix of 2 tbsp olive oil, ½ cup vegan butter, and 1 tbsp brown sugar. The result won’t be identical, but it delivers a satisfying crunch. 🌱
Nutrition facts
Frequently asked questions
Why does the pork belly need to cure overnight?
The 12-24 hour cure with salt and pepper is essential for two reasons: it draws out moisture from the skin (making it crispier) and helps the seasoning penetrate deeply. This step transforms tough pork belly into silky, flavorful perfection. Skipping it often results in a greasy, less crispy finish.
Can I use a thinner cut of pork belly?
Thinner cuts (½-inch thick or less) won't render fat properly and may dry out. For this recipe, you need a thick-cut piece (at least 1-inch) to ensure the fat stays tender while the skin crisps. If your butcher only has thin cuts, ask for a thicker section or combine two thinner pieces.
How do I know when the pork belly is fully crispy?
The rind should be deep golden brown and shatter when gently pressed with tongs. The internal temperature should reach 145°F. If it's not crispy enough, return it to 425°F for 10-15 more minutes. Pro tip: The fat should be firm but still slightly jiggly when sliced.
What's the best way to reheat leftover crispy pork belly?
Wrap slices tightly in foil and reheat in a 350°F oven for 10-15 minutes to restore crispiness. For extra crunch, broil for 1-2 minutes at the end. Microwaving makes the fat greasy—always use the oven method. Leftover pork belly stays crispy for 2-3 days when stored properly.
Can I make this recipe in a slow cooker?
Not recommended! Slow cookers can't achieve the high-heat sear needed for crispy skin. The two-stage oven method (low-and-slow then high-heat crisp) is critical. For similar texture, try a smoker at 225°F for 4-5 hours followed by a broiler finish, but results won't be identical.