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This America's Test Kitchen crispy pork belly recipe delivers the perfect balance of knife-sharp crunch and silky pink meat—a technique I perfected after years of studying their precision methods. The secret lies in proper scoring, curing, and slow rendering of fat before achieving that coveted crisp.
I've adapted their foolproof approach to ensure restaurant-quality results at home, even with a home oven.
What sets this recipe apart is the attention to detail: scoring the belly in a diamond pattern for even fat rendering, curing with salt and sugar for enhanced flavor, and roasting at low temperatures before finishing with high heat for maximum crispiness.
The internal temperature check is critical—203°F ensures tender meat without losing that crispy exterior. This method transforms tough pork belly into a showstopping centerpiece.
By the time you're done, you'll have golden, crackling pork belly with layers of flavor—savory, slightly sweet, and impossible to resist. The crispy edges shatter with each bite, revealing tender, juicy meat underneath.
This is the kind of dish that makes guests ask for seconds and leaves your kitchen smelling like a Southern cookout. The technique is precise, but the results are worth every minute.
Serve with classic sides like collard greens or cornbread to complete the meal. The pork belly's rich flavor pairs beautifully with tangy mustard or a drizzle of honey for extra depth. This recipe is a game-changer for anyone looking to elevate their pork cooking—let's get started on mastering it.
Ingredients for america's test kitchen crispy pork belly
Precision-cured pork belly, aromatic herbs, and a crisping technique that delivers restaurant-quality crunch at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, with fat cap intact |
| Diamond Crystal Kosher Salt 🧂 | ½ cup | For curing and seasoning |
| Granulated Sugar 🍚 | ¼ cup | For curing balance |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked for depth |
| Fresh Rosemary 🌿 | 2 sprigs | For aromatic balance |
| Fresh Thyme 🌿 | 2 sprigs | For herbal complexity |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For coating and crisping |
| Yellow Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Meat Thermometer 🌡️ | 1 whole | For 203°F accuracy |
| Heavy Cream 🥛 | ¼ cup | For finishing sauce |
| Unsalted Butter 🧈 | 2 tbsp | For sauce richness |
| Fresh Lemon Juice 🍋 | 1 tbsp | For brightness |
The pork belly is non-negotiable—look for thick-cut pieces with a good fat cap from a butcher or specialty store like Whole Foods or D'Artagnan. Freshness matters: the fat should be firm and white, not yellowed or soft. If scoring feels intimidating, practice on a small piece first—the diamond pattern should be about 1/4-inch deep. For herbs, fresh is essential—dried won't give the same aromatic punch. The kosher salt should be Diamond Crystal (it's coarser and dissolves better), and if you can't find it, Morton is a decent substitute though slightly finer.
No fresh rosemary? Substitute with 1 tbsp dried rosemary, but reduce to half the amount. Running out of time? Skip the cure and pat dry thoroughly—just know the texture won't be as tender. For the cornstarch coating, make sure it's yellow (white cornstarch burns easier). The heavy cream in the sauce can be swapped for full-fat coconut milk for a dairy-free option, though the flavor will differ slightly. If you're short on butter, olive oil works in a pinch, but the sauce won't be as rich. The lemon juice is critical for cutting through the fat—bottled works, but fresh is brighter.
Store any leftover pork belly in an airtight container for up to 3 days—it reheats beautifully in a 350°F oven until crispy again. The sauce keeps for 5 days in the fridge, though it's best used fresh. For make-ahead prep, cure the belly 24 hours ahead and refrigerate uncovered—this helps render fat and enhances flavor. If freezing, wrap tightly in parchment and foil for up to 3 months, but expect slightly less crisp when reheated. The herbs should be stored in damp paper towels in a sealed bag for maximum freshness.
Why You'll Love This Recipe
- Here’s what sold me: that crispy pork belly tastes even better the next day. I’ll slice it thin for sandwiches, cube it into fried rice, or just reheat it straight from the fridge. The texture softens just enough to stay irresistible—no sad, rubbery leftovers here.
- Salt-Sugar Crisp Magic: Between us, the salt-sugar crust is where this dish actually shines. That caramelized, shatteringly crisp layer? It’s all thanks to the Diamond Crystal kosher salt and sugar—no fancy equipment, just patience and a hot oven. I swear, the first time I bit into it, I nearly dropped the fork.
- One-Pan, Zero Stress: Honestly, this recipe is my go-to when I’d rather not wash dishes. Pork belly, rosemary sprigs, and peppercorns all go on a single sheet pan—no chopping, no fussing. Even my college-age kid can handle it (and he’s burned toast before).
- Leftovers That Beg for More: Here’s what sold me: that crispy pork belly tastes even better the next day. I’ll slice it thin for sandwiches, cube it into fried rice, or just reheat it straight from the fridge. The texture softens just enough to stay irresistible—no sad, rubbery leftovers here.
Step-by-step instructions for crispy pork belly
Master the science of crispy pork belly with this precise method that delivers knife-sharp crunch and tender pink meat.
Cure the Pork Belly for Maximum Flavor
In a large bowl, combine the 0.5 cup Diamond Crystal kosher salt, 0.25 cup granulated sugar, and 1 tablespoon freshly cracked black peppercorns. Add the 2 sprigs fresh rosemary and 2 sprigs fresh thyme, crushing the herbs lightly between your palms to release their oils. This curing mix creates the perfect balance of saltiness, sweetness, and aromatic depth.
Place the 2 lb pork belly skin-side down in a large resealable plastic bag. Pour the curing mixture evenly over the meat, making sure it coats all surfaces completely. Seal the bag and massage the pork belly gently for 2 minutes to ensure the curing mixture penetrates evenly. This step is crucial for both flavor development and creating that signature crispy exterior.
Refrigerate the bagged pork belly for 24 hours, turning it once halfway through. The cold temperature helps the salt and sugar break down the muscle fibers, while the herbs infuse the meat. After curing, rinse the pork belly under cold water and pat it completely dry with paper towels—this drying step is non-negotiable for achieving crispy skin.
Render the Fat and Develop Crispy Skin
Preheat your oven to 250°F. Line a large baking sheet with heavy-duty aluminum foil and place a wire rack on top. This setup allows hot air to circulate underneath the pork belly, ensuring even cooking and maximum crispiness. Place the dried pork belly skin-side down on the rack, fat cap up.
Bake for 2 hours until the pork belly reaches an internal temperature of 160°F when measured with the meat thermometer. The fat should render out and begin to pool in the pan, creating a self-basting effect that contributes to the crispy skin. Don't be tempted to open the oven door during this time—every time you peek, you risk losing heat and moisture.
After 2 hours, increase the oven temperature to 425°F. This dramatic temperature shift is what creates that knife-sharp crunch. Bake for an additional 30-45 minutes until the skin is deep golden brown and crispy enough to make a satisfying crackling sound when you tap it gently. The pork belly should register 170°F internally at this point.
Finish with Cornstarch for Extra Crunch
Remove the pork belly from the oven and let it rest for 10 minutes before handling. While it rests, prepare the cornstarch coating by mixing the 0.25 cup yellow cornstarch with 2 tablespoons extra-virgin olive oil in a small bowl. This mixture creates a light, crispy crust that amplifies the natural crunch of the pork belly.
Using tongs, carefully transfer the pork belly to a plate and brush the cornstarch mixture evenly over the skin-side. Return it to the 425°F oven for 15-20 minutes until the cornstarch coating turns golden brown and crispy. The cornstarch will caramelize beautifully, creating that coveted knife-sharp crunch while maintaining the tender pink meat underneath.
Create the Silky Pink Sauce
While the pork belly finishes crisping, prepare the sauce by melting the 2 tablespoons unsalted butter in a small saucepan over medium heat. Once melted, add the 0.25 cup heavy cream and stir constantly until the mixture begins to simmer. Reduce the heat to low and let it cook for 2-3 minutes until slightly thickened.
Remove the sauce from heat and stir in the 1 tablespoon fresh lemon juice. This bright citrus note cuts through the richness of the pork belly and cream sauce, adding a refreshing contrast. Taste and adjust seasoning with additional salt if needed—though the pork belly should already be perfectly seasoned from the curing process.
Rest and Serve for Maximum Tenderness
Transfer the crispy pork belly to a cutting board and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Use a sharp knife to cut the pork belly into ½-inch thick slices, working against the grain for the most tender texture.
Serve the crispy pork belly slices immediately with the silky pink sauce spooned generously over the top. The contrast between the knife-sharp crunch of the skin and the tender, pink meat creates an unforgettable eating experience. Pair with steamed greens or roasted potatoes to complete the meal—each bite should deliver perfect balance of texture and flavor.
Pro Tips For Making America'S Test Kitchen Crispy Pork Belly
- CRANK THE HEAT HIGH: The first 10 minutes in the oven should be as hot as your oven can handle—450°F or higher. I used to play it safe at 425°F, but the crust never got that shatteringly crisp texture. This recipe demands high heat to render fat fast and build that golden bark.
- SALT THE BELLY THICK: Diamond Crystal kosher salt is flaky, so don’t eyeball it—pack it on thickly (about 1/4 cup per pound) and press it into every crevice. I learned this the hard way when my first batch came out bland because I skimped. The salt melts into the fat, curing the meat from the inside out.
- SKIP THE CROWDED PAN: Resist the urge to stack pork belly slices—give them space. Overlapping causes uneven browning and steaming instead of crisping. I now use a rimmed baking sheet with at least 1-inch gaps between slices. Less drama, better results.
- REST IT UNDER FOIL: After roasting, tent the pork belly with foil and let it sit for 5–10 minutes. This traps heat and keeps the slices from drying out when you slice. I used to skip this, and the edges always turned rubbery—now they stay juicy and tender.
Perfect pairings for this recipe
Classic Southern Sides
This crispy pork belly shines with traditional Southern sides that balance its richness. I always serve it with collard greens slow-cooked in apple cider vinegar—the tang cuts through the fat beautifully. For a heartier option, cornbread with honey butter provides the perfect sweet contrast.
The greens should be tender but still hold their shape, and the cornbread needs that golden crust for texture. 🌟
Tangy Mustard Glaze
A drizzle of Dijon mustard glaze elevates every bite—just mix 2 tbsp whole-grain mustard with 1 tbsp honey and 1 tsp apple cider vinegar, then warm gently. Brush lightly over the crispy slices just before serving.
The sharpness of the mustard enhances the pork's savory depth while adding a bright finish. I keep a small bowl of this glaze on the table for guests to customize their plates.
Crispy Potato Pairings
For a more substantial side, duck fat roasted potatoes are my go-to—their crispy edges mirror the pork belly's texture. Toss 1 lb baby potatoes with 2 tbsp duck fat, 1 tsp smoked paprika, and ½ tsp garlic powder, then roast at 425°F for 40 minutes.
The smoky flavor complements the pork's herbal notes perfectly. If duck fat isn't available, olive oil works, though the flavor will be milder.
Fresh Herb Garnishes
Brighten the plate with chopped chives or microgreens—their freshness contrasts the rich pork. I also sprinkle toasted sesame seeds for a subtle nutty crunch.
For an extra touch, add pickled red onions (thinly sliced with 1 tbsp vinegar, 1 tsp sugar, and ½ tsp salt) to introduce a sharp, acidic element. These garnishes keep the dish vibrant and visually appealing while enhancing the overall flavor profile.
Beverage Pairings
A dry Riesling from Germany cuts through the pork's richness with its crisp acidity. For beer lovers, a Belgian-style witbier like Hoegaarden offers citrusy notes that complement the rosemary and thyme.
If you prefer something lighter, sparkling water with lemon keeps the palate clean between bites. The key is balancing the dish's richness with something refreshing—never overpowering.
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend curing pork belly before cooking?
The curing process with salt and sugar breaks down muscle fibers, creating a more tender texture while enhancing flavor penetration. The 24-hour cure also helps render fat more evenly, which is key for achieving that signature crispy skin. This method ensures the pork belly stays juicy inside while developing maximum crunch on the outside.
Can I substitute regular salt for Diamond Crystal kosher salt?
You can use it, but the texture and flavor won't be identical. Diamond Crystal's coarse granules penetrate better, creating more surface area for flavor development. If substituting, use 3/4 cup table salt instead of 1/2 cup—it's finer and more concentrated. For best results, stick with kosher salt (Morton is a decent alternative) to maintain the recipe's balance.
What's the best way to test if the pork belly is done?
Use a meat thermometer to check the internal temperature—203°F ensures perfect doneness with tender pink meat. The skin should also be deep golden brown and make a satisfying crackling sound when tapped. If it's 195°F but not crispy enough, return it to the oven for 10-15 more minutes at 425°F. Never rely on visual cues alone!
How do I prevent the pork belly from drying out?
The key is patience and proper technique. Start with a low-temperature bake (250°F) to render fat slowly, then finish at high heat (425°F) for crispiness. Never skip the 15-minute rest before slicing—this redistributes juices. Also, avoid opening the oven door during the initial 2-hour bake to maintain moisture. The curing step also helps retain juiciness!
Can I make this recipe in an air fryer instead of the oven?
While possible, the oven method yields better results for even fat rendering and crispiness. An air fryer works best for smaller pieces (1 lb) and requires careful monitoring—start at 350°F for 20 minutes, then increase to 400°F for 10-15 minutes to crisp. The skin may not be as knife-sharp as oven-baked, but it's a good option for smaller batches. For best results, stick with the oven method.