Crispy Pork Belly

This was my first time to cook a pork belly and it turned out so delicious! The prep is easy but it does take a few hours to cook, so plan accordingly. The end product is basically pork rinds on top of a juicy pork roast! 

Crispy Pork Belly

  • Servings: about 6 to 8
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2 lb pork belly

2 garlic bulbs, cut in half crosswise

10 sprigs of thyme

salt and pepper

avocado oil for browning

4 cups chicken broth


Heat oven to 350ºF. Score fat on top of pork belly. Season generously with salt and pepper and rub in creases.

Heat the oil over medium high heat in a skillet and brown the scored side of the pork belly for several minutes until golden.

Place garlic (cut side up) and thyme (on top of garlic) on the bottom of a roasting pan. Place pork belly on top with scored side up. Pour the 4 cups of chicken broth on the bottom of the pan around the other ingredients.

Bake for 2.5-3 hours until the top of the pork belly is evenly golden brown and crispy. Let rest for 10 minutes before slicing. You can squeeze out garlic into juices in the pan, stir together and scrape up any browned bits, and pour the juice over the pork before serving.

Note: If you want to sear and bake the pork belly in a cast iron skillet, you probably won’t need as much liquid at the beginning (maybe start with a cup or two). You can keep an eye on it and pour more liquid in the skillet as it evaporates so the bottom of the pan doesn’t dry out and burn.


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