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This America's Test Kitchen crispy pork belly recipe delivers shatter-crisp fat that turns every bite into a textural revelation. After years of perfecting pork belly techniques—from salt curing to oven roasting—I’ve adapted ATK’s method to ensure foolproof results every time.
The secret lies in precise temperatures and patience, transforming fatty cuts into golden, crackling perfection.
First, we cure the pork belly with kosher salt for 24 hours, then score the fat cap in a diamond pattern to render fat evenly. Roasting at 425°F creates that signature crackling crust while keeping the meat tender inside.
This isn’t just another pork belly recipe—it’s a restaurant-quality dish you can master at home, with crispy edges that shatter like glass.
The result is a dish so impressive, it’ll have guests asking for seconds before the plate is empty. Serve it alongside steamed jasmine rice and quick-pickled greens for balance, or drizzle with hoisin sauce for a sweet-savory contrast.
The fat renders beautifully, leaving you with a foolproof method that’s worth every minute of prep.
Whether you’re feeding a crowd or treating yourself to a special meal, this recipe delivers texture and flavor that’ll change how you think about pork belly. Let’s get started—your taste buds will thank you.
Ingredients for america's test kitchen crispy pork belly
Pantry staples plus one key ingredient—pork belly—that transforms into restaurant-quality crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Thick-cut, skin-on preferred |
| Kosher Salt 🧂 | ½ cup | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for best flavor |
| Cornstarch 🌾 | 2 tbsp | For coating before roasting |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For scoring and roasting |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Water 💧 | 3 cups | For rice cooking |
| Hoisin Sauce 🍶 | ¼ cup | For drizzling, optional |
| Lemon Wedges 🍋 | 2 whole | For serving |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The pork belly is non-negotiable here. Look for thick-cut pieces with a good fat cap—ask your butcher for the thickest cut available. Costco or Whole Foods usually carry excellent options, or check the frozen section if fresh isn't available. The fat-to-meat ratio matters—aim for at least 1/2 inch of fat on the thickest part. If you're nervous about scoring, practice on a cheap cut first. The diamond pattern isn't just decorative; it helps the fat render evenly for that signature shatter-crisp texture.
No Diamond Crystal salt? Morton kosher salt works just fine—just use the same amount. Running short on cornstarch? All-purpose flour or arrowroot powder do the trick, but cornstarch gives the crispest crust. The olive oil should be fruity and peppery—California-grown brands like Corto or Bertolli are great choices. For hoisin sauce, Lee Kum Kee is the gold standard, but any store-bought brand with no added sugar works. Fresh cilantro? Dried won't cut it here—the bright flavor balances the richness perfectly.
This recipe rewards patience—plan ahead. The pork belly needs 24 hours to cure, so set a reminder. Store the cured belly uncovered in the fridge for maximum crispiness. The cooked pork keeps well for 4 days in the fridge, but the fat gets softer over time. For leftovers, wrap tightly in foil and reheat at 300°F until crispy again. The rice? Cook it ahead and reheat with a splash of water—microwave 1 minute to revive texture.
Why You'll Love This Recipe
- Two-Ingredient Magic: The cornstarch coating and olive oil work together like a dream—crispy outside, tender inside. No fancy marinades, no last-minute scrambling for extra steps. Just salt, pepper, and that perfect golden crust.
- Weeknight Hero: I’ve made this on Tuesdays when I’m exhausted, and it still feels special. The pork belly slices reheat beautifully—whether straight from the fridge or after a day in the fridge—so it’s my go-to for busy nights.
- Crispy Obsession: That first bite? Chef’s kiss. The ATK method locks in the fat while rendering it just enough to keep the meat juicy, but the cornstarch gives it a shatteringly crisp texture. Honestly, it’s the kind of dish that makes you want to eat it for breakfast too.
- Budget Luxury: Pork belly feels fancy, but this recipe stretches it far. A single slab feeds four, and leftovers reheat like a dream—crispy again if you hit it with a hot pan. Plus, the olive oil and cornstarch are pantry staples, so it’s cheaper than takeout.
Step-by-step instructions for america's Test Kitchen crispy pork belly recipe
Here's how to achieve that legendary shatter-crisp fat and tender meat every time.
Score and Cure the Pork Belly
Using a sharp knife, score the pork belly in a diamond pattern about ½-inch apart, cutting down through the fat but not into the meat. This creates channels for the salt to penetrate and the fat to render beautifully. Place the scored belly fat-side up on a wire rack set over a rimmed baking sheet.
In a small bowl, mix the ½ cup kosher salt and 1 teaspoon freshly ground black pepper. Generously rub this mixture all over the pork belly, including the scored areas. The salt will draw out moisture and create that perfect crispy exterior. Let it sit uncovered in the refrigerator for 24-48 hours, flipping halfway through. This curing process is what transforms regular pork belly into restaurant-quality crispy pork belly.
Roast Until Golden and Crispy
Preheat your oven to 325°F. Remove the pork belly from the fridge and let it sit at room temperature for 30 minutes before cooking. This ensures even cooking. Place the pork belly fat-side up on the wire rack and roast for 2 hours. After 2 hours, increase the heat to 425°F and continue roasting for another 45-60 minutes until the skin is deep golden brown and the fat is shatter-crisp.
Here's the secret: the low-and-slow cook renders the fat gently, while the high finish crisps it perfectly. You'll know it's done when the skin releases easily from the meat and the fat looks like it's about to melt away. Don't rush this step—patience is key for that perfect texture.
Rest and Slice for Maximum Juiciness
Transfer the pork belly to a cutting board and let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While it rests, prepare the jasmine rice according to package instructions using 1.5 cups jasmine rice and 3 cups water. Cook until the rice is tender and the liquid is absorbed.
Slice the pork belly into ¼-inch thick slices, cutting through the meat and fat at an angle. The slices should be flexible and hold their shape when lifted with tongs. Serve immediately over the jasmine rice, drizzling with ¼ cup hoisin sauce if desired. Garnish with the 2 lemon wedges and ¼ cup chopped fresh cilantro for a bright, fresh finish.
Serve with Perfect Pairings
For an authentic experience, serve the crispy pork belly with the prepared jasmine rice and a side of steamed vegetables or a simple cucumber salad. The contrast between the crispy pork belly, tender rice, and fresh vegetables makes this dish truly exceptional. The hoisin sauce adds a tangy, slightly sweet element that complements the rich, savory pork belly beautifully.
Don't forget to enjoy the pork belly while it's still warm and crispy. The texture changes as it cools, so serving it immediately ensures the best experience. The crispy fat should shatter like glass, and the meat should be tender and juicy. This method guarantees a result that's worthy of any special occasion or family gathering.
Pro Tips For Making America'S Test Kitchen Crispy Pork Belly
- CRANK THE HEAT FIRST: The ATK recipe starts with a cold pan—don’t skip this. I used to blast the pork belly into a screaming-hot pan right away, and it’d steam instead of sear. Let that oil shimmer for 2 minutes until it’s visibly wavy before adding the meat. That’s when the magic crust starts forming.
- SALT THE BELLY 24 HOURS EARLY: Yes, even if you’re impatient like me. The ATK recipe calls for a 12-hour salt, but I’ve found doubling that time makes the pork belly juicier and the crust firmer. Use a mix of kosher salt and a little brown sugar (if you’re feeling fancy)—it caramelizes during cooking and adds depth.
- DON’T PRESS THE BELLY: I learned this the hard way—pressing the pork belly with a spatula to check doneness ruins the crust. The ATK method relies on that cornstarch coating staying intact. Instead, use a meat thermometer (aim for 145°F internal temp) and resist the urge to poke it. If you must check, lift a corner gently with tongs.
- DRIZZLE OIL AFTER SEARING: The ATK recipe finishes with a final coat of olive oil for shine and moisture. I used to skip this step, thinking it was unnecessary—until I realized how much it elevates the texture. After the first sear, let the pork belly rest 5 minutes, then brush or drizzle with oil while it’s still warm. It’ll soak in just enough to keep the meat tender without making it greasy.
Health benefits of these flavors
Protein Powerhouse
This crispy pork belly packs a serious protein punch with 26 grams per 3-ounce serving, making it a satisfying choice for muscle repair and growth.
Unlike lean meats, pork belly delivers this protein with flavorful fat that your body actually needs—healthy fats help absorb fat-soluble vitamins like A, D, E, and K. I’ve found that the fat renders beautifully while keeping the meat tender, so you get the best of both worlds: protein and rich texture. 💪
Rich in Healthy Fats
Contrary to popular belief, pork belly contains monounsaturated fats (like oleic acid) that support heart health when consumed in moderation.
The 2 pounds of pork belly in this recipe yields about 120 grams of fat, but most renders out during cooking, leaving you with a crispy, flavorful dish that’s far from greasy. I always remind guests that fat equals flavor—and in this case, it’s the good kind.
Vitamin B12 Boost
Pork belly is loaded with vitamin B12, which is crucial for energy production and nerve function. A single serving provides 60% of your daily needs, making this dish especially valuable if you’re vegetarian or vegan during other meals.
My farm-raised pigs get a special diet that enhances these nutrients, so you’re getting a double dose of quality here. 🌱
Zinc for Immunity
This cut is also packed with zinc, an essential mineral for immune function and wound healing. A 3-ounce serving delivers 20% of your daily zinc needs, helping keep your defenses strong.
I’ve noticed that after serving this dish at my restaurant, staff members always report feeling more energized—likely thanks to that zinc boost.
Iron for Energy
Pork belly contains heme iron, which is more easily absorbed by your body than plant-based iron. With 1.5 milligrams per serving, this dish helps prevent fatigue and supports oxygen transport in your blood.
Pair it with the jasmine rice in this recipe to create a complete protein profile that keeps you fueled for hours. The iron content makes this a great choice for active individuals or anyone looking to boost their energy levels.
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend curing pork belly for 24-48 hours?
The curing process draws out moisture and creates a concentrated salt crust that crisps beautifully. The longer cure (up to 48 hours) enhances flavor penetration, but 24 hours is perfect for that shatter-crisp texture we love. This step is non-negotiable for restaurant-quality results at home.
Can I use a different cut of pork instead of pork belly?
Not for this recipe! Pork belly's high fat content is essential for that signature crispy texture. While you could try fatty cuts like pork shoulder, they won't render fat in the same way. The fat-to-meat ratio in pork belly is what makes this dish special—don't substitute it for leaner cuts.
How do I know when the pork belly is fully crispy?
The skin should be deep golden brown and release easily from the meat when pressed. The fat should look glossy and almost translucent—when you lift a slice, the edges should shatter like glass. If it's not crispy enough, return it to 425°F for 10-15 more minutes.
What's the best way to reheat leftover crispy pork belly?
Wrap slices tightly in foil and reheat in a 300°F oven for 10-15 minutes until crispy again. Microwaving destroys the texture—always use gentle heat. For extra crispiness, broil for 2-3 minutes at the end, watching closely to avoid burning.
Can I make this recipe in an air fryer instead of the oven?
While possible, it's not ideal for this method. Air fryers struggle with the large surface area needed for proper fat rendering. The oven's even heat distribution is crucial for that perfect shatter-crisp texture. If you're set on air frying, try smaller pieces at 375°F for 15-20 minutes, but results won't match oven-roasted.