Monday, May 5, 2014


unbelievable crispy skin pork belly.
this is what pork belly dreams are made of...
i could've eaten the whole thing right then and there...YIKES !

the BEST crispy skin i have ever accomplished.  
maybe it was the technique...maybe because i didn't mess with it.  maybe it was just THIS piece of belly...all i did was season it up and throw it in the oven. i don't know what is was, but...

as you can slices very clean after refrigeration.

wrap cooled pork belly in parchment.  sometimes...MOST OF THE TIME,  i use a cut brown paper bag to wrap.  then place this in a storage container with the lid "ajar".
i have been able to keep the crisp for a few days.  you can sear it in a pan, or warm in a toaster oven.

this piece (above) was gently seared after refrigeration. 
use a very sharp knife or a box cutter works well.  
no need to roll it like this.  i just did it to get the salt in there and the photo of the cross hatch cut...
above is the way i prepare it for the oven...easy clean up using tinfoil, but not necessary.

sprinkle salt, chipotle, coriander on the meat side.
sprinkle salt and just a bit of the chipotle-coriander on the skin.  let it get inside the cuts, but brush it off of the top.
make a bed of onions, garlic and shallots under the belly (now i also put green apple slices)
total cooking time was about 3 to 4 1/2 hours
check on it after about 3 to 3 1/2 hours.  every pork belly is different!  poke it in the meaty it REALLY fork tender?  go ahead and leave it in for an extra 1/2 hour or so.  when it is truly fork tender take it out of the oven and let it rest for 20-30 minutes.  turn your oven to 480F with top element only to preheat while it is resting.  
NEW NOTE...12-9-14  sometimes i remove the belly and put it on a different pan.  that way the bed of onions wont burn.  the onions might need to go back in under close watch for a few minutes to caramelize.  they are delicious!
NOW...put the belly back in and sit there and watch it.  it should start to puff up like popcorn.  let it do its thing until all looks crispy.  careful not to let it burn.

i have done this now 5-7 more times and every time it comes out perfect.

NOTE...use a VERY sharp knife.  OR you can turn the crispy side down and slice through the meat first to get a good clean cut on the crispy skin.

i'm telling is melt-in-your-mouth meaty fatty goodness!

you could almost consider this a healthy taco...? or at least carb-free


Helga said...

OMG! I am SO getting hold of some pork belly to try this...thank you!

Riley Pawson said...

How tasty! my mouth is watering just by looking at the pictures

Jules and Ruby said...

hi Helga...and easy. go out and get yourself a slab O belly!

hạt điều rang muối vietnuts said...

look so delicious

Leonna Anne said...

Made this the other day with a dash of lime juice on the bed on onions and shallots. Perfection. Making our again tonight! Thanks for such an easy yet delicious recipe!

Jules and Ruby said...

hi Leonna...
great...isn't this a good one?...i have to have a pork belly at least once a month...i'm about due

plastikiniai langai said...

very nice info, i am glad to see :)

Unknown said...

So I've seen this many times on your Instagram and drooled over the photos! I just got a beautiful slab of pork belly and went right to your blog for the recipe, I so need this in my life! Thanks Jules!

Jules and Ruby said...

HI VICTORIA....sorry so late reply....
i hope your belly turned out fabulous and crunchy !!!
everybody needs a little fatty belly in their life...RIGHT!?

Anonymous said...

So I just wanted to let you know I basically tried this recipe last night. Switched it up in a few ways but essentially the same. I couldnt get the crackling to pop like yours. I'd say 75% of the skin popped. But hot darn was this thing delicious. The pork was just too good. Between two of us we were easily able to kill off an entire slab. We literally could not stop eatting it. First in taco form but then it just got to a point where all we wanted to do was eat the pork lol. Good job!

June, The Serial Hobbyist Girl said...

This looks amazing! Holy cow! Or pig. I need to buy some pork belly, stat.

Anonymous said...

What do you put in your taco except from the Pork Belly

Unknown said...

It sounds great and it looks so good. I will give it a try. Thanks for the recipe.

Anonymous said...

what size/wt pork belly did you use for this recipe?

darbas uzsienyje said...
This comment has been removed by a blog administrator.
DJwen said...

May I know the weight and thickness of the pork belly? Thanks!

Pork Belly Masseur said...

OMG! I underestimated the toughness of the skin and the box cutter method had me mashing the belly too much. In a McGuyver moment, I busted out the Dremel with the cutting tool attached and made short work of the scoring. For all of you other guys out there that like to cook, this makes it that much better.

themerrymakersisters said...

This looks amazing!

Ash said...

Just wanted to say thanks for this recipe, it worked a treat however i mistakedly put spices on the skin so the crackling went black (but still edible). Recipe is spot on.

Unknown said...

Hey Jules. Belly looks fantastic. Before I jump in and give it a go, have a question for you. 280 F seems a bit low. I want to confirm that the temp is 280 F for 3.5 hours. Thanks.

Unknown said...

Oh also, this looks like the rind was removed. Right? If yes, have you given it a go with rind on?

Anonymous said...

@JamesEvangelos 280F Thats not a wrong temp, just keep an eye out for it at the 2hr mark, check for colouring mainly. Your initial cook is to get the meat nice and juicy and fork tender, the colouring comes from the heat blast at the end. (The rind is ON, aka the skin. Thats why you need a super sharp knife or a razor blade to score it)

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Anonymous said...

does it matter what size/lb the pork belly is?

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Unknown said...

Hi Jules, I am really excited to try this recipe over Memorial Day weekend! Can I ask how big of a piece of pork did you use? Also, how many people would you say one slab would feed?


Anonymous said...

Hey looks delicious - what was the weight of the pork?? Thanks : )

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Unknown said...

I am trying this. But why do you mean just top part of oven when crisping the fat? My oven says bake or broil????

juless said...

hi Karen...sorry late reply. my oven has this option. I'm sure you could put it on a low broil, but keep a VERY close eye. don"t put it too close to the element, it might burn. hope that helps. :)

Unknown said...
This comment has been removed by a blog administrator.
Anonymous said...

OMG just came across this by mistake this morning, it looked so tempting I made it for dinner, and have got to say it it THE BEST crispy belly pork recipe ever ... Carol in Liverpool loves this :-)


your tightly spaced crosshatch pattern cut on your pork belly is beyond stunning! my choice has never been to make the cuts so closely spaced and now i see i am such a moron... i am soooo going to copy you from now on. thank you thank you thank you!

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Anonymous said...

I can't wait to try this! That skin looks amazing!!!

How far down do you cut the skin? Other crispy pork belly recipes suggest not cutting into the fat cause it makes the crispy skin soggy, but yours look like you cut deep?

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Anonymous said...

I know this is probably a dead article, but just wanted to say I tried this method and it turned out amazing for my first time. The rind didn’t puff up like the pictures so it did burn a bit on one end but I’ll know better for the next try and there will be a next try. Instead the skin just got lots of tiny bubbles. Every bite was crunchy and tender. We finished it off within 10mins, eating it off the cutting board.

I used a 2 lb slab of pork belly and just used whatever to season the meat and only salt for the skin. I only cooked it for 2-2.5 hrs. (It was a thin pork belly.) I also felt the broiler gave better results than the high heat oven to puff up the skin.


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This looks pretty great. It turned out pretty great.
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Suzan Baker said...

I would like to give it a try. But I dont think I can make it as good.
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Anonymous said...

Well done, looks tasty.

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