Rich, crispy-skinned pork belly — decadent sliced on its own, in bao, or cubed into burnt ends. The dry skin is the secret to crackling.
Ingredients
- 2 lb pork belly, skin on
- 1 tbsp salt
- 1 tsp Smokehouse rub
- Oil
Instructions
- Score the skin in a crosshatch, pat very dry, and salt the skin generously. For best crackling, leave uncovered in the fridge a few hours (or overnight).
- Rub the meat side with the Smokehouse rub and a little oil.
- Roast at 450°F for 30 minutes to blister the skin, then drop to 300°F and roast 1–1.5 hours until tender.
- Rest 15 minutes, then slice.
Make-Ahead & Storage
Freeze cooked up to 3 months; reheat in a hot oven. The crackling won't stay crisp through freezing, but a quick blast under the broiler helps.
Notes
Drying the skin is everything — moisture is the enemy of crackling. Cube the cooked belly and glaze it to make pork belly burnt ends.