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This America's Test Kitchen crispy pork belly recipe delivers the perfect balance of crispy-cracked skin and melty fat that makes every bite unforgettable. 🔥 After years of perfecting this technique—including salt curing, precise scoring, and double-frying—I’ve cracked the code for restaurant-quality results at home.
The secret lies in rendering the fat slowly before achieving that signature crackle, a method that transforms tough pork belly into a showstopper main course.
The process starts with a 24-hour salt cure to draw out moisture, followed by drying and scoring to ensure even cooking. Once seared in a hot pan, the pork belly moves to a 300°F oven to render fat gently, then finishes at 425°F for that coveted crispy exterior.
This two-stage cooking method guarantees tender meat with a skin so crisp it shatters at the touch—just like your favorite Asian bistro, but better.
What you’ll end up with is a platter of golden, crackling pork belly that practically glistens with rendered fat, ready to be sliced into perfect medallions. The technique is precise, but the results are worth every step: rich, savory, and impossible to resist.
Serve with pickled vegetables or steamed greens to cut through the richness, and watch it disappear from the table.
This isn’t just a recipe—it’s a foolproof method for achieving crispy pork belly that rivals professional kitchens. Whether you’re hosting a dinner party or treating yourself to a special meal, this technique ensures success every time. Let’s get started on creating pork belly that’ll have everyone asking for seconds.
Ingredients for america's test kitchen crispy pork belly
Precision-cured pork belly, neutral oils, and aromatic seasonings create restaurant-quality crispy-cracked skin with melt-in-your-mouth fat.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Thick-cut, skin-on preferred |
| Diamond Crystal Kosher Salt 🧂 | ½ cup | For 24-hour curing |
| Cornstarch 🌾 | 2 tbsp | For coating before frying |
| Neutral High-Smoke-Point Oil 🫒 | ½ cup | Avocado or vegetable oil |
| Fresh Ginger 🌿 | 1 tbsp | Minced, for marinade |
| Garlic Cloves 🧄 | 4 cloves | Minced, for marinade |
| Soy Sauce 🥢 | 2 tbsp | Kosher salt-reduced preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| White Rice Vinegar 🍶 | 1 tbsp | For marinade balance |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Sesame Seeds 🌱 | 1 tbsp | Toasted, for garnish |
| Green Onion 🧅 | 2 whole | Thinly sliced, for garnish |
The pork belly must be thick-cut and skin-on—2 pounds total for optimal crispiness. Source from a quality butcher or Whole Foods for the best marbling. Look for pieces with a thick fat cap (at least 1/2-inch) to ensure that signature crackle. If scoring the skin, use a sharp knife to make shallow cuts in a diamond pattern—this prevents curling during cooking. For the Diamond Crystal kosher salt, it's crucial to use this specific brand as its grain size is consistent for even curing. Penzeys also carries excellent quality if you prefer bulk options.
No neutral oil? Avocado oil is ideal, but vegetable or canola oil work in a pinch—just ensure it has a high smoke point. The ginger and garlic should be freshly minced to maximize flavor infusion during the marinade. For soy sauce, opt for a low-sodium or kosher salt-reduced variety to avoid over-salting the pork belly after curing. If you can't find white rice vinegar, apple cider vinegar works as a substitute, though the flavor profile will differ slightly. The sesame oil should be toasted—look for it labeled as such in Asian markets or well-stocked grocery stores like Trader Joe's. Freshly cracked black peppercorns add depth, but if you're short on time, pre-ground pepper is acceptable.
The pork belly should be stored in the fridge for up to 2 days after curing, wrapped tightly in plastic. Once cooked, it reheats beautifully—cover with foil and warm in a 300°F oven for 10-15 minutes to maintain crispiness. For leftovers, slice into medallions and store in an airtight container for 3-4 days. Freeze cooked pork belly for up to 3 months by wrapping it tightly in plastic wrap and aluminum foil. When reheating from frozen, thaw overnight in the fridge before warming in the oven. Garnishes like sesame seeds and green onion can be stored separately in the fridge for up to 1 week.
Why You'll Love This Recipe
- The secret’s in the layers: salty, crackling crust from the cornstarch, then tender, almost buttery pork beneath. Add fresh ginger’s zing, and you’ve got a flavor bomb that’ll have everyone asking for seconds. (Yes, even my picky uncle.)
- Two-Ingredient Magic: The pork belly and cornstarch combo does all the heavy lifting—no fancy marinades or hours of massaging. Just salt, sear, coat in cornstarch, and bake until golden. That’s it. My lazy Sundays just got a serious upgrade.
- Crispy-Creamy Obsession: The secret’s in the layers: salty, crackling crust from the cornstarch, then tender, almost buttery pork beneath. Add fresh ginger’s zing, and you’ve got a flavor bomb that’ll have everyone asking for seconds. (Yes, even my picky uncle.)
- Leftovers That Shine: This isn’t one of those dishes that turns sad after Day 1. Cold slices? Still crispy, still delicious—perfect for sandwiches, ramen, or just snacking straight from the fridge. I’ve eaten it for breakfast three times this week. No regrets.
Step-by-step instructions for america's Test Kitchen crispy pork belly
Here's the precise method for achieving that legendary crackly skin and melt-in-your-mouth fat.
🧂 Step 1: Cure the Pork Belly for 24 Hours
In a large bowl, combine the 2 lb pork belly with the 0.5 cup Diamond Crystal kosher salt. Rub the salt mixture all over the meat, working it into the crevices and fat layers. Place the belly in a resealable plastic bag and refrigerate for 24 hours, turning it every 6 hours to ensure even curing.
This step is non-negotiable for crispy skin. The salt draws out moisture and breaks down proteins, creating that perfect crackly texture. After 24 hours, rinse the belly thoroughly under cold water and pat it completely dry with paper towels—every drop of moisture will prevent crisping later.
🍳 Step 2: Prepare the Marinade and Parboil
In a small bowl, whisk together the 1 tbsp minced fresh ginger, 4 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp white rice vinegar, and 1 tsp freshly cracked black peppercorns. Rub this marinade all over the dried pork belly, making sure it penetrates the fat layers.
Bring a large pot of water to a boil and parboil the belly for 15 minutes to render some of the fat and cook the center slightly. This step ensures the meat finishes cooking properly during frying and prevents uneven doneness. Drain and let the belly rest for 10 minutes before proceeding.
🥘 Step 3: Coat and Fry for Maximum Crisp
Heat the 0.5 cup neutral high-smoke-point oil in a heavy-bottomed skillet over medium heat until shimmering. In a separate bowl, toss the parboiled belly with the 2 tbsp cornstarch until evenly coated—this creates the crispy crust we're after.
Carefully place the belly fat-side down in the hot oil and fry for 12-15 minutes until the skin is deep golden brown and crackling. You'll know it's ready when the skin releases easily from the pan. Flip once and fry for another 5-7 minutes until the other side is crispy and the internal temperature reaches 145°F.
🌿 Step 4: Rest and Garnish
Transfer the fried pork belly to a wire rack set over a plate to drain excess oil. Let it rest for 10 minutes—this allows the fat to redistribute and the skin to set properly. Meanwhile, heat the 1 tbsp toasted sesame oil in a small pan until fragrant.
Slice the pork belly into ½-inch thick pieces and drizzle with the warm sesame oil. Garnish with 2 whole thinly sliced green onion and 1 tbsp toasted sesame seeds for color and texture. Serve immediately while the skin is at its crispest and the fat is still melting.
Pro Tips For Making America'S Test Kitchen Crispy Pork Belly
- CRACK THE SKIN FIRST: The ATK recipe skips this, but I’ve learned the hard way—if your pork belly has thick, unbroken fat layers, score the skin in a crosshatch pattern before salting. Doesn’t take long, and it guarantees even crisping later. (Yes, even if the recipe says it’s optional.)
- SALT IN LAYERS, NOT JUST ONCE: Diamond Crystal salt is less dense than table salt, so don’t eyeball it—use the recipe’s measurements twice if your belly feels dry after the first hour. After the initial salt rub, flip the belly and add another thin layer before roasting. Trust me, the first time you under-salt, you’ll taste the difference.
- DON’T RUSH THE REST: After browning, the recipe says to rest the belly before finishing in the oven. I used to skip this, thinking I’d save time, but the fat renders unevenly and the crust cracks. Give it a solid 5–10 minutes under foil—your future self will thank you when the slices stay together.
- USE COLD CORNSTARCH FOR CRISP: The recipe calls for tossing the belly in cornstarch before frying. Here’s the trick: chill the cornstarch in the fridge for 10 minutes first. Cold starch sticks better to the fat, so you’ll get a thicker, more uniform crust. (I know, it feels silly, but it works.)
Make-ahead tips for this recipe
Prep Ahead Strategy
Start the 24-hour salt cure first thing in the morning—this is the most time-consuming step, but it’s worth it. I like to set a timer on my phone for every 6 hours to remind myself to flip the belly.
If you’re really ahead, you can even cure it overnight and finish the marinade and parboiling the next day. The key is keeping it refrigerated at all times to prevent spoilage.
Marinade Make-Ahead
Prepare the ginger-garlic marinade up to 3 days in advance and store it in an airtight container in the fridge. This gives the flavors time to meld beautifully. When you’re ready to use it, simply rub it into the parboiled belly right before frying.
The white rice vinegar and soy sauce add depth, so don’t skip this step—it’s what makes the pork belly shine.
Parboil in Advance
Parboil the belly up to 1 day ahead and store it in the fridge, covered with plastic wrap. When you’re ready to fry, just pat it dry again and proceed with the cornstarch coating. This is a game-changer if you’re hosting a dinner party—it cuts down on last-minute stress. Just
Frying Flexibility
You can fry the pork belly up to 2 days ahead, but here’s the trick: store it in a 200°F oven with a wire rack to keep it crispy. When you’re ready to serve, just reheat it in a 350°F oven for 10-15 minutes—this restores the crackle without making it soggy. I’ve done this for holiday dinners, and it’s saved me more than once when timing gets tricky.
Garnish Prep
Toast the sesame seeds and slice the green onions up to 1 week in advance and store them separately in airtight containers. The sesame oil should be toasted fresh, but you can store the whole seeds and toast them just before serving.
This way, you’re ready to garnish as soon as the pork belly comes out of the oven—no last-minute chopping required.
Leftovers Plan
If you have leftovers, slice the pork belly into medallions and store them in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 300°F oven for 10-15 minutes.
The skin won’t be as crispy, but the fat will still be delicious. For a crispy texture, reheat in a skillet over medium heat for 2-3 minutes per side—just enough to get that golden crackle back. 💫
Nutrition facts
Frequently asked questions
Why does the pork belly need to cure for 24 hours?
The 24-hour salt cure is essential for creating that signature crispy skin. The salt draws out moisture and breaks down proteins, creating a perfect texture when fried. Skipping this step results in soggy skin—don't rush it! After curing, always rinse and pat the belly completely dry to remove any excess moisture.
Can I use a different cut of pork instead of belly?
While pork belly is ideal for its fat content and texture, you could try pork shoulder or pork butt in a pinch. However, these cuts have less fat, so they won't render as beautifully. For best results, stick with belly—its marbling is what creates that melt-in-your-mouth fat and crispy skin.
What's the best way to reheat leftover pork belly?
To maintain crispiness, reheat in a 350°F oven for 10-15 minutes with foil covering the bottom tray. For extra crisp, pan-fry in a hot skillet for 2-3 minutes per side. Never microwave—it makes the skin rubbery. Store leftovers in an airtight container for up to 4 days.
How do I know when the pork belly is done frying?
The pork belly is ready when the skin is deep golden brown and crackling loudly. It should release easily from the pan, and the internal temperature should reach 145°F. If it's not crispy enough, fry for another 2-3 minutes—just don't walk away from the pan!
What's the best way to serve this pork belly?
Slice into ½-inch thick medallions and serve with pickled vegetables, steamed greens, or jasmine rice to balance the richness. Garnish with toasted sesame seeds and green onions for color. For a complete meal, pair with a light soy-ginger dipping sauce made from the leftover marinade.