Nut-Free Crispy Roasted Pork Belly
Indulge in the irresistible crunch and savory richness of Nut-Free Crispy Roasted Pork Belly, a show-stopping dish that perfects the art of crackling with simple yet powerful flavors. This nut-free recipe transforms skin-on pork belly into a crispy, golden masterpiece, thanks to a blend of coarse sea salt, garlic powder, dried thyme, and a touch of brown sugar for subtle caramelization. The preparation is straightforward and ensures the ultimate texture, with crosshatched scoring, meticulous seasoning, and a splash of white vinegar to achieve that signature blistered crust. Whether you’re hosting a dinner party or craving a comforting weekend meal, this oven-roasted pork belly, cooked to juicy perfection over two hours, delivers a delightful contrast between crunchy crackling and tender meat. Serve it fresh for peak crunch and watch as it becomes an unforgettable centerpiece at your table.
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Recipe Information
Ingredients
- 2 lb pork belly, skin-on
- 2 tbsp coarse sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp brown sugar
Instructions
Preheat your oven to 450°F (230°C).
Using a sharp knife, score the skin of the pork belly in a crosshatch pattern at approximately 1-inch intervals, being careful not to cut into the meat.
Pat the pork belly dry with paper towels to ensure a crispy skin.
Rub the skin thoroughly with 1 tablespoon of coarse sea salt and 1 tablespoon of olive oil, making sure the salt enters the slits.
In a small bowl, combine the remaining sea salt, black pepper, garlic powder, dried thyme, brown sugar, and olive oil to form a seasoning paste.
Rub the seasoning mix over the meat side of the pork belly, avoiding the skin side.
Place the pork belly on a wire rack over a baking sheet, skin side up, to allow air circulation underneath for better crisping.
Sprinkle the skin with white vinegar evenly. This helps to blister and form a crunchy crackling.
Roast the pork belly in the preheated oven for 20 minutes at 450°F (230°C), then reduce the temperature to 350°F (175°C) and continue to roast for another 90 minutes.
For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 10 minutes of cooking.
Remove the pork belly from the oven and let it rest for 10 minutes before carving.
Slice the pork belly using a sharp knife and serve immediately for the best crunch and flavor.
Nutrition Facts
Calories |
5006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.0 g | 653% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 12309 mg | 535% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.8 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
