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This America's Test Kitchen pork belly recipe delivers crispy, crackling skin and juicy pink hearts—the perfect marriage of science and tradition. After years of testing, I've refined the method to ensure every bite balances rich, fatty decadence with tender, melt-in-your-mouth pork.
The secret lies in precise temperature control and a two-stage cooking process that transforms tough belly into restaurant-quality perfection.
What sets this recipe apart is the combination of traditional braising techniques with modern precision. We start with a high-heat sear to render fat and create that coveted crackling crust, then finish with a low-and-slow oven roast that keeps the interior moist.
The scoring technique—cutting a diamond pattern—allows the fat to render evenly while maximizing crispiness. This isn't just pork belly; it's a foolproof method that delivers consistent results every time.
The final product is a slab of pork belly with skin so crisp it shatters like glass, while the interior remains tender and pink—a testament to proper cooking times and temperatures. The fat renders beautifully, creating a glossy finish that makes it irresistible.
Serve it sliced thin with applesauce, pickled vegetables, or as the centerpiece of your holiday table. This recipe proves you don't need a professional kitchen to achieve gourmet results.
For those who love pork but worry about dryness, this method eliminates that concern entirely. The slow cooking process ensures moisture retention, while the high-heat finish creates that coveted texture contrast.
Whether you're a seasoned pitmaster or a home cook looking to impress, this recipe delivers restaurant-quality pork belly with minimal effort. Let's get cooking!
Ingredients for america's test kitchen pork belly
Precision-crafted ingredients for restaurant-quality pork belly with science-backed crispy edges and juicy pink hearts.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly Slab 🐖 | 2 lb | Skin-on, center-cut preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for intensity |
| Cornstarch 🌾 | 1 tbsp | For crisping the skin |
| Unsalted Butter 🧈 | ½ cup | Melted, for basting |
| Fresh Thyme Leaves 🌿 | ¼ cup | Stems removed, chopped |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Wooden skewer for basting |
| Garlic Cloves 🧄 | 4 cloves | Smashed, for aromatics |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tenderizing the skin |
| Granulated Sugar 🍬 | 1 tsp | For caramelization |
| Vegetable Oil 🫒 | ¼ cup | High smoke point for searing |
| Water 💧 | ½ cup | For pan deglazing |
The pork belly slab is non-negotiable—center-cut delivers the best fat-to-meat ratio for even rendering. Butcher shops often carry pre-scored slabs, but if you must source it yourself, look for thick slices with a marbled fat cap at least 1/4-inch thick. The scoring technique (diamond pattern) is critical—use a sharp knife to cut 1/4-inch deep, ensuring fat pockets render without collapsing. For the best results, purchase from a trusted supplier like D'Artagnan or your local specialty butcher, as grocery store cuts may lack the necessary thickness. If you can't find center-cut, a thick-cut slab with uniform fat distribution works, though rendering times may vary.
Substitutions must preserve the fat-to-meat ratio—never replace pork belly with leaner cuts like tenderloin or shoulder. For the cornstarch, arrowroot powder is a 1:1 substitute, though it may yield slightly less crispness. The apple cider vinegar tenderizes the skin; if unavailable, substitute with lemon juice at the same ratio, though flavor will differ subtly. Fresh herbs are ideal, but dried thyme at one-third the amount works in a pinch. The granulated sugar caramelizes the skin—brown sugar can replace it, though it may impart a molasses note. For basting, duck fat adds luxurious richness, but unsalted butter remains the most accessible option.
Store uncooked pork belly vacuum-sealed or tightly wrapped in the coldest part of your fridge for up to 5 days, or freeze for 3 months. Once scored, keep it uncovered on a wire rack for 1 hour before roasting to dry the skin—this is non-negotiable for crispiness. Leftover cooked pork belly reheats beautifully: wrap slices in foil and warm in a 350°F oven for 10 minutes, or crisp again in a skillet over medium heat. Portion into single-serving bags for easy reheating, or freeze in 1-inch slices for quick appetizer servings. The rendered fat solidifies at room temperature—store it in a jar for future roasting projects.
Why You'll Love This Recipe
- Crispy Without Fuss: I swear by that cornstarch coating—just toss the pork belly in it after salting, and you get that perfect crackle without frying it to perfection. No deep-frying, no stress, just that addictive crunch every time.
- Butter-Basted Magic: That butter basting? Life-changing. The pork belly renders its own fat, but when you spoon melted butter over it in the last 10 minutes, the aroma alone makes my kitchen smell like a high-end bistro. (Yes, even on a Tuesday night.)
- Leftovers That Shine: Cold pork belly the next day? Still ridiculously good. I slice it thin for sandwiches, cube it into salads, or just eat it straight from the fridge with a sprinkle of flaky salt. Zero waste, maximum flavor.
- Budget Luxury: A whole slab of pork belly feels fancy, but it stretches farther than you’d think. Between the main course and leftovers, it feeds four for dinner and two more the next day—without breaking the bank. Honestly, it’s my go-to for feeling special without splurging.
Step-by-step instructions for science-backed crispy pork belly
This method delivers restaurant-quality pork belly with razor-thin crispy skin and melt-in-your-mouth tenderness.
Prepare and Cure the Pork Belly
Place the 2 lb pork belly slab skin-side down on a wire rack set over a baking sheet. This positioning allows fat to render away during curing, preventing soggy skin. In a small bowl, combine the 1.5 tbsp kosher salt, 0.5 tsp ground black pepper, and 1 tbsp cornstarch. Rub this mixture evenly over all surfaces of the pork belly, pressing firmly so the seasoning adheres.
Cover loosely with plastic wrap and refrigerate for 24 hours. This extended curing period serves two critical purposes: it tenderizes the meat through osmosis while simultaneously creating an ideal environment for the cornstarch to form a dry, crispy crust. After curing, pat the pork belly completely dry with paper towels—this step is non-negotiable for achieving crispy skin.
Sear and Render the Fat
Preheat your oven to 325°F. Heat the 0.25 cup vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Add the pork belly skin-side down and sear for 8-10 minutes until the skin develops a deep golden brown color. The fat should begin rendering vigorously—this is when you'll hear the satisfying sizzle indicating proper heat.
Once the skin is golden, use a pair of tongs to flip the pork belly fat-side down. Immediately reduce the heat to medium-low and continue cooking for another 10-12 minutes. This lower temperature allows the fat to render slowly without burning, creating a flavorful basting liquid while keeping the meat tender. The pork belly is ready when the fat has rendered to about ½ inch thickness and the internal temperature reaches 160°F at its thickest point.
Baste with Herb Butter and Caramelize
In a small saucepan, melt the 0.5 cup unsalted butter over low heat. Add the 0.25 cup fresh thyme leaves, 2 whole rosemary sprigs, 4 smashed garlic cloves, 1 tbsp apple cider vinegar, and 1 tsp granulated sugar. Simmer for 3-4 minutes until the butter infuses with the aromatics and develops a golden hue—this is your herb butter basting sauce.
Remove the pork belly from the skillet and place it on a cutting board. Using a wooden skewer, carefully baste the top and sides of the pork belly with the herb butter mixture, allowing it to absorb into the meat. Return the pork belly to the skillet fat-side up and transfer to the preheated 325°F oven. Bake for 45-50 minutes, basting every 15 minutes with the accumulated rendered fat and herb butter mixture.
Finish with Crispy Skin and Rest
When the pork belly reaches an internal temperature of 195-200°F at its thickest point, increase the oven temperature to 425°F. Return the pork belly to the oven skin-side up and broil for 5-7 minutes until the skin achieves a deep mahogany color and becomes crispy enough to stand up on its own. This high-heat finishing step is what transforms good pork belly into exceptional pork belly.
Remove the pork belly from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. The skin will remain crispy during this time, but the internal temperature will rise an additional 5-10°F—this is normal and desirable.
Slice and Serve
Using a sharp chef's knife, slice the pork belly into ¼-inch thick slices, cutting against the grain for maximum tenderness. Arrange the slices on a serving platter, ensuring the crispy skin is visible. The contrast between the razor-thin crispy skin and the juicy pink heart is what makes this dish truly exceptional.
Serve immediately with the accumulated rendered fat and herb butter mixture spooned over the top. The fat should be golden and infused with the flavors of thyme, rosemary, and garlic. Pair with steamed greens or a simple arugula salad to complement the rich pork belly without overpowering it.
Pro Tips For Making America'S Test Kitchen Pork Belly
- Trim the Fat Early: The ATK recipe calls for scoring the pork belly, but I learned the hard way—trim the outer fat layer before scoring. Thick, uneven fat won’t render evenly, leaving you with greasy spots instead of crispy bits. Use a sharp knife and cut it down to about ¼-inch thick—yes, it’s messy, but it’s worth it.
- Salt in Layers, Not All at Once: The recipe says to season generously, but I used to dump all the salt on top and call it a day. Instead, work it into the fat layers with your fingers—especially between the muscle and the fat. This keeps the meat juicy and the crust from turning soggy. (And no, you don’t need to be gentle; press hard.)
- Don’t Rush the Roast: ATK’s method relies on low-and-slow cooking, but I’ve caught myself checking the temp too early. Aim for an internal read of 165°F in the thickest part—any lower, and the fat won’t render properly. If it’s not there after 3 hours, cover it loosely with foil and let it work. Patience here makes the difference between flaky and greasy.
- Butter the Cornstarch Right: The recipe mixes cornstarch with butter for the final crisp, but I used to just toss them together and call it done. Instead, melt the butter first, then whisk in the cornstarch until it’s a smooth paste—no lumps. Spread it evenly and thinly over the pork belly; a thick layer burns before it crisps. (And yes, a silicone brush helps.)
Make-ahead tips for this dish
Prep Ahead Strategy
Start the curing process 24 hours in advance—this is non-negotiable for both texture and flavor. I recommend curing the pork belly while you're asleep or at work, so it's ready when you wake up.
Place the scored slab on a wire rack in the fridge uncovered for the final 1 hour before cooking to maximize crispiness. This drying step is what transforms soggy skin into glass-like crackling. 🌟
Partial Cooking
For maximum convenience, partially cook the pork belly up to the basting stage (after searing and before the final high-heat finish). Wrap the cooked slab tightly in butcher paper and refrigerate for up to 3 days.
When ready to serve, simply reheat in a 425°F oven for 10-15 minutes with a splash of water in the pan, then broil for 5-7 minutes to restore crispiness. The internal temp should reach 195°F before finishing.
Fat Rendering Hack
Render the fat completely during the initial searing phase, then store it in a glass jar in the fridge. This golden liquid is pure flavor—use it to baste future roasts, sear proteins, or even drizzle over vegetables.
I keep a jar of rendered pork belly fat in my fridge at all times for quick flavor boosts. The fat solidifies at room temperature, making it perfect for storing in small portions for later use. ⏰
Freezer-Friendly Slices
Slice the cooked pork belly into ¼-inch thick pieces and freeze them individually on a parchment-lined tray before transferring to airtight freezer bags. This prevents sticking and makes it easy to grab single servings.
When reheating, microwave individual slices for 20-30 seconds covered with a damp paper towel, or crisp them in a skillet over medium heat for 1-2 minutes per side. The skin stays crispy this way!
Holiday Prep Timeline
For holiday meals, I recommend a 3-day prep plan: Day 1 - Cure the pork belly; Day 2 - Sear and render the fat; Day 3 - Baste and cook to 195°F, then refrigerate.
On serving day, simply reheat and crisp the skin. This method ensures you're not stuck in the kitchen while guests arrive. The pork belly will reheat beautifully while maintaining its texture contrast. 💫
Storage Containers
Use vacuum-sealed bags or glass storage containers with tight lids for leftovers. The vacuum-sealing preserves moisture and prevents freezer burn. For short-term storage (up to 4 days), keep the cooked pork belly wrapped in butcher paper in the fridge.
The paper allows the skin to stay crispy while keeping the meat moist. Label everything with dates—trust me, you'll forget otherwise!
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend curing pork belly for 24 hours?
The curing process is science-backed to achieve two critical goals: tenderizing the meat through osmosis and creating the perfect environment for crispy skin formation. The salt and cornstarch mixture draws out moisture while simultaneously forming a dry, stable crust. This extended time ensures even seasoning penetration and optimal texture contrast between the crispy exterior and tender interior.
Can I substitute cornstarch with another flour for crispy skin?
While cornstarch is ideal for its fine texture and high starch content, you can use arrowroot powder as a 1:1 substitute. Avoid all-purpose flour—it contains gluten which can make the skin gummy. For best results, ensure your substitute is completely dry before applying to the pork belly skin. The key is creating a dry surface for maximum crispiness.
What's the best way to check doneness without overcooking?
Use a meat thermometer to check the internal temperature at the thickest part of the pork belly. Aim for 195-200°F before the final high-heat crisping stage. The meat will carry over 5-10°F during resting, so don't worry about hitting the exact temperature. For extra precision, insert the probe horizontally to avoid hitting fat pockets.
Why does the skin sometimes lose crispiness after resting?
This happens when the pork belly isn't properly dried before cooking or if it's wrapped too tightly during resting. Always pat the skin completely dry after curing and let it rest uncovered (or loosely tented with foil) to maintain crispiness. The final broiling step should be done immediately before serving to restore that glass-like texture.
How do I use the rendered pork belly fat?
The golden fat rendered during cooking is pure flavor! Store it in a glass jar in the fridge—it solidifies at room temperature. Use it to baste proteins, sear vegetables, or drizzle over finished dishes. For extra richness, mix with melted butter for perfect roasting. This fat keeps for up to 3 months in the fridge and adds incredible depth to any dish.