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beef and porkmedium

Crispy Oven-Roasted Pork Belly

Shatteringly crispy crackling on top, melt-in-your-mouth fat underneath — Costco pork belly at its best.

Prep Time
30 min
Cook Time
2 hr 30 min
Servings
4
Cost / Serving
$4.50

Quick Answer

Score Costco pork belly skin in a crosshatch, salt heavily and air-dry overnight in the fridge, then roast skin-up at 320°F for 2 hours followed by 500°F for 15–20 minutes to crisp the crackling. The dry-overnight step is non-negotiable. Total 3 hours active+resting; serves 4.

Costco carries slab pork belly that's ideal for achieving restaurant-quality crispy crackling at home. The technique is straightforward: score the skin, salt it overnight to draw out moisture, roast low and slow to render the fat, then blast it at high heat to puff and crisp the skin. The result is dramatic — a golden, crackling crust over silky, tender layers of meat and fat.

Instructions

  1. 1

    The day before cooking, pat the pork belly completely dry with paper towels. Using a sharp knife or the tip of a skewer, score the skin in a crosshatch pattern at ½-inch intervals — cut through the skin only, not into the fat. Rub 1½ tsp kosher salt all over the skin side. Place skin-side up, uncovered, on a wire rack set over a baking sheet. Refrigerate overnight (at least 8 hours, up to 24). This dries the skin, which is the key to crackling.

  2. 2

    Remove pork belly from the refrigerator 30 minutes before cooking to take the chill off. Preheat your oven to 300°F (150°C). Pat the skin dry once more with paper towels — it should feel quite dry at this point.

  3. 3

    Combine the black pepper, garlic powder, smoked paprika, and five-spice (if using) in a small bowl. Rub the spice mixture over the meat side and the sides of the pork belly — avoid getting spices on the skin, as they can burn. Rub the tablespoon of oil over the skin, then press the flaky sea salt evenly into the scored skin.

  4. 4

    Place the pork belly skin-side up on a wire rack set inside a roasting pan or rimmed baking sheet. Roast at 300°F for 1 hour 45 minutes to 2 hours. The low heat gently renders the fat layers and cooks the meat through without charring the skin. The internal temperature should reach 165°F–170°F. The skin will look pale and slightly blistered at this stage — that is expected.

  5. 5

    Increase oven temperature to 450°F (230°C) or switch to broil. If broiling, position the rack so the skin is 4–5 inches from the element. Roast or broil for 15–20 minutes, watching closely. The skin will bubble, blister, and turn a deep golden brown. Rotate the pan once for even crackling. Remove immediately when the crackling is golden and puffed — it can go from perfect to burnt quickly.

  6. 6

    Transfer the pork belly to a cutting board and let it rest, uncovered, for 10 minutes. Do not tent with foil — steam will soften the crackling. To slice, use a sharp heavy knife or cleaver. Cut into strips or squares, making sure each piece gets a portion of crispy skin. Serve immediately.

  7. 7

    Serve with steamed jasmine rice, quick-pickled cucumbers (sliced cucumber tossed with rice vinegar, sugar, and salt for 10 minutes), and a drizzle of hoisin or soy-ginger dipping sauce. Alternatively, serve alongside roasted vegetables or a simple green salad to balance the richness.

Frequently Asked Questions

How do I get really crispy crackling on pork belly?+
The single most important factor is dry skin. Scoring the skin and salting it uncovered in the refrigerator overnight pulls out moisture so the skin can blister and puff rather than steam. On cooking day, pat the skin dry one more time before roasting. The two-stage method — low heat to render the fat first, then a high-heat blast at 450°F or under the broiler — is the most reliable approach. Avoid covering the pork at any point during cooking, and never rest it under foil after, as trapped steam will immediately soften the crackling.
What is pork belly and how is it different from bacon?+
Pork belly is the boneless cut from the underside of the pig — the same cut that bacon is made from. The difference is that bacon is cured (salt-brined) and usually smoked, giving it that distinct salty, smoky flavor. Pork belly sold at Costco is uncured and fresh (or sometimes frozen), so it has a clean pork flavor with rich fat layers that render down beautifully during cooking. Because it is not pre-seasoned, you have full control over the flavor profile.
What internal temperature should pork belly reach?+
For food safety, pork should reach an internal temperature of 145°F per USDA guidelines, but pork belly benefits from being cooked higher — to about 165°F–175°F. At this range, the thick fat layers have had time to fully render and become soft and unctuous rather than waxy or chewy. Use an instant-read thermometer inserted into the thickest part of the meat (not the fat) to check. The low-and-slow roasting phase is designed to bring it to this temperature gently.
What are good ways to serve pork belly?+
Crispy pork belly is incredibly versatile. Serve it over steamed rice with pickled vegetables and hoisin sauce for an Asian-inspired bowl, or slice it thin and stuff it into steamed bao buns with cucumber and scallions. It also works well alongside roasted potatoes and braised greens for a hearty Western-style dinner. The richness pairs best with something acidic or fresh — pickles, citrus slaw, or a bright herb salad all cut through the fat nicely.
How do you store and reheat leftover pork belly?+
Store leftover pork belly in an airtight container in the refrigerator for up to 4 days. The crackling will soften as it sits — that is unavoidable. To reheat, place slices in a dry skillet over medium-high heat for 3–5 minutes per side, which will re-crisp the skin better than any oven method. Alternatively, an air fryer at 400°F for 5–6 minutes works extremely well. Avoid microwaving if you want the skin to have any texture. Leftover pork belly is also excellent sliced cold and added to fried rice or ramen.

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