The secret to crackling is dry skin and high heat at the end. Score the skin, salt it, and let the oven do the rest.
Butter-Basted Salmon
Skin-on salmon fillets seared until the skin crisps, then basted with butter. Twelve minutes, start to finish.
Crispy Oven Pork Belly
Pork belly with shatteringly crisp skin and tender meat. Mostly hands-off oven time.
Recipe
Crispy Oven Pork Belly
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Meat
- Pork
- Method
- Oven-roasted
Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy
Method
- Pat the pork belly very dry. Score the skin in a diamond pattern with a sharp knife, cutting through the skin but not into the meat.
- Rub the salt into the skin and leave uncovered in the fridge for at least 1 hour, or overnight.
- Heat the oven to 325°F. Roast the belly skin side up on a rack for 1½ hours.
- Turn the oven up to 450°F and roast 20 to 30 minutes more, until the skin puffs and crackles.
- Rest 10 minutes and cut into strips.
Tips
If parts of the skin aren't crisping, move the tray to the top of the oven for the last few minutes; watch it closely.
Storage and reheating
Keeps 3 days in the fridge. Re-crisp in a 400°F oven or air fryer.
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Chicken Livers in Butter
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