I love pork belly, from which bacon is born. Sometimes I’m not sure which I like more, the salty-smoky-cured bacon, or the juicy, tender, and delicious pork belly in all its intact glory. Pork belly is a super-versatile cut, especially if the skin is left on, and it’s absolutely fantastic by itself, in tacos, in breakfasty applications, or shining like a star as an entree.
This is a recipe that can be cooked in the oven, but I found the grill gives a nice dimension to the flavor of the meat, plus it helps me not heat up my entire house when it’s hot and humid outside in the summer!
This version of grilled crispy pork belly is special because it doesn’t involve extra steps like puncturing or scoring the skin. I have often made crispy pork belly, and have always followed the extra steps. When I found this method by checking out recipes from kirbiecravings.com and rasamalaysia.com, I thought it was too good to be true — a kosher salt crust that makes brilliant, golden, crispy skin? SOLD, I say! SOLD! And the kicker? It works! And, it’s delicious!
This recipe is so easy, and works so well, I hope you will explore the amazing world of golden, juicy, crispy, delicious pork belly! I get mine from an excellent local farm, Double R Farms in Oklahoma which raises awesome pastured, heritage pork. Better pork means better results, but if you don’t have a local farm you should try a local Asian supermarket to get your hands on big hunks of pork belly!