Cured Pork Belly Recipe: Crisp and Succulent Homemade Delight

This cured pork belly recipe delivers crisp skin and succulent meat with a simple curing process. The transformation happens through patience and precision, turning humble pork into a centerpiece dish.

I’ve refined this method to balance salt, sugar, and spices for perfect flavor penetration. The curing step, often overlooked, is what separates good pork belly from exceptional.

After curing, slow roasting renders the fat while the skin crisps to a golden finish. The result is a dish that rivals any restaurant version, with rich, layered taste in every bite.

Serve it sliced for a satisfying main course or as an impressive appetizer. The process is straightforward, but the outcome is anything but ordinary.

Ingredients for cured pork belly

Transform humble pork belly into a centerpiece with these carefully balanced curing ingredients.

The pork belly is non-negotiable—skin-on, evenly trimmed for optimal texture. Source from Whole Foods or a trusted butcher; avoid pre-sliced or rolled cuts. The pink curing salt (Prague Powder #1) is critical for safety and color—do not substitute regular salt. Diamond Crystal kosher salt ensures consistent curing without over-salting.

Out of juniper berries? Gin (1 tbsp) in the cure works in a pinch. No star anise? Extra fennel seeds add depth. Fresh thyme can be replaced with dried at one-third the amount. For heat adjustment, omit red pepper flakes for mild flavor or double for a spicy kick. Always use fresh garlic—pre-minced lacks the necessary punch.

Cured pork belly keeps refrigerated for 1 week before cooking or frozen for 3 months. Store spices in airtight containers away from light. The curing mix can be prepped 1 day ahead—just combine before applying to the pork.

Step-by-step instructions for cured pork belly

Master the dry cure method for perfectly preserved meat with balanced flavor and ideal texture.

In a medium bowl, combine the 0.5 cup Kosher Salt, 0.25 cup Granulated Sugar, 1 tsp Pink Curing Salt, 1 tbsp Black Peppercorns, 1 tsp Juniper Berries, 2 whole Bay Leaves, 2 tbsp Fresh Thyme, 2 whole Star Anise Pods, 4 cloves Garlic Cloves, 1 tsp Fennel Seeds, and 0.5 tsp Red Pepper Flakes.

I recommend lightly toasting the star anise pods and fennel seeds first to release their aromatic oils. Mix thoroughly until all components are evenly distributed and the spices are fully incorporated into the salt-sugar base. This blend creates the complex flavor profile that defines properly cured pork.

Place the 2 lb Pork Belly skin-side down on a clean work surface. I find it helpful to score the meat side in a crosshatch pattern to allow better penetration of the cure. This step ensures the flavors reach deep into the meat rather than just coating the surface.

Rub the cure mixture aggressively over all surfaces of the pork belly, pressing it into the scored lines and crevices. You should use the entire dry cure mixture—don't be tempted to reserve any. The pork should be completely coated with a thick, even layer that clings to the meat.

Place the cured pork belly in a non-reactive container or on a wire rack set over a tray. Cover loosely with plastic wrap to prevent contamination while still allowing airflow. Refrigerate for 24 hours to begin the curing process.

During this time, the salt will start drawing moisture out of the pork belly while the curing salt works its preservation magic. I always place a small bowl or tray beneath the rack to catch any liquid that's released—this is normal and expected.

After the initial 24 hours, flip the pork belly and redistribute any accumulated liquid. Return it to the refrigerator and continue curing for an additional 5-7 days, flipping the meat every 24 hours.

The pork belly is properly cured when it feels firm to the touch throughout, not just at the surface. For the 2 lb piece, the full 7-day cure ensures complete penetration. The exterior should appear slightly dried while the interior remains moist but not wet.

Once fully cured, remove the pork belly from the refrigerator and rinse off the excess cure under cold running water. Pat it completely dry with paper towels—this step is crucial for achieving the desired texture when you cook it.

Let it air-dry uncovered in the refrigerator for 12-24 hours to form a tacky surface, which will create a better crust when cooked. The pork is now ready for smoking, roasting, or any cooking method you prefer.

Storing and reheating your cured pork belly

Refrigerator Storage

Once cured and cooked, let your pork belly cool completely before storing. Wrap it tightly in plastic wrap or place in an airtight container. It will keep in the fridge for up to 5 days at 40°F or below. I always slice mine before storing for easy portioning. ❄️

Freezer Storage

For longer storage, wrap the pork belly tightly in plastic wrap and then in heavy-duty aluminum foil or a freezer bag. It will maintain quality for up to 3 months at 0°F. I recommend labeling with the date to track freshness.

Reheating in Oven

Preheat your oven to 325°F and place the pork belly on a wire rack set over a baking sheet. Reheat for 15-20 minutes until the internal temperature reaches 165°F. This method restores the crispiness of the skin beautifully. 🔥

Reheating in Skillet

For a quick option, heat a cast iron skillet over medium heat and add the pork belly slices. Cook for 2-3 minutes per side until warmed through and the skin regains its crisp texture. I love this method for a fast, delicious meal.

Reheating in Microwave

If you're in a hurry, microwave individual portions covered with a damp paper towel. Heat on 50% power for 1-2 minutes, checking and flipping halfway. Note that the skin won't be as crisp as other methods.

Frequently asked questions