Crispy Pork Belly - For the Carnivore Diet

Skin-on pork belly roasted low and slow, then blasted hot for shatteringly crisp crackling and succulent meat—just pork and salt.

This recipe keeps things purely carnivore: skin-on pork belly and salt. A short prep, an overnight fridge dry, and a two-stage roast produce glassy crackling on top and tender, juicy layers underneath.

Drying the skin is the key. After a quick salt rub, leave the belly uncovered in the fridge so the skin dehydrates. Roast low to render and soften, then finish hot to puff and crisp the skin. Rest briefly before slicing to keep the crackling intact.

Serve hot as is, or with a drizzle of warm beef tallow or a side of hot bone broth. Leftovers re-crisp beautifully in a hot oven or air fryer.

Ingredients

• 2 to 2.5 lb (900–1,100 g) skin-on pork belly, in one slab
• 2 to 2.5 tsp kosher salt (about 1 tsp per pound), plus extra to finish

Instructions

1. Pat the pork belly very dry with paper towels. If the skin is wet, pour boiling water over just the skin, then pat completely dry again.
2. Using a sharp tip or metal skewer, prick the skin all over with many shallow holes without piercing into the meat. Avoid deep cuts.
3. Rub 1.5 to 2 tsp of the salt over the skin and sides (go light on the meat side to avoid over-salting).
4. Place the belly skin-side up on a rack set over a tray. Refrigerate uncovered 12–24 hours to dry the skin thoroughly.
5. Preheat oven to 300°F (150°C). Let the pork belly sit at room temperature for 20–30 minutes while the oven heats.
6. Brush off any visible wet salt on the skin and pat dry again if needed. Sprinkle a pinch more salt evenly over the skin.
7. Roast on the rack, skin-side up, for 1 hour 30 minutes to 2 hours, until the meat is tender and much of the fat has rendered. The skin will be firm but not yet crisp.
8. Increase oven to 475°F (245°C). Roast a further 20–30 minutes, rotating the tray once, until the skin blisters and turns deep golden and audibly crisp. Watch closely near the end.
9. Optional broiler finish: Broil on high 1–3 minutes for extra blistering, moving the tray as needed for even color. Do not walk away.
10. Rest 10 minutes on the rack. Slice with a serrated or very sharp knife, pressing straight down to keep the crackling intact. Sprinkle a touch more salt to taste.
11. Optional air fryer finish: After the low roast (step 7), transfer to a preheated air fryer skin-side up at 430–450°F (220–230°C) for 8–12 minutes until crisp.

Time: 2 hr 15 min active (plus 12–24 hr drying) Servings: