This Easy Colombian-Style Crispy Pork Belly is a flavorful dish that’s sure to impress! Perfectly crispy on the outside and juicy inside, it makes for a tasty treat any day of the week.
If you’ve never tried crispy pork belly, you’re in for a treat! I love serving it with some fresh lime and avocado on the side—it adds a delicious touch that makes it even better!
Key Ingredients & Substitutions
Pork Belly: This is the star of the dish! Look for a cut with a good layer of fat. If pork belly isn’t available, you can use a thick cut of pork shoulder, but the texture won’t be the same.
Kosher Salt: This helps draw out moisture from the skin for that crispy texture. If you don’t have kosher salt, regular table salt can work too, but adjust the amount since it’s finer.
Baking Soda: Using baking soda can help the skin become even crispier. If you prefer not to use it, you can skip it, but you might miss that extra crunch.
Spices: Feel free to adjust the spices based on your taste. If you like heat, add a pinch of cayenne pepper! Don’t worry if you don’t have achiote; paprika does a good job for color and flavor.
Fresh Lime: It’s key for finishing the dish! If limes aren’t available, a splash of vinegar or lemon juice can brighten up the dish as well.
How Do I Achieve Perfectly Crispy Skin?
Achieving that crispy skin is crucial for this recipe! Here are some tips to get it just right:
- Start by scoring the skin, which allows fat to escape during cooking. Be careful not to cut too deep into the meat.
- Drying the skin in the fridge is essential! This helps to remove moisture that can interfere with achieving crispiness.
- When baking, keeping the oven low at first allows the fat to render slowly. This will create more flavor while ensuring the pork stays juicy.
- Finish with high heat to puff up and crisp the skin. Watch closely to prevent burning—everyone’s oven is different!
Try this recipe, and I believe you will find crispy pork belly to be a new favorite in your kitchen.
Easy Colombian-Style Crispy Pork Belly
Ingredients You’ll Need:
- 3 lbs pork belly with skin on
- 2 tbsp kosher salt (for drying skin)
- 1 tbsp baking soda (optional, to enhance crispiness)
- 2 tbsp vegetable oil or lard (for frying)
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp paprika or achiote powder (annatto)
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp salt (for seasoning meat)
- Fresh lime wedges (for serving)
- Optional: avocado slices and cilantro for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of hands-on preparation time, plus around 4 hours for drying in the fridge and 2.5 hours for roasting in the oven. So, plan for approximately 7 hours total, including drying and cooking time. Perfect for a special dinner!
Step-by-Step Instructions:
1. Prep the Pork Belly:
Start by scoring the skin of the pork belly in a crosshatch pattern, making cuts about ½-inch apart. Be careful not to cut too deep into the meat. This technique helps the fat render down and makes the skin crispy!
2. Dry the Skin:
Use paper towels to pat the pork belly dry thoroughly. Then, rub the kosher salt and baking soda evenly over the skin. Place your pork belly on a rack in the fridge, uncovered, for at least 4 hours or overnight. This drying process is key to achieving that crunchiness!
3. Season the Meat:
Mix together the garlic powder, cumin, paprika, black pepper, oregano, and salt in a small bowl. After your pork belly has dried, rub this spice mix all over the meat side (not the skin side) of the pork belly to add flavor.
4. Bring to Room Temperature:
Before cooking, take the pork belly out of the fridge and let it sit at room temperature for about 30 minutes. This allows for even cooking!
5. Cook and Render Fat:
Preheat your oven to 300°F (150°C). Place the pork belly skin side up on a wire rack over a baking tray. Roast it in the oven slowly for about 2 to 2.5 hours, or until the meat is tender and the majority of the fat has rendered.
6. Crisp the Skin:
Once tender, increase the oven temperature to 450°F (230°C) or switch to the broiler setting. Cook for an additional 20-30 minutes, keeping a close eye on it to avoid burning. You’re looking for that glorious puffed-up, golden brown skin!
7. Alternative Frying Method:
For an extra crunchy finish, you can cut the cooked pork belly into chunks and deep-fry in hot oil (about 350°F/175°C) for a few minutes until the skin crisps up beautifully. Drain any excess oil on paper towels before serving.
8. Serve:
Plate your crispy pork belly with fresh lime wedges on the side. Optional garnishes include avocado slices and fresh cilantro for a pop of color and flavor. It pairs wonderfully with white rice, beans, or fried plantains.
Enjoy the irresistible crunch and rich flavors of this classic Colombian-style crispy pork belly!
FAQ for Easy Colombian-Style Crispy Pork Belly
Can I Use a Different Cut of Pork?
While pork belly is traditional for this recipe, you can substitute pork shoulder if that’s what you have on hand. Just note that the texture will differ, and the skin won’t be as crispy. The key is to ensure you have a thick layer of fat for flavor.
How Do I Store Leftover Crispy Pork Belly?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and regain some crispiness, pop it back in the oven at 375°F (190°C) for about 10-15 minutes. This will help crisp the skin back up!
Can I Prepare This Recipe in Advance?
Yes! You can prepare the pork belly and dry it in the fridge the night before, and then proceed to cook it the next day. Just remember to let it come to room temperature before roasting!
Why Is Drying the Skin Important?
Drying the skin is essential for achieving that coveted crispy texture. Moisture on the skin can prevent it from crisping up properly during cooking, so don’t skip this step!
