Crispy Slow-Roasted Pork Belly

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Appears in Cook's Illustrated November/December 2014, America's Test Kitchen TV

Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

SERVES 8 to 10

TIME 4 to 4½ hours, plus 12 hours brining

has video

WHY THIS RECIPE WORKS

For tender, flavorful pork belly with a crisp crown of skin, we started by scoring the skin and rubbing it with salt. To help tenderize and season the meat, we rubbed it with a mixture of salt and brown sugar. We then air-dried the belly ov...

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