Raymon Kim's Crispy Whole Pork Belly

Name: Raymon Kim's Crispy Whole Pork Belly
Cook time: 240 min
Total time: 240 min
Yield: 4 servings
Cuisine: Korean
Ingredients: skin-on whole pork belly 1.2kg; fine salt 2 tablespoons (for meat) + generously (for skin); black sugar 2 tablespoons; minced garlic generously; vegetable oil a little

A whole pork belly dish cooked to a crisp, snack-like exterior and juicy interior by drying it completely with salt for one full day.

240 min Difficulty Hard Meat & mains

Main ingredients

whole pork bellyfine saltminced garlic

Ingredients needed 4 servings

skin-on whole pork belly 1.2kg
fine salt 2 tablespoons (for meat) + generously (for skin)

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whole pork belly fine salt minced garlic

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Recipe

Prepare skin-on whole pork belly and make straight cuts on the meat side to make it easier to slice.
Poke tiny holes densely across the skin side using a fork or tenderizer to allow moisture and air to escape.
Mix fine salt 2 tablespoons, black sugar 2 tablespoons, and minced garlic, then evenly rub onto the meat side only.
Flip the pork belly over and generously cover the skin side with fine salt. Place in the refrigerator uncovered for 24–36 hours to dry out moisture.
After brining, rinse the pork thoroughly under running water to remove all salt and seasoning, then pat completely dry with kitchen towels.
[Oven cooking] Place the pork on a preheated oven rack at 120 degrees Celsius and cook slowly for 3 hours until fully cooked through.
Transfer the cooked pork belly to a cold frying pan, skin-side down, add a small amount of vegetable oil, and sear over medium heat for 5 minutes to crisp the skin like frying.
[Air fryer cooking] If using an air fryer instead, wrap the sides and bottom of the pork with aluminum foil, bake at 170 degrees Celsius for 40 minutes, then remove the foil and cook skin-side up at 190 degrees Celsius for 5 minutes to finish.

Season the meat side and poke holes in the skin, then dry uncovered in the refrigerator for one full day.
Rinse the brined pork thoroughly under water and pat completely dry.
Slow-cook in oven or air fryer, then finish with high heat to crisp the skin.

Cooking tips

Never seal the container when placing in the refrigerator—exposure to air is essential for moisture to evaporate and the skin to become firm and crisp.
If salt or garlic remains on the skin, it may burn during cooking, so always rinse off before cooking and dry thoroughly.
When searing the skin in a pan, always start with a cold pan and cold oil—this allows moisture trapped inside to burst and maximizes the crispy texture.

Recommended for

Those who want to recreate authentic restaurant-style crispy pork belly at home.
Those seeking an ultimate crispy outside, juicy inside texture in whole pork belly, even if it takes time.
Those looking to challenge themselves with premium meat dishes using oven or air fryer.

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