Michael Symon's Pork Belly Recipe: Crispy Skin, Juicy Meat, One-Pan Masterpiece

Michael Symon’s pork belly recipe delivers that perfect balance—crispy, shatteringly thin skin and juicy, melt-in-your-mouth meat, all in one pan.

I’ve cooked pork belly for years, and this method captures Symon’s signature technique: high heat for the skin, low and slow for the meat, and a marinade that adds depth without overpowering. The secret? A 24-hour soak in soy, five-spice, and citrus to tenderize and infuse flavor.

What sets this recipe apart is the one-pan approach, where you render the fat, crisp the skin, and cook the meat to perfection—no flipping or fussing required. Symon’s method ensures the pork stays moist while the exterior becomes irresistibly golden.

The marinade’s aromatic blend of soy, garlic, and ginger creates a crust that’s both savory and slightly sweet, while the five-spice adds warmth that lingers in every bite.

By the time you slice into this masterpiece, you’ll have a dish that’s restaurant-worthy but simple enough for a weeknight. The pork belly comes out with a crunch that gives way to tender, fatty layers—each slice is a testament to Symon’s precision.

Serve it with a drizzle of pan juices or a sprinkle of fresh herbs for that final touch of elegance.

This recipe is designed to impress, whether you’re feeding a crowd or treating yourself to a special meal. The juicy interior and crispy exterior make it a showstopper, and the leftovers? Even better the next day. Let’s get cooking—your taste buds will thank you.

Ingredients for michael symon pork belly

This pork belly transforms with just 12 ingredients—crispy skin, juicy meat, all in one pan.

The pork belly is the star—thick-cut with skin intact for that signature Symon crisp. Local butchers often have the best cuts, but grocery stores carry it too. Look for good marbling (white fat flecks) and a thick, unbroken skin. I usually grab mine from Whole Foods or my local Costco—their vacuum-sealed packages stay fresher longer. If you can't find thick-cut, ask for 'belly slabs' instead of pre-sliced bacon-style cuts. The skin needs to be at least 1/4-inch thick for proper crisping. Pro tip: pat it dry before marinating—moisture is the enemy of crispy skin.

No five-spice powder? Mix 1/4 tsp each of cinnamon, cloves, fennel, star anise, and black pepper—it's the same thing. Fresh ginger is ideal, but substitute 1/4 tsp ground ginger if needed. The honey adds just enough sweetness to balance the soy—agave works too. For extra crisp, add 1 tbsp cornstarch to the marinade. The herbs? Fresh is best, but dried rosemary/thyme at half the amount works in a pinch. And if you're feeling fancy, add 1 tsp fish sauce to the marinade for umami depth (though it's not traditional).

Marinate the pork belly for 24 hours—this is non-negotiable for tender meat. Store it in a sealed container in the fridge. The skin crisps best when cold, so don't rush this step. Once cooked, the leftovers reheat beautifully—wrap tightly in foil and bake at 350°F for 20 minutes. For serving, drizzle with pan juices and sprinkle with extra herbs. The crispy skin stays perfect for 2 days if stored properly, though the meat gets even more tender after the first night. Portion into single servings for easy reheating.

Step-by-step instructions for michael Symon's pork belly

Here's how to achieve that legendary crispy skin and melt-in-your-mouth pork belly.

Start by scoring the skin of the 2 lb pork belly in a diamond pattern using a sharp knife. This creates little windows that allow the fat to render out while keeping the skin intact. I press down gently on the skin as I score—this prevents it from curling up during cooking.

Next, place the pork belly skin-side down on a baking sheet and refrigerate uncovered for at least 2 hours. This drying step is crucial for crispy skin. The longer it dries, the better the final result. While it chills, prep your marinade by combining the 0.5 cup low-sodium soy sauce, 1 tbsp five-spice powder, 0.5 cup finely grated fresh ginger, 6 minced garlic cloves, 2 tbsp honey, 1 tbsp rice vinegar, 2 tbsp olive oil, 1.5 tbsp diamond crystal kosher salt, and 1 tsp freshly cracked black peppercorns in a bowl.

Once the pork belly has dried thoroughly, brush the marinade all over the meat, making sure to get it into every scored line. I like to use my fingers to massage the marinade into the skin—this helps it penetrate better. Wrap the pork belly tightly in plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This long marinating time allows the flavors to deeply infuse the meat.

Here's the thing—don't skip the marinating. The five-spice powder and ginger give this dish its signature depth, while the honey and rice vinegar create that perfect balance of sweet and tangy. The pork belly will absorb all these flavors, making every bite unforgettable.

Preheat your oven to 425°F. Remove the pork belly from the fridge and let it sit at room temperature for 30 minutes before cooking. This ensures even cooking throughout. Place the pork belly skin-side down on a wire rack set over a baking sheet—this allows air to circulate underneath, which is key for crispy skin.

Roast for 45 minutes, then flip the pork belly and continue roasting for another 45 minutes. You'll know it's ready when the skin is deep golden brown and crispy, and the internal temperature reaches 195-200°F in the thickest part of the meat. The pork belly should pull apart easily with a fork, indicating it's perfectly tender. If the skin isn't crispy enough after this time, return it to the oven for another 10-15 minutes.

Transfer the pork belly to a cutting board and let it rest for at least 20 minutes before slicing. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. I know it's tempting to dig in immediately, but trust me, the wait is worth it.

While it rests, make a quick pan sauce by placing the baking sheet under a broiler for 1-2 minutes. This caramelizes any juices that have rendered out, creating a delicious glaze. Once the pork belly has rested, slice it into ½-inch thick pieces against the grain. The meat should be so tender it practically falls apart, with that incredible crispy skin you've worked so hard to achieve.

Arrange the sliced pork belly on a platter and garnish with the chopped fresh rosemary and thyme. The aroma alone will make your kitchen smell amazing. Serve immediately with any pan juices spooned over the top. Each bite should deliver that perfect combination of crispy, salty skin and juicy, flavorful meat.

Real talk: this dish is worth the effort. The crispy skin gives way to tender, melt-in-your-mouth pork that's infused with all those wonderful marinade flavors. Don't be afraid to make it—it's easier than it looks, and the results are spectacular.

Make-ahead tips for leftovers

Marinade Prep Ahead

I always make the marinade a day in advance—it gives the flavors time to meld beautifully. Combine all ingredients in a bowl and store in an airtight container in the fridge.

The ginger and garlic will soften slightly, adding even more depth to the pork belly. This step is non-negotiable for maximum flavor infusion. 🌶️

Pork Belly Prep Timeline

Score and dry the pork belly skin the night before. Place it skin-side down on a wire rack over a baking sheet and refrigerate uncovered. This 24-hour drying process is what creates that legendary crisp.

I set a reminder on my phone so I don't forget—this step is crucial for the final texture. The longer it dries, the better the crisp.

Make-Ahead Cooking

Cook the pork belly completely ahead of time and store it properly. Wrap the cooked belly tightly in foil and refrigerate for up to 3 days. The meat continues to tenderize in the fridge, while the crispy skin stays perfect if stored properly.

To reheat, bake at 350°F for 20 minutes—this keeps the skin from getting soggy. 🔥

Portioning for Convenience

Slice the pork belly into individual portions after it rests. Store these in airtight containers in the fridge for up to 3 days. This makes serving effortless—just reheat and serve.

I like to drizzle each portion with a little pan sauce before serving to keep everything moist. The crispy skin stays perfect when reheated gently.

Freezer-Friendly Strategy

For longer storage, freeze the cooked pork belly in single servings. Wrap each portion tightly in plastic wrap, then place in a freezer bag. This keeps the meat tender and the skin crisp for up to 3 months.

When ready to eat, thaw overnight in the fridge and reheat gently. The texture remains excellent after freezing when done properly. ❄️

Leftovers Reinvented

Use leftover pork belly in new ways. Dice it for fried rice, add to ramen, or make pork belly tacos. The crispy skin adds amazing texture to any dish.

I often save a portion to make pork belly hash the next day—it's a great way to use up leftovers without wasting a bite. The flavors only get better with time. 💡

Frequently asked questions