Confit Pork Belly - Pan-fried, Air-fried, Oven Roasted - which one has the crispiest skin?

In my kitchen, there’s always a kind of magic that transforms simple ingredients into astonishingly delicious dishes. French confit pork belly (Confit de Porc) is one such dish, embodying the rustic charm and understated luxury of French countryside cooking, allowing the skills I honed at Le Cordon Bleu to shine. From the gentle slow-cooking process to the irresistible allure of crispy skin, this dish is not just a treat for the taste buds but a tribute to the passion for cooking. Today, let me take you into my kitchen to unravel the secrets of making French confit pork belly and share my epic crispy skin showdown between pan-frying, air-frying, and oven-roasting!

What is Confit Pork Belly?

Confit pork belly, as the name suggests, is a traditional French dish where pork belly is submerged in melted pork fat and slow-cooked at a low temperature for hours. This technique originated in the ancient French countryside, where people ingeniously used fat to “seal” meat for extended preservation in the days before refrigeration. On my BigBoyRecipe channel, I often say that great cooking requires time and patience. Confit pork belly is the perfect embodiment of this philosophy—through prolonged low-temperature cooking, the pork belly becomes silky tender, melting in the mouth, with layers of fat and lean meat bursting with flavour on the tongue. The surface pork skin, when roasted, transforms into golden crispy shards, creating a delightful contrast with the tender meat. This is more than just a dish; it’s a journey of flavour that evokes the warmth and sincerity of French rural life.

Confit pork belly, as the name suggests, is a traditional French dish where pork belly is submerged in melted pork fat and slow-cooked at a low temperature for hours.

Benefits of Confit

Why am I so passionate about confit? Because it unlocks the full potential of pork belly! First, the low-temperature slow-cooking process preserves the natural juices of the meat, delivering a moist and tender texture that high-heat roasting can’t match. Second, pork fat as a cooking medium not only infuses the pork belly with a rich aroma but also prevents oxidation, keeping the flavours pure. Another major benefit of confit is its “zero-waste” philosophy—the used pork fat can be filtered and stored for future cooking, such as frying potatoes, stir-frying, or making sauces, adding a touch of French flair. Additionally, the juices extracted during the confit process solidify into a jelly, which is a secret weapon for the next dish. This meticulous use of ingredients fills every creation on BigBoyRecipe with a sense of accomplishment, aligning perfectly with my philosophy of “cooking with care, respecting ingredients.”

the low-temperature slow-cooking process preserves the natural juices of the meat, delivering a moist and tender texture that high-heat roasting can’t match.

How to Store Excess Pork Belly?

If you’ve made a larger batch of confit pork belly, storage is a crucial step. After completing the confit process, carefully remove the pork belly and let it cool slightly before cutting it into suitable portions. To preserve that melt-in-the-mouth tender texture, I recommend placing each portion into a vacuum bag, adding a small amount of filtered pork fat, and then vacuum-sealing it. For short-term storage (about a week), keep it in the refrigerator; for longer storage, place it in the freezer, ready to be reheated to recapture its deliciousness. Don’t forget to save the jelly formed from the confit juices—it’s an excellent base for making sauces! This storage method ensures you can bring French confit pork belly to the table anytime, adding a touch of warmth to even the busiest days.

placing each portion into a vacuum bag, adding a small amount of filtered pork fat, and then vacuum-sealing it.

Pan-Frying vs. Air-Frying vs. Oven-Roasting: Which Produces the Crispiest Skin?

For me, the soul of confit pork belly lies in its irresistibly crispy skin. During my time at Le Cordon Bleu, I noticed that Westerners often treat pork skin simply, giving it a quick pan-fry, resulting in a chewy texture that lacks the satisfying crunch of Asian-style roast pork. So, I decided to incorporate Asian techniques and challenge three crispy skin methods: pan-frying, air-frying, and oven-roasting.

The pan-frying method involves adding a small amount of pork fat to a skillet, placing baking paper to prevent sticking, and slow-frying on low heat until golden, yielding a solid texture but slightly lacking in lightness. The oven-roasting method, at 220°C for 20 to 25 minutes, allows the pork skin to fully “puff up,” delivering an airy crispiness, though the shape may deform slightly. The air fryer, at 200°C for 15 minutes, produces an even color and relatively intact shape, striking a perfect balance of crispiness and texture. After a blind taste test, Song B and I unanimously agreed that the air fryer came out on top—its skin was not only irresistibly crispy but also maintained the tender, juicy meat. For simplicity, pan-frying followed by oven-roasting is a good option, but the air fryer undoubtedly delivers a double surprise for both the eyes and the palate!

Watch the video below now! Scroll down for a detailed written recipe and instructions.

When you bite into that golden crispy skin, hear the satisfying “crack” sound, and feel the meat melt on your tongue, you’ll understand that true gourmet food is worth every moment of effort. Follow my steps to try this French classic, whether it’s a cozy family dinner or a moment of personal indulgence—this confit pork belly will make you feel the magic of cooking.

Ingredients

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Confit Pork Belly (serves 6):

Pork Belly	1 piece (1300g)
All-spice Powder	5g
Cumin Powder	4g
Fine salt	15g
Coarse salt	As needed
Lard	700g

Steps

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Confit Pork Belly

1.

Using a meat fork or sharp knife, prick multiple holes all over the pork skin, piercing through to the first layer of fat. This allows the fat under the skin to render out during roasting and baste the skin, resulting in a crispy crackling.

2.

Flip the pork belly over and rub the mixed spice powder, cumin powder, and fine salt evenly over the meat side. Spread coarse salt evenly over the skin to draw out moisture. Refrigerate for 3 hours.

3.

After 3 hours, preheat the oven to 105°C. At the same time, melt the pork fat until liquid (about 100°C).

4.

Remove the coarse salt from the skin and wipe off the marinade from the meat. Pat the pork dry with kitchen paper.

5.

Place the pork belly into the pork fat, ensuring the fat just covers the meat. Cover with a sheet of baking paper and cook in the oven for 3.5 hours.

6.

Once cooked, allow the pork fat to cool, then place another tray on top of the pork belly and weigh it down. Refrigerate overnight.

7.

The next day, remove the pork belly. The pork fat can be reserved for future use. Cut the pork belly into the desired portion sizes, then separate the pork skin along with the first layer of fat. Method 1: Place the skin in the oven at 220°C and roast for 20–25 minutes until the surface blisters. Then add the pork meat to the oven and roast together for a further 5 minutes. Method 2: Place the skin in an air fryer at 200°C and roast for 15 minutes until the surface blisters. Then add the pork meat to the oven and roast together for a further 5 minutes. Method 3: Line a frying pan with a sheet of baking paper, place the pork skin side down, and pan-fry over low heat until the skin is golden and crispy. Then transfer to the oven and bake for an additional 5 minutes.