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Dry Rubbed Pork Belly

Pork Belly Dry Rub

Prep Time 30 mins
Resting Time 15 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 1 kcal


  • Cutting Board
  • Knife
  • Mixing Bowl
  • ziplock bag
  • storage container
  • paper towels


Dry Rub

  • 3 Tablespoons Kosher Salt
  • 3 Tablespoon Cane Sugar
  • 6 Whole All Spice Berries or Jamaican Pimento
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Coarse Black Pepper
  • 1 Tablespoon Dried Chili Flakes


  • 3 Pound Pork Belly, Skin on washed and scored


Dry Rub

  • Add all the spices listed above in a small bowl, mix to combine and set aside.

Seasoning the Pork Belly

  • Wash the pork belly under cool water then pat dry using paper towels.
  • Place the dried pork belly onto a cutting board and use a sharp knife to score the skin,
  • Pour the dry rub mixture over the pork belly and massage on both sides.
  • Once the spices are fully rubbed onto the meat, place the seasoned pork belly into an airtight container or ziplock bag and refrigerate for up to 7 days.
  • Prepare as desired.


Depending on the final preparation of your pork belly the you may want to marinate overnight, 
However, marinating for at least 15 minutes will still give a great taste but not as flavorful as over night.
Keyword bbq, dry rub, pork belly, summer recipe