Crispy Slow-Roasted Pork Belly
Roasting is my favorite way to prepare pork belly. It allows the fat to render slowly, creating a beautifully crisp outer layer that gives way to succulent, tender meat.
Crispy skin, melting, salty, fat, tender meat— what’s not to love? This recipe is my take on a classic pork belly roast. It’s the kind of dish you make when you want to impress guests but also not try too hard.
The key is to first cook the pork, under high heat, just until the skin is golden brown then turn the oven down and cook it low and slow until it’s fork-tender. Roasting it this way allows the fat to render beautifully, creating a crispy outer layer that gives way to succulent, tender meat
The pork itself is seasoned very simply with just salt and pepper and to some that may seem, well, boring? *Cue the social media comments: “She didn’t season the meat!!!”* Here’s the thing, the simplicity of this recipe highlights the importance (and magic) of high, quality, pasture-raised pork. Pigs that are raised responsibly, outdoors in lush natural settings and fed a proper diet just taste better. Like the difference between an off-season, commodity tomato versus a peak-summer sweet and juicy heirloom tomato – the quality of ingredients matter.
Remember to always seek out the the best quality pork you can find, ideally from a trusted farmer who prioritizes the most ethical, sustainable farming practices. If you’re local to Los Angeles and looking for great quality pork check out my go-to; Pork and Flowers. They sell online and at most of the major farmer’s markets.
Now, what are you going to serve with your beautifully cooked pork belly? Might I suggest: Balsamic Braised Red Cabbage and Mashed Potatoes – a classic dinner combo. Or, slice and serve over a bed of steamed rice with Sautéed Cabbage with Garlic, Ginger and Chili Oil and a drizzle of soy sauce. Chop leftover pork belly into bite-sized pieces and add to Kimchi Brown Rice Breakfast Bowls or Breakfast Potatoes.
Ingredients You’ll Need:
Skin-On Pork Belly vs. Skinless Pork Belly : You have a decision to make when roasting pork belly, do you leave the skin aka the “rind” on or off? Pork skin is thick and tough, however, when it’s roasted it turns into a crispy, golden brown layer of crackling, if that sounds good to you leave it on. The other option is to remove the skin before cooking (or have your butcher do it) the fat still gets plenty crispy and golden brown and it’s a little easier to slice through in my opinion.
The great thing about this recipe is you can use it for either skin on or skin off, no adjustments need to be made one way or another. Try it both ways and let me know in the comments which version you like best.
Recipe Step by Step:
Step 1. Refrigerate the Pork, Uncovered
When you first bring your pork belly home from the market unwrap it and pat dry with a paper towel then transfer to a baking tray (ideally lined with a baking rack) in the refrigerator for at least three hours, or up to overnight. This will help rid the pork of excess moisture resulting in crispier skin and fat.
Step 2. Score the Skin
Scoring creates pathways for the fat beneath the skin to escape during cooking and allows the salt and seasonings to penetrate deeper into the skin.
I have a terrible habit of not keeping up with sharpening my knives – shame on me, I know! A very sharp knife is needed to score the skin of the pork belly. If you, like me, don’t have a knife on hand that will glide through pork skin with ease, use a (fresh and clean) razor blade. I keep some on hand in the kitchen for moments like this. Hold the blade (or knife) steady and slice through the skin and fat layer but stop when you reach the meat, aim for about 1/4-inch deep cuts. Continue cutting parallel lines, about 1/4-inch apart, across the length of the pork.
Step 3. Season
Season the pork skin with kosher salt, making sure to season in between the slices. Season the flesh side with salt and freshly cracked black pepper. Position the pork, skin side up, on a baking tray.
Step 4. Roast
Adjust the rack of your oven to the top 1/3rd, so it sits about 6-8 inches below the top heating element. Preheat to 475F. Cook the pork at 475F for 30-45 minutes or until the skin is golden a puffed. Turn the oven temperature down to 300F and continue cooking until the pork is tender, about 2.5-3 hours.
Recipe FAQs:
- What is pork belly? Pork belly is a fatty cut of meat from the underside of the belly of the pig. Bacon is pork belly that has been cured, smoked, and thinly sliced.
- Why is my pork belly skin not crispy? If the skin isn’t golden brown and crackling, turn your ovens broiler and cook for an additional 5-10 minutes. Keeping a very close eye to make sure it doesn’t burn.
- Can pork belly be overcooked? Yes and no. If you overcook the pork belly it will fall apart like pulled pork which isn’t what were going for in this recipe but it’s delicious all the same and totally serve-able.
- How do I know if pork belly is done cooking? You will know that pork belly is thoroughly cooked when you can insert a knife into the center with zero resistance.
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Crispy Slow-Roasted Pork Belly
Ingredients
- 2 pounds pork belly - skin on or off (see note)
- 2 tablespoons kosher salt
- freshly cracked black pepper
Instructions
- As soon as you bring your pork belly home from the market unwrap it and pat dry with a paper towel then place on a baking tray and transfer to the refrigerator, uncovered, for at least three hours, or up to overnight.
- Use a sharp knife (or fresh, clean razor blade) to make several horizontal cuts across the skin of the pork belly, about 1/4-inch apart. Cut through the skin and fat but not into the meat. Season the skin side of the pork generously with salt the flesh side with salt and pepper. Note: the reason to skip the black pepper on the skin is because it will burn under the high heat.
- Adjust the rack of your oven to the top 1/3rd, so it sits about 6-8 inches below the top heating element. Preheat to 475 F.
- Roast the pork belly, skin side up, for 30-45 minutes, checking in regularly, until the skin is golden brown and crackling, then turn the oven down to 300F and continue cooking for an additional 2.5-3 hours or until the meat is tender. Let the pork rest for at least 10 minutes before slicing.
Notes
- How to know if pork belly is done cooking: Insert a small knife into the thickest part of the pork, if the knife is met with any resistance it is not ready yet, if it slides in easily it is done cooking.
- Why is my pork belly skin not crispy? If the skin isn’t golden brown and crackling, turn on the broiler and cook for an additional 5-10 minutes. Keeping a very close eye to make sure it doesn’t burn!
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