Crispy Slow-Roasted Pork Belly

Four portions of pork on an oval, silver platter.

5 from 3 votes

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.

Prep Time10

Cook Time3

Resting Time3

Course: Main Course

Cuisine: American

Servings:

Calories: 1175kcal

Author: Leigh Anderson

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

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 FAQs:

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!

Storing Leftovers: Leftover pork belly can be stored in the refrigerator for up to three days. Reheat in a hot cast iron pan or in the oven at 400F for 10 minutes.

Nutrition