A Guide to Achieving Perfectly Cooked Pork Belly Every Time

Pork belly is a cut of meat that, when prepared properly, yields meat that is succulent, tender and full of flavor However, cooking it improperly can result in underdone or overly dry pork belly that is tough and chewy The key is cooking the pork belly to the right internal temperature.

Why Temperature Matters for Pork Belly

Cooking pork belly to the proper internal temperature is crucial for ensuring it turns out juicy, tender and safe to eat. Pork needs to reach a high enough temperature for long enough time to kill potentially harmful bacteria like Salmonella. Undercooked pork can put you at risk for foodborne illness.

On the flip side allowing the internal temperature to get too high will cause the pork belly meat to dry out and become tough. No one wants a pork belly that is too firm and chewy! The collagen and fat needs time to properly break down and tenderize the meat.

So finding that ideal temperature window is essential for the best results every time.

The Perfect Internal Temp for Pork Belly

The ideal internal temperature for pork belly is 160-165°F (71-74°C). At this temperature range, the pork will be perfectly cooked through while still maintaining a tender, juicy texture.

Temperatures exceeding 170°F will cause the belly to become dry and tough. Always rely on an instant read thermometer to determine when your pork belly has reached the ideal temp. Don’t rely solely on the prescribed cooking times.

How Thickness Impacts Cooking Time

The thickness of the pork belly greatly impacts the overall cooking time. Thinner belly cuts will obviously cook faster than thick slabs. A general rule of thumb is to cook pork belly for about 30 minutes per pound at 350°F.

For example, a 3 lb pork belly will take about 1.5 hours to reach 165°F. But use your thermometer to be sure!

Tips for Cooking Juicy, Tender Pork Belly

Follow these tips and tricks for foolproof pork belly every time:

Score the skin side of the belly before cooking. This allows the fat to render evenly.
Place pork belly on a wire rack in a sheet pan to allow airflow and prevent steaming.
Cook at 300-325°F to give the fat time to slowly render and keep the meat moist.
Flip the belly halfway during roasting for even cooking.
Brush with sauce or glaze during last 15-30 mins once browned for added flavor.
Let rest 10 minutes before slicing for juices to redistribute.

Step-By-Step Instructions

Follow this simple process for roasted pork belly:

Take pork belly out of packaging and pat dry thoroughly with paper towels.
Use a sharp knife to lightly score skin side. Make diagonal cuts about 1⁄4 inch deep.
Generously season both sides with salt, pepper, and any other spices.
Place pork belly skin side up on a wire rack set inside a sheet pan.
Roast at 300°F for about 30 minutes per pound, flipping halfway through.
Once internal temp reaches 160°F, glaze or brush with sauce if desired.
Continue roasting until 165°F internal temperature.
Remove pork belly from oven, tent with foil and let rest 10 minutes.
Slice into strips and serve immediately. Enjoy!

Pork Belly Burnt Ends

If you’re feeling adventurous, try making pork belly burnt ends! This involves smoking a whole slab of belly until tender, cubing it, tossing in sauce and finishing on the grill or in the oven until crispy and caramelized.

Follow this process:

Smoke pork belly at 225-250°F until internal temp reaches 165°F.
Remove from smoker and cube into 1-inch pieces.
Toss cubes in your favorite BBQ sauce.
Place back on smoker or in oven at 300°F until browned and crispy, about 30-60 mins.

The result is melt-in-your-mouth pork belly with crispy, charred edges that are full of flavor!

Let’s Recap Key Points

Cook pork belly to 160-165°F internal temp for the best results.
Allow 30 minutes per pound of belly at 300-350°F.
Use a meat thermometer for accuracy!
Rest for 10 minutes before slicing to retain juices.
Score the skin before cooking to improve rendering.
Try making smoked pork belly burnt ends for intense flavor.

Cooking pork belly properly takes a little time and technique, but the rewards are well worth it. Crispy skin, succulent meat and incredible flavor will make you love pork belly even more. Give it a try!

How to Smoke Pork Belly Like a Brisket | Heath Riles BBQ

FAQ

What temperature should pork belly be?

What temp do you cook pork belly to? You want to smoke the meat a bit beyond the safe internal temperature of 145°F so that the pork belly internal temp reaches 190-195°F. Pork belly smoked to this temperature should fall off the bone and melt in your mouth!

How do you know when pork belly is done?

The pork will be ready when the juices run clear and the flesh is tender when pierced with a knife. If the skin hasn’t crisped up, try putting the joint under a hot grill for a few minutes – but remember to keep an eye on it to avoid burning.

Is pork done at 180?

The USDA recommends cooking pork to an internal temperature of 145–160°F (63–71°C) — depending on the cut — and letting it rest for at least 3 minutes before eating.

What temperature do you cook pork belly serious eats?

With pork belly, this can be a little overwhelming—you have to really love gelatinous meat to enjoy the texture. Sometimes I do. I advocate a 155°F 36-hour cook for my Deep-Fried, Sous-Vide, All-Belly Porchetta. But in this case, I’m going with the more reasonable 170°F (77°C), 10 hour combination.

What temperature should you cook pork belly?

When it comes to cooking pork belly, the ideal temperature for achieving that perfect texture and flavor is between 190-205°F. While the safe internal temperature is 145°F, cooking it beyond this point will result in a more tender and flavorful meat. It’s important to note that overcooking pork belly can also result in tough and rubbery meat.

How long should a pork belly be cooked at 375?

When roasting pork belly, it’s generally recommended to cook it for 1.5 to 2 hours at 375°F to 400°F, or until the internal temperature reaches 160°F. For grilling, pork belly should be cooked for about 30 minutes per side at medium-high heat.

How long do you cook a 2 pound pork belly?

For oven roasting, a 2-pound pork belly should be cooked for about 2-2.5 hours at a temperature of 275°F. The initial high temperature of 450°F for the first 30 minutes helps to crisp up the skin, but it’s important to lower the temperature to prevent overcooking.

How do you cook pork belly slowly?

To cook pork belly slowly, as in Chef John’s Caramel Pork Belly recipe, you should: ‘want to slowly cook the pork belly so it gets very tender and the fat has time to render to baste the meat as it cooks’, Herrera says. ‘This is a tough muscle so it needs a longer cooking time at low heat to breakdown the tough tissue.’ To slow roast pork belly: ‘low and slow for the win’.