How Long Should You Cook Pork Belly Per KG? A Detailed Guide

Pork belly is a deliciously fatty and flavorful cut of meat that is popular in many cuisines. When roasted or slow cooked properly, pork belly transforms into tender, mouthwatering meat with crispy, crackling skin. But knowing how long to cook pork belly can be confusing, especially when cooking times are given per kilogram.

In this comprehensive guide, we will walk through everything you need to know to perfectly cook pork belly based on its weight in kilograms. You’ll learn about choosing the right cut, prep steps, cooking methods, times, and tips for nailing crispy skin and juicy meat every time.

How Cooking Time Varies By Weight

The cooking time for pork belly varies significantly depending on the weight and thickness of the cut. Here is a general guideline for roasting times per kilogram:

• 500g pork belly – roast for 60 minutes total
• 1kg pork belly – roast for 90 minutes total
• 1.5kg pork belly – roast for 120 minutes total
• 2kg pork belly – roast for 150 minutes total

To summarize, pork belly should be roasted for approximately 30 minutes per 500g or 1 pound. So a 1kg piece will need about 90 minutes in the oven.

Always remember that larger thicker cuts of pork belly will require more time to cook through and become tender. Once you know the weight you can easily estimate the cooking time.

Choosing the Right Cut of Pork Belly

When choosing pork belly at the market or butcher shop, keep these tips in mind:

• Select a cut that has distinct layers of fat and meat. Avoid belly that looks overly fatty.
• Look for pork belly with nicely marbled meat and thick ribbons of fat.
• Choose a size that suits your recipe and number of servings. Pork belly shrinks as it cooks.
• For even cooking, pick a cut that is evenly shaped versus tapered on one end.

The weight, shape, and fat-to-meat ratio of the pork belly cut will all impact total cooking time as well.

Prepping Pork Belly for the Oven

Proper preparation is key to delicious roasted pork belly:

• If the belly has skin, use a sharp knife to score the skin in a diamond pattern. Cut slashes about 1⁄2-inch apart without cutting into the meat.
• Pat the pork belly dry with paper towels.
• Generously season both sides with salt and pepper or dry rub.
• For extra flavor, you can rub minced garlic, herbs, or spices into the meat.
• Let the seasoned pork belly rest for 30 minutes or refrigerate overnight. The salt will draw out moisture.

These simple prep steps set you up for success before pork belly hits the oven.

How to Cook Pork Belly – Step-By-Step Methods

Now let’s walk through the detailed steps for cooking pork belly perfectly using two classic methods.

Oven Roasting

Roasting is ideal for achieving crispy crackling and tender, fall-apart meat.

• Preheat oven to high heat, around 220°C/430°F.
• Place pork belly on a wire rack in a roasting pan, skin-side up.
• Roast for 30 minutes at the high temp.
• Reduce heat to 160°C/325°F and continue roasting about 30 minutes per 500g.
• Use a meat thermometer to check internal temp of 62°C/145°F.
• Let rest 10 minutes before slicing into portions.

Pro Tip: For extra crispy skin, blast under the oven broiler for a few minutes at the end.

Slow Roasting

For ultra-moist and fork tender pork belly try the slow roasting method:

• Heat oven to 220°C/425°F. Place pork belly skin-side up on a rack in a roasting pan.
• Roast for 20 minutes until skin just starts to brown.
• Turn oven temperature down to 120°C/250°F.
• Continue slow roasting for 1 1⁄2 – 2 hours until very tender when pierced.
• Increase temperature to 220°C/425°F for about 10 minutes to re-crisp the skin.
• Let pork belly rest for 10-15 minutes before serving.

The initial high heat followed by low and slow cooking breaks down the fat and collagen. An extra blast of heat at the end makes the skin perfectly crispy.

Tips for Crispy Skin and Moist Meat

Achieving the perfect balance of crispy, crackling skin and succulent pork belly meat does take some finesse. Here are some helpful tips:

• Dry the skin well before cooking and cut vertical slashes through the skin. This helps fat render and skin get crispy.
• Cook low and slow, especially larger cuts, to allow time for fat to break down.
• Let pork belly rest before slicing so juices redistribute. Never skip this step!
• Near the end of cooking, increase oven temp to re-crisp the skin. Watch closely to avoid burning.
• For ultimate crispiness, finish under the broiler for a couple minutes.
• Brush skin with oil or maple syrup to enhance browning if needed.

Follow these guidelines as you learn how your oven works best. With practice, you’ll be able to roast pork belly with crackling skin and moist meat every time.

Doneness and Carryover Cooking

Judging the doneness of pork belly can be tricky. Here’s what to look for:

• Use a meat thermometer to check for an internal temp of at least 62°C/145°F.
• The meat near the bones should be just slightly pink when fully cooked.
• Well done pork belly will be more grayish in color throughout.
• The fat should be slightly translucent, not bright white when done.
• Check for charred areas if crisping the skin under a broiler.

Also keep in mind that pork belly will continue cooking and the temperature will rise about 5-10°F after removed from the oven. So pull it just under your target temp.

If concerned about undercooking, you can return pork belly to the oven for 5-10 minute intervals until desired doneness is achieved.

Serving and Storing Leftover Pork Belly

Once roasted, be sure to let pork belly rest for 10-15 minutes before slicing to retain moisture. Resist the urge to start slicing immediately!

Here are some tasty ways to serve up pork belly or use leftovers:

• Slice into thick chunks and serve with sides like roasted veggies, mashed potatoes, or coleslaw.
• Dice up pork belly to toss into fried rice, ramen, or congee.
• Chop and add to scrambled eggs, hash, or mac and cheese.
• Use leftovers for sandwiches, tacos, pizza, in chopped salads or soups.
• Store properly wrapped pork belly for 2-3 days in the refrigerator. It also freezes well for longer storage.

With endless serving possibilities, roasted pork belly makes for amazing leftover meals all week long.

Now that you know how to calculate roast times based on pork belly weight in kilograms, you can confidently cook up this succulent, flavorsome cut of meat. Low and slow roasting produces the best results. Remember to prep the meat properly, use a meat thermometer, and always let pork belly rest before serving.

Refer to this guide the next time you have a 1kg or larger pork belly on hand. In no time, you’ll become a pro at roasting fork-tender pork belly with crispy crackling skin worth savoring. Enjoy!