Pork belly is an indulgent, delicious cut of meat that deserves a spot in every home cook’s repertoire. When cooked properly, pork belly transforms from a thick, fatty slab to slices of tender, juicy meat encased in crispy, golden brown crackling.
The key to cooking pork belly in the oven is low and slow heat that gently renders the fat while keeping the meat moist. With just a few simple steps and ingredients, you can easily achieve restaurant-quality pork belly from the comfort of your own kitchen.
Benefits of Cooking Pork Belly in the Oven
Oven roasting is one of the best and easiest cooking methods for pork belly. Here are some of the benefits
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Consistent heat: The oven distributes heat evenly around the pork, leading to thorough, even cooking. This prevents the meat from drying out.
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Low temperature: Low, indirect heat gently cooks the fatty pork belly without burning the exterior or overcooking the meat.
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Minimal effort: Simply season the pork belly, pop it in the oven, and let it cook. Unlike grilling or pan frying, oven roasting doesn’t require your constant attention.
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Crispy skin The hot dry air of the oven dehydrates and crisps up the fatty pork skin into delicious crackling.
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Flavor development: The long cook time allows the seasoning and pork flavors to fully develop and mingle.
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Easy clean up Oven roasting is a contained mess-free cooking method. The pork juices and fat stay neatly in the roasting pan.
Step-By-Step Guide
Follow this simple process for oven-roasted pork belly with perfect crispy skin and succulent meat every time.
Ingredients
- 1 pound pork belly, skin on
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Directions
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Prep the pork belly: Rinse the pork belly under cold water and pat it completely dry with paper towels. With a sharp knife, lightly score the skin side of the pork in a crosshatch pattern, cutting through just the skin and fat layer, not the meat. This helps render the fat and makes the skin extra crispy.
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Make the rub: In a small bowl, stir together all of the seasoning ingredients until thoroughly combined.
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Season the pork belly: Rub the spice mixture all over the pork skin and underside. Use your fingers to massage the seasoning into the meat. Cover the seasoned pork and place it in the fridge for at least 1 hour and up to overnight. This helps the pork absorb moisture and prevents the meat from drying out during roasting.
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Preheat the oven: Preheat your oven to 300°F. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
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Roast: Place the seasoned pork belly skin side up on the baking sheet. Roast for 2 hours, until the pork skin is nicely browned and crispy. If desired, carefully drain off some of the rendered pork fat halfway through the roasting time.
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Rest: Let the pork belly rest for 10-15 minutes before slicing into pieces. This allows the juices to reabsorb back into the meat.
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Serve and enjoy! Slice the pork belly into strips or cubes. The meat should be tender and juicy, while the top skin is perfectly crisped and crackly. Enjoy it as a delicious main dish or appetizer!
Tips for the Best Oven-Roasted Pork Belly
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Choose pork belly with an even 1/2 inch thickness. Thinner cuts can dry out and overcook. Thicker cuts may not crisp up fully.
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Leave the skin on while cooking. It protects the meat, renders delicious fat, and provides irresistible crackling.
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Dry the pork belly thoroughly before seasoning. This helps the rub adhere and develop flavor.
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Cut slashes through just the skin before cooking. This allows the fat to render out efficiently.
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Roast fatty side up. Direct oven contact crisps up the skin beautifully.
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Cook low and slow. High heat makes pork belly rubbery. Low heat tenderizes it.
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Let it rest before slicing. Resting seals in the juices for succulent meat.
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Save the rendered pork fat. It’s liquid gold for cooking!
Flavor Variations
The simple salt, pepper, and spice rub already provides plenty of flavor. But you can easily toss in additional seasonings and ingredients to complement the pork:
- Fresh herbs like rosemary, thyme, or sage
- Spices like fennel, coriander, ginger, or five spice powder
- Citrus zest such as orange, lemon, or lime
- Minced garlic or shallots
- Brown sugar or maple syrup for caramelization
- Soy sauce, hoisin, sriracha, or oyster sauce
- Honey for stickiness and char
- Chiles for heat
Get creative and spice it up to match your palate!
Serving Suggestions
Rich, fatty pork belly pairs excellently with many sides and flavors. Here are some serving ideas:
- Steamed rice or roasted potatoes to soak up the juices
- A tangy slaw or green salad to cut the fattiness
- Sauteed vegetables like bok choy, broccoli, or asparagus
- A bright, acidic sauce like chimichurri or a vinaigrette
- Fresh fruits like pineapple, mango, or apple
- Crunchy pickled vegetables for contrast
- Creamy coleslaw, potato salad, or macaroni salad
On its own, oven-roasted pork belly also makes for a satisfying small plate or rich appetizer before a meal.
What to Do With Leftovers
Properly stored, leftover roasted pork belly keeps well in the fridge for 3-4 days. Here are some delicious ways to use up leftovers:
- Dice up and add to fried rice or pasta
- Fill omelets, breakfast burritos, or sandwiches
- Chop and fold into mashed potatoes or potato salad
- Shred and use in soups, stews, or chilis
- Mix into macaroni and cheese or baked pasta dishes
- Cube up for easy snacking
- Reheat slices in a skillet to recrisp the skin
The rich, fatty pork belly can even be frozen for longer term storage. Thaw it overnight in the fridge before using.
Common Questions
Should the pork skin be up or down when roasting?
Always place it skin (fat) side up. Direct exposure to the oven’s heat will crisp up the skin beautifully.
Do I really need to let it rest afterward?
Yes, resting is crucial! It allows the pork to reabsorb all the delicious juices that get pushed out while cooking. Skipping this step means dry, flavorless meat.
Can I use a meat thermometer to check for doneness?
You can, but temperature isn’t the best indicator for rich, fatty cuts like pork belly. Instead, use visual cues like browned, crispy skin and tender meat that shreds easily.
Can I speed up the roasting time at a higher temp?
It’s best not to exceed 300°F. The pork belly needs the gentle, gradual render and tenderizing effect of the low, slow oven method.
Should I baste the pork belly while it cooks?
Basting really isn’t necessary. You want the dry oven environment to dehydrate and crisp the skin. Brushing it with liquid will make it soggy.
What’s the best way to get really crispy crackling?
Scoring the skin, drying the meat thoroughly, cooking skin up, and resting after roasting are key. Finishing under the broiler can also amp up the crispiness.
The Takeaway
Oven roasting results in pork belly that’s tender and juicy on the inside with crispy, crackly skin on the outside. With just a simple dry rub and the right technique, you can easily achieve amazing pork belly at home. Experiment with different flavor additions and serve it alongside your favorite sides and sauces. Soon this cut of meat will become a regular in your dinner rotation.