When we last placed an order from our friends who have a pig ranch, we asked for fresh pork belly – 10 pounds of it! Why? Because it’s crispy on the outside, juicy and flavorful inside, and oh so versatile.
If you’ve had poorly cooked pork belly – chewy or otherwise unpleasant, you know that technique is important. We looked at several recipes and settled on the master recipe from Momofuku, which David Chang was kind enough to share at Lucky Peach. We expected that he probably knew what he was talking about. What we didn’t expect was how ridiculously simple the recipe would be!
Skinless Pork Belly vs. Skin On Pork Belly
You can buy pork belly slabs with the skin on or skinless. The great news is that this easy recipe works beautifully for either! The only difference is that you’ll need to score the pork belly skin with the skin on variety before roasting to get that perfectly golden brown and crisp crackling (crispy pork skin) and allow the seasonings to permeate the fat and meat. With skinless pork belly, you’ll skip the scoring and go straight to seasoning.
They’re often confused, but here’s the difference. Pork belly is a fresh, thick slab of meat cut from the abdomen of a pig. It hasn’t been cured or smoked. Bacon has been cured, smoked and sliced and typically comes from pork belly or back cuts (less fatty).
A few important tips before you begin:
There are some things to keep in mind when making this recipe to be sure that it comes out perfectly every time. First, despite the fact that you’ll only have a few moments of active time, you’ll want to start the process three days ahead. You’re essentially dry brining the meat and it needs an overnight stint in your refrigerator to take on all of that wonderful flavor. Then (ideally) you’ll refrigerate overnight again after roasting and before slicing and crisping.
Second, when you’re buying pork belly, no matter if it is skinless or skin on, look for a slab that is close to an even thickness, and around one pound (larger cuts will work, but will increase the cooking time). If you have thin areas, they are likely to burn during the first 30 minutes of roasting at 450˚F.
Third, I’ve recommended that you wrap and chill the cooked pork belly overnight before slicing (don’t worry, the skin on version with still have crispy skin). This has two benefits: it’s much easier to slice and stays together beautifully when crisping up in a pan. That said, we almost always have a sample or two when it’s fresh out of the oven because it smells irresistible and tastes amazing, particularly those glorious burnt ends!
Finally, be sure to use a heavy bottomed, oven-proof pan or skillet for roasting (not a glass baking dish where the fat that renders will burn and smoke excessively).
How to Cook Pork Belly: Skin On or Skinless
1. If you’re cooking skinless pork belly, move on to the next step. For skin on pork belly, pat skin dry with a paper towel and score skin with a very sharp knife on the diagonal about 1/2-inch apart. Repeat this cutting in the opposite direction to create a diamond pattern (see image below). Take care to make shallow cuts – it’s okay to go into the fat, but don’t cut so deep that you go into the meat.
2. Season a one pound piece of pork belly (skin on or skinless) with a dry rub of sugar, salt and pepper. Cover and refrigerate overnight.
Seasoning Pork Belly Top 
Rubbing Seasoning into Skin 
Seasoning Pork Belly Side 
Seasoning Pork Belly Underside
3. The next day roast in a heavy, oven-safe pan or skillet in a 450°F oven for the first 30 minutes and then an hour at 275°F. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.
Roasted Skin On Pork Belly 
Roasted Skinless Pork Belly
4. Once chilled, slice into thick pieces and brown until crispy to enjoy alone or in a variety of recipes from salads to soups to sandwiches and more!
Pan crisped slices are perfect for Pork Belly Ramen, Pork Belly Sandwiches, and Pork Belly Tacos. Or use it in place of bacon in Bucatini all’ Amatriciana, Wedge Salad, or Spinach Salad. Hungry yet?
Pork Belly Recipe Video
Oven Roasted Crispy Pork Belly
Ingredients
- 1 pound pork belly skin on or skinless
- 2 teaspoons fine salt or 4 teaspoons kosher salt
- 2 teaspoons sugar
- a few grinds of black pepper
Instructions
- For skinless pork belly, move on to the next step. If using skin on pork belly, pat skin dry with a paper towel. With a sharp knife, score through skin every 1/2-inch at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in an opposite diagonal to create a diamond shape pattern. (recipe note #1)
- Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
- Preheat oven to 450°F.
- Roast pork belly for 30 minutes in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
- Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.
- Once chilled, slice into thick pieces and brown in a skillet on the stovetop until crisp. Enjoy alone or in soups, salads, pasta sauces, ramen and more! (recipe note #2)
Notes
- Scoring the pork belly skin allows it to crisp up and allows the seasoning to penetrate into the fat and meat below the skin.
- Be sure to check out my collection of Pork Belly Recipes for ways to use this delicious crispy pork belly!
I’ve never cooked pork belly myself, and I’ve only tried it for a couple of times at a restaurant. But oh my – this looks and sounds fabulous! So crisp, well-browned, juicy, and absolutely mouthwatering. Just the way a perfectly cooked pork belly must look. Excellent job!
This recipe looks fantastic, Marissa! The first time I ever had pork belly, it was chewy, fatty and rather off-putting. I decided I didn’t like it. However, now I realize that it just wasn’t prepared very well. I’ll have to try it again – my mouth is watering looking at these photos!!
Do you season both sides of the pork belly or just the top?
Hi Connor! I season all sides of the pork belly.
Hi Marissa! thanks so much for sharing this recipe! It looks really amazing. I have a pork belly slab in the freezer but I’ve already cubed them (about an inch and a half) Do you think I can still make this or do you think they will burn because they are so much smaller? Thanks!
Hi Terri! This is such a great question. I haven’t cooked small pieces like this, but if I were to try it, I would cut the cooking times in half. So 450°F oven for the first 15 minutes and then 30 minutes at 275°F. Even at that, I would keep an eye on it, particularly during the 450°F. Please let me know how it goes!
Hi Marissa,
Thank you for your suggestion. I cooked it today, as you suggested and it worked out really well! I flipped it after it browned to a crisp to prevent burning during the 450 degrees. After chilling and slicing, i sautéd it with Brussels sprouts and it had great flavor!
I am a Kitchen Manager and did Pork belly for the first time based on this recipe. I did a 6.5 – 7 pound piece. Seasoned with Salt,pepper,garlic,cayenne and brown sugar. Score the top fat then seasoned and Let sit overnight. About 22 hours. Then Seared it on the top and bottom on flat top grill. Put in oven on 450 for 30 minutes and another 45 on 275. Came out perfect!! Crispy on top and juicy!! The seasoning is great on it sweet and spicy. Letting it chill in the fridge tonight and serving as a simple sandwich with lettuce, tomato, onion. And sriracha mayo. It smells heavenly! Can’t wait to try it. Thank You. Thank You!!!
You are making me so hungry, Mark!! Glad you found the recipe helpful and made it your own. 🙂
Why should you use skinless pork belly?
Hi there! I typically make this recipe with skinless pork belly, but you’ll see in the comments that several readers have made it with success using skin-on pork belly that they’ve scored prior to roasting.
I was able to get pork belly from Costco, but they are cut into roughly 1/3lb slabs. I plan to cook up 4 of these slabs (1.3 lb). Since they are smaller slabs, any idea on how long to cook them? I’m afraid that cooking them the same amount of time as a single 1 lb slab will dry them out.
Hi Andrew! You’ll want to reduce the cooking time. I haven’t made this recipe with slabs smaller than a pound, but I would reduce the hot oven time (450˚F) to 15-20 minutes, and start checking the belly after 30 minutes at the cooler temp (275˚F). You want it to be tender but not mushy. Let me know how it goes!
Went well. I did pretty much what you recommended (before seeing your reply). It’s a winner!
So glad it went well, Andrew! Thanks for coming back to let me know.
I also buy my belly from Costco. I do not buy the pre-sliced belly but the whole belly. I then slice mine into 2-3 lb pieces. This still works great with this recipe.
That’s so great, Jason. Thank you for coming back to let me know!
I have a 12 oz precooked pork belly with the skin on. How can I prepare this to attain the crispy crunchy skin?
Hi, Tonya. I wish that I had some advice to share, but I don’t. With the pork belly being precooked, it will be tricky to crisp the skin without overcooking the meat.
If you want to crisp up the skin without cooking the pork belly, you can try heating oil up to 450F or so and ladling it over the skin of the pork belly. The oil will crisp it right up. Be VERY careful when doing this though, make sure the ladled oil has a safe reservoir to collect in and make sure you wear thick, protective clothing to prevent splashed oil from burning you.
I love this! Just love this. I just can’t figure out how to prevent the bottom from turning black (burning). Also is cooling it a necessary step? Sorry if you answered this before.
Hi, Julian! Are you talking about the splatter turning black or the actual pork belly? The sugar does tend to get deeply caramelized on top, but the bottom shouldn’t be burned. Be sure to use a heavy bottomed pan (like cast iron), not glass. The cooling step allows the pork belly to return to a more solid texture making it much easier to slice. Hope that helps!
Hello! What do you mean on the last step when you say to brown after you cool? In the oven or on the stove?
Hi, Matt! I recommend browning slices in a skillet on the stovetop. I’ll fix that in the recipe wording so it’s more clear. Thank you!
Hello! Wondering if the cooked pork belly can be frozen and thawed/browned in a skillet as needed? I tend to cook up big batches of this delicious stuff!
Hi Veronica! (That’s my middle name. 🙂 ) Yes, you can certainly freeze and then thaw and brown as needed. I recommend using it within 3 months for the best flavor!
This looks great and you can do so many things with it! I have a lot of mouths to feed and need a bigger roast….. how long should you cook a 7/8lb pork belly?
Hi Karlie! Yes, SO versatile! I would cook the pork belly in a couple of batches in a large, cast iron skillet. First I would cut the 8-pound piece of pork belly into 4, 2-pound slabs and then cook 2 slabs at once (repeating with the remaining 2 slabs). Let me know how it goes! 🙂
Want to cook this for a dinner tomorrow!!! I have 5lbs of pork belly.
Do you think i can do this in a simple aluminum tray or glass pyrex?
After the roasting is done and refrigerated, do you wait until it’s room temperature to brown in? is it in all 4 sides? Do you do it in a pan? thank you!!!
Hi there! You’ll want to cook it in a heavy, oven-safe pan or skillet, not the glass dish. I don’t wait until it’s room temperature, just slice and crisp it up in a pan. It’s fully cooked, so you can brown it to whatever degree you’d like. Enjoy!
Thank you!!! 🥰😊
We made this for ramen and it was AMAZING!!! Will absolutely be making this again and again and again!
I love to hear that, Ashley!! Thank you for coming back to let me know.
Thank you very much for this recipe – I’ve been looking for a way to get the pork belly crispy outside and tender inside for a long while. Your recipe is just what I needed:) I did make a few modifications though (sorry) – I omitted the sugar (husband is on keto diet) and sprinkled with salt, pepper, smoked paprika. I also used my air fryer instead of the oven…400 degrees for 23 mins, then 275 degrees for 30 mins. It came out spectacular – I didn’t even get to save and re-fry for sandwiches since my husband polished off what I made!
So glad that you and your husband enjoyed it, Christina! So sweet of you to come back and let me know!
I have now used this recipe/guidance to cook pork belly at least a half dozen times and it always turns out great; it can really make people think you know what you are doing! FWIW I’ve modified the spice mix a couple times and added some smoked paprika and used a combination of brown and white sugar.
So glad you’re enjoying this recipe and making it your own!!
We subbed maple syrup for sugar but used the same cooking technique and it was truly one of the most beautiful, tender and flavorful pieces of pork ever.
That’s fantastic, David! So glad it turned out so well! Love the idea of swapping in maple syrup!
Your friends have a pig ranch!? How amazing is that!! Im jealous! Whenever I see pork belly I always think of kakuni since I had to make pounds and pounds of it daily at a restaurant I worked at (a long time ago!). The thought of braised pork belly kinda makes me cringe, but your crispy roasted pork belly is giving me LIFE! It looks totally amazing, Marissa!!! Nothing like the pork belly of my past! I can’t wait to make this!!!!! Pinned!
My second question(s) as I try this recipe for my first time. I found your prior post about freezing it before or after cooking, so that is good to know. My problem is that I put it in the oven at 450 and the juices and I’m assuming the sugar in the pan has burned. I have the fans on and the door of the house open, but it’s smoky in here. So, I put a bit of water in the pan, which I know ruins the crispiness I’m in search of. Is it normal for the stuff in the pan to burn? I am using a 9×13 glass pan — should I not use glass? I also did not take the skin off, but from reading other comments, I’m assuming that’s not the issue. Any thoughts would be greatly appreciated.
Hi Kristen – sorry about the smoke! I haven’t had that issue, but always use a heavy pan like a cast iron skillet or ceramic coated heavy skillet. Perhaps it is the glass pan?
That’s what I’m thinking. Thank you for replying. I will use a cast iron pan the next time. I did make the ramen tonight! YUM! And I took the skin off the pork belly afterwards, crisped it up well on the stove, and mixed it in with the dogs food. The dog is very happy too tonight!
I’m so glad that it worked out, Kristen! And glad you made the ramen too – one of our favorites! Love it that your dog got an extra treat tonight too. 🙂
My sister recommended putting a bit of water in the pan, scewer the pork loin to sit above the water rather than in the water while its in The oven. Havent tried it her way yet but we’ll see.
Can you direct me to the post that talks about freeze thing pork belly before vs after cooking? I haven’t been able to find it.
I have my pork belly in the fridge after seasoning last night. It will go into the oven shortly. My question is whether, after you cook it, cool it, and slice it, can I freeze the slices? I’d like to be able to have them in the freezer and ready to take out and crisp up in the fry pan for a quick week-night Ramen dinner. What do you think?
Yes, you can absolutely freeze the slices for a quick meal later!
Hi there. I’m planning on cooking 2 lbs pork belly. How much longer should I cook it at the low temperature? Thank you.
Hi Aun! I’d recommend cutting the pork belly in half lengthwise before you begin and you will want to cook it longer at the lower temperature because of the extra weight. My best guess is 75-90 minutes. I’d love to hear how it goes!
Being in my mid-80s and alone I would love to try this. Wonder if the pork belly was made to your receipe and
served/eaten over a plate of commercially steamed asian veggies and maybe topped with shredded chedder would be fast delicious and something for a non-cook to enjoy? Your comment would be appreciated.
Hi, Al. Sure, feel free to use the cooked pork belly in any dish that you like. You might try the dish first without the cheese as pork belly is very rich on its own. Hope you enjoy!
Hi so I have made this several times and wonder what is the benefit of the salt and sugar? Is it like dry rub because I don’t taste anything when I cook it off. Otherwise this is a wonderful recipe and I have used for my ramen soup and made pork belly sandwiches in the puffy bread. Thank you.
Glad you’re enjoying the recipe! The salt and sugar do work as a dry rub to flavor the pork belly and also help it caramelize in the oven. 🙂
I lucked into a 1.25 lb slab of pork belly from my local butcher and followed this recipe with great success! It was my first time cooking pork belly and this was a great jumping off point. I made this last night to use in bahn mi style rice bowls (with cucumber, cilantro, mint, red pepper, and carrots). It received rave reviews from my spouse and we were both eager to devour the leftovers today. I did forget that you specify an overnight rest in the fridge, so I compensated by letting the rub sink in for an hour and a half at room temp before roasting. I also added 1 tsp of five spice blend to the rub. This will be my go-to for any future pork belly!
Sounds like a fantastic meal, Amanda! So glad you enjoyed the pork belly and love your twist of adding 5 spice blend! Thanks for coming back to let me know!
Hi! I just want to comment that when you buy the pork belly, be sure to request one large strip that = 1 lb. We brought home two strips that together equalled 1 lb and they cooked too fast with this recipe. My fault but thought I should let other users know! The flavor was great however and I’m going to get a new cut and try again. Thanks!
Hi Betsy! Thanks for the helpful tip! Glad you enjoyed the flavor… 😉
Is there a particular reason why you chill before you slice and serve? I make the momofuku pork buns and chill it for that recipe so it slices easier. But if I was roasting this to serve immediately would I really need to? I would probably cut a one pound chunk in half after cooking, and eat it like a pork chop. A deliciously devine pork chop. I cook belly a thousand ways, but was just curious about why to chill for this preparation.
Hi there, Chris. We’ve definitely eaten it right away as well – so melt in your mouth delicious! The purpose of wrapping and chilling is to make the pork belly easier to slice and crisp up in a pan for things like pork belly sandwiches and pork belly ramen.
Hi Marissa. First time making pork belly. I was just about to start cooking this recipe when I realized that the pork belly I bought had the skin on. Is there a way I can still make this with the skin on, or do I need to remove it or just buy another pound of it with the skin off. Thanks in advance!
Hi Edward – I haven’t made this recipe with skin-on pork belly, so I don’t want to give you bad advice about cooking it. If it were in my kitchen, I’d carefully remove the skin before following the recipe. Let me know how it goes! 🙂
I’ve made this recipe with skin-on pork belly. It was delicious, but was soaking in pork fat at the end of baking in the oven. If you use skin-on, just make sure you remove it from the pan immediately after taking it out of the oven, otherwise it’ll absorb all the fat. Pat it dry with a paper towel, then finish it as instructed in the recipe.
Thanks so much for the tips, Rich!
Hi Marissa, I made this recently and it was very good! I was just rereading as want to make it again and realise that your recipe says skinless – I made mine skin on and the crackling was amazing, so now a bit nervous of changing it. I came on here to ask if you score the skin (which I did) – have you made it with skin on? Can’t imagine that skin off would make it nearly as crispy (and making it for a dinner party so stuck with what to do! Maybe I’ll do one of each and enjoy the left overs….).
Hi Wendy! I’m so glad that you enjoyed the recipe and that the cracklings were so good! I say stick with what works! And if you ever try it with skinless, I bet you’ll enjoy it too.
Hi All, I’ve made this pork belly with the skin on and it turned out amazing. I didn’t score the pork belly, but I did poke it with a fork all down it’s length and then gave a light sprinkling of kosher salt on top, but leave all the other spices for the sides only. Turns out very crispy and delicious. When making for a party, I cut into 1/2 slices and serve right away. They’re always a hit on their own.
Thanks so much, Justin!
HI Marissa,
I just found this recipe, I’m trying to make a dish with this in it.
I did have a few questions. firstly would I have to cook this one at a time, or if was I making this for a party would I be able to make two as long as I space them out?
Would I be able to roast some mushrooms and garlic with underneath, or on the sides??
I’m thinking about loading them up in like a bread bowl type deal, and shredding some cheese on top.
Hi James. 🙂 Yes, you can make more than one, but do give each one its own space to brown. You’ll want to cook these at least several hours before you plan to use them – wrap them up tight and refrigerate until chilled through. Once you cut them in to slices and crisp them up in a pan, you can use them however you like.
I don’t recommend cooking the pork belly with other ingredients, like the mushrooms and garlic as it won’t allow the pork belly to get crispy, it would steam instead from the liquid of the other ingredients.
Hope that helps. Enjoy!
Sorry, it took so long for me to get back to you. So I did as you said and I cooked the veggies in the leftover juices instead and cooked them in like a walnut liqueur, and poured everything in a bread bowl and covered it with a cheese sauce. it came out delicious!!! I cooked another this past week and omg it came out amazingly!!! thank you so much for your reply
do you roast uncovered?
Hi, Lyle. Yes, I cook it uncovered. 🙂
Hey Marissa, cooking Pork Belly for the first time and found your recipe. I am in Jamaica so I have added a little dry rub and a toops of mushroom soy sauce to spice things up a bit. Will let you know how it turns out. Thanks. Brian
I’m trying this tonight! No oil or anything on the pan you put it on?
Fantastic! No need for oil in the pan… 🙂 Would love to hear how it goes.
Thanks for the recipe! I needed a little more help and details on the proper technique. I had been improvising with mixed results. Although I used 3 pounds sliced into 7 pieces it worked beautifully. I also added a little ground fennel, dry mustard and house BBQ spice rub.
That’s fantastic, Drew! So kind of you to come back and let me know. 🙂
Great technique! I was looking for ways to tweak my cooking method and yours was perfection.
Thought I’d add: If you’re looking for more of an asian twist, I like to incorporate a salpicao-esque marinade. I recommend using a combo of soy sauce (1/4 cup), Worcestershire sauce (However much you’d like to match the soy sauce but I like a good bit), two or three bay leaves, and red pepper flakes).
And if you like vinegar, I like to make a mixture of white and rice wine vinegar in a bottle, throw in slices of jalapeno and a couple garlic cloves for a spicy dipping sauce. Goes great with rice.
Can’t wait to try this, it will be my first time making pork belly! My pork is 1.5 lbs, but is rather thin compared to what I see in other recipe examples. Do you think I still need to add additional time for the extra 1/2 lb?
Hi Amanda! I’d keep an eye on it during the high temperature phase at the beginning so that it doesn’t scorch. You may want to cook it longer at the lower temperature because of the extra weight. My best guess is 75 to 90 minutes. I’d love to hear how it goes.:)
Hi Marissa, This is my first try at a pork belly! Trying it for Fathers Day. I am following your instructions as it seemed the easiest and best. My only question is if the meat is almost 2 pounds does that change the time for the beginning low temp? I know ultimately the end time will be more. Thanks looks great!
My previous question should have said “the beginning High temp! and P.S. Yes your husbands hands are nice 🙂
😉
Marissa, it was such a success! I increased the salt and sugar for the overnight process. The beginning high temp was fine at 30 minutes but I cooked it for 90 minutes at the 275. Turned out perfect! we sliced it and put it on the grill to crisp it up even more. Thanks for a great recipe, its a keeper.
That is fantastic, Marilyn! So sweet of you to come back and let me know.
That’s wonderful, Marilyn! I haven’t cooked that large a piece, but my guess is that the beginning high temp will be enough to get that crispness you want. Then you’ll likely need to add on a little time at the lower temperature. I’d love to hear how it goes!! Have a great time today. 🙂
I’m going to try your recipe this morning. What is it that you skin??? Thanks in advance.
Hi Ed – some butchers sell pork belly with the skin on, others with it already removed. If you’re asking what to skin, I bet that you have pork belly that already has the skin removed. 🙂
Aloha ! I made this and then I used the sliced pork belly in tacos like your other recipe and it was FABULOUS !!
or as we say here in Hawaii, it was ONO !
Aloha!! That’s wonderful, Dawn! We just got back from Hawaii – attending our niece’s college graduation – and, I must say that Hawaii is also ONO! 🙂
HI, I have a half pound piece of pork belly and no clue how to cook it. Found you! Shall I cut the roasting time to roast my little piece?
Hi Julie,
I haven’t cooked a piece smaller than a pound, but think it would take a similar amount of time. You might shave 5 minutes off the initial 30 minutes of high heat roasting time and start checking it for doneness / crispiness after 45 or 50 minutes at the lower temp. Let me know how it goes!
Thank you for the reply! I roasted it this morning for actually a bit less time and it was delicious! I did 425 for 20 minutes and 275 for about 40 min. Thank you again.
That’s fantastic, Julie! So sweet of you to come back to let me know.
Marissa I was fortunate to find your site just as I was getting ready to do a 2 pound pork belly. I used my usual pork rub that I use for my pork shoulders when I smoke them, brown sugar, coriander, black pepper, salt, onion and garlic. Roasted per your description with the exception of doing it on a rack over a sheet pan, turned out spectacular. Thank you for the ideas!
Hi, Dave! So glad the pork belly turned out so well – sounds delicious!
Hello Marissa,
Did you use all the sugar and salt mixture on pork belly??
Hi, Chelsea. Yes – rub it on all sides of the pork belly. 🙂
I cannot eat sugar or sugar substitute. Do you think honey would work here? Wonder how much.?
Hi there. I haven’t tried this with honey. My only concern is that the honey might burn at the high initial temperature. If I was going to try it, I’d brush the pork belly with a tablespoon of honey and cook at 350°F (instead of 450°F) and then stick to the rest of the recipe. If you try it, I’d love to hear how it goes.
Marissa, it worked out great. Just a hint of sweetness using 1tbsp. May go with a little tiny bit more next time.
I did 400 degrees for 30 min and 1 hour at 275 degrees like you suggested. Perfect. Thanks for the info and great recipe.
That’s fantastic! Thanks for coming back to let me know!
Hi,
After just the 30 minutes at 450°, the pork had reached an internal temp of over 160°. Is it necessary to keep roasting it?
Hi Adam – Honestly, I’ve never taken the internal temperature after the first part of the cooking time. But after the full cooking time, the pork is certainly not overcooked. The second part of the cook time at the much lower temperature is what gives the pork belly that melt-in-your-mouth texture.
What about on a grill? Need any adjustment s to cook it on the grill?
Hi Chris…Great question. I haven’t tried this on the grill, so I can’t give you a great answer. The main concern I have about using the grill is a consistent temperature. If you give it a try, I’d love to hear how it goes.
Hi, I lived in Korea for many years and know that inditect heat bbqing will yield fantastic results. Slam it first with high heat like the post indicates, and then hope hope u have enough alcohol and/or patience to see the beautiful, blistered skin you have been in need of.
Hi Marissa, I just visited the Gunpowder Ranch website and see that they are no longer in Bend. Do you have another local source for pork?
Hi Cindy – I know, I’m bummed! They’re in Ashland now…it’s almost worth a road trip. 🙂 There is another resource near Bend though – DD Ranch. Here’s the link.
Thanks Marissa. I will give them a try.
HI, I am going to try this, one question what about the skin? On or off?
Thanks
Hi Murray. We’re making it again this week too. 🙂 Skin off… Enjoy!
I’m so interested in making this, but my husband and I are trying to eliminate sugar. Would it ruin the recipe to leave it out?
Hi Elizabeth…honestly I recommend leaving the sugar – it’s a tiny amount for a full pound of meat and is what gives the pork those wonderful caramelized edges. The pork belly is enough for at least 8 servings, so it’s about 1/4 teaspoon per serving.
Thank you! Now I’m wondering how much sugar we’ve unknowingly ingested when ordering this at our local restaurant! 🙂
I have a 5 lb. piece from costco and am not quite sure how to prepare such a large piece and also how to eat it. With noodles? Rice? Can I freeze it after I cook it?
Lucky you, Elisa! 🙂 I like to cook 1 pound at a time as it’s very rich and you won’t need much per person – about 8 servings per pound. Once it’s chilled and you cut it into slices and then crisp it up in a pan, it’s very versatile. Yes, with noodles and rice. It’s great on ramen, in lettuce wraps – use it anywhere you would use bacon.
I buy several pounds of pork belly at a time and freeze it in 1-pound pieces. Honestly, I haven’t had to freeze any that I’ve cooked, but would be comfortable doing so as I’ve frozen cooked bacon many times.
I hope your pork belly turns out beautifully. Let me know how it goes.
Can you leave the skin on in slices?
Hi Eddie. Honestly, I wouldn’t recommend it – better to skin the pork belly.
Would a dry rub work with this?
Hi Ginger – that’s a great question. I haven’t tried that – my only concern is that the herbs in the rub may scorch in the first 30 minutes at high temp.
Do I need to cover the pork belly in the oven? Or do I just leave it in a pan?
Hi Jackie – just leave it in the pan. 🙂
Hi no rack in the roasting pan? I see some recipes call for a rack others do not. I’m going to go with however you did it 🙂
Hi, Christoper. No rack required! 🙂
Hi Marissa, I made your pork belly recipe last night and it was AMAZING!! I’ve been terrified to make my own pork belly for some time but it was easy and totally worth it! Thanks!
That’s awesome, Shauna!! Thanks for coming back to let me know…
What pan did you use to bake it?
Hi Lawrence…I used an enameled cast iron pan. A plain cast iron pan would also work well.
This recipe is so simple but so delicious. I made it ahead of time and sliced it and heated it up and served it with white rice and cucumber and tomato salad. Delicious!!!
That’s awesome, Kim! That salad sounds like the perfect complement…
This looks delish! Question: Do you cook the pork belly fat-side down? I’ve always thought fat-side up creates the cracklins? Can’t wait to make this today!!
That’s a great question! Yes, I do cook it fat side up and I’ll make a note of it in the recipe. Thank you!
Awesome! Thanks for the response, and the amazing recipe!
Is the refrigerating/reheating necessary? I’m planning on having this straight out the oven(with time to cool of course)
Hi Deni – it’s delicious right out of the oven! No need to wait if you don’t want to. Enjoy!
Made this yesterday and it was Awesome! Easy prep and super yummy. I cooked it in the morning for use later in the day, and it took all we had not to nosh on it when it came out of the oven a glorious caramelized, tender piece of porky goodness. This recipe is a keeper!
That’s fantastic, Jen! Thanks for coming back to let me know…and I know what you mean about not eating it straight out of the oven. Though I’d be lying if I told you that we don’t ALWAYS have a bite or two. 🙂
Hi Marissa! Do I turn the pork while it’s baking?
Hi Michelle – nope, no need. 🙂 Enjoy!
This looks amazing! Two questions: do you season both sides or just the meat side?
Also, do I have to refrigerate over night? Can I do it for 6-8 hours? Thanks!
Hi Karen, and thanks! I season the meat on all sides and 6-8 hours should be enough. I haven’t tried this yet, but I’ve been thinking about trying this like a Hasselback potato so that the seasoning touches the interior meat as well. (Like this – http://bit.ly/1fMOdg8) – If you try it, will you let me know how it goes?
Is there a difference between using white, raw, or brown sugar?
Hi Nadja – White or raw will work. I don’t recommend brown sugar as the molasses in it might scorch.
This looks amazing! I have some pork belly left in the freezer, so excited to test this out tonight!
I would like to invite you to come a Chicory App recipe partner. Are you interested?
Thank you!
I’ve always wanted to cook my own pork belly but the task seemed to daunting. Need to try this recipe! It looks awesome!
I’ve always thought of pork belly as being super complicated to make…but apparently not! I guess with all that fat, you really can’t go wrong.
This looks just mouthwatering! Love the added crisp!
I love pork belly! I have never prepared it this way, simply roasted. Looks fantastically tender and mouthwatering delicious! I can’t wait to try this method! Thanks for sharing & Cheers!
Pork is one of my favourite meats to enjoy! Love the crispiness! So good!
I’ve only had pork belly one time, and that was at a food conference – but I have to admit, it was tasty!
Seriously delicious! I can’t wait to try this as a topping for some of our ramen noodles and veggies. .
My husband adores pork belly, but I have a hard time with it. Probably because I’ve had the chewy or otherwise unpleasant kind! I will have to give your recipe a try- it sounds simple and looks delish!
Yes, I certainly am hungry yet! For some reason I thought pork belly had to be cooked for much much longer. Now this not-very-good-at-cooking-meat person feels a bit more confident about givin g this a go!! 🙂
Helen, yours will turn out perfectly! Promise that you’ll try it… 🙂
I’m in trouble now — up until I read your post I’ve only had pork belly at restaurants for special occassions. Make it at home??? Too much deliciousness 🙂
Sorry about that. 😉 Now you’ll have to try it at home too…
Wow, your oven roasted crispy pork belly is perfect to make a cassoulet (French dish)!!
We love cassoulet! What a wonderful idea…
WHAT?! It’s THAT easy?? OK. You know this is going to make an appearance on my blog someday very soon….
PS I have a crush on David Chang. We arrived 1 hour before the restaurant opened to make sure we got a seat. And the military precision and planning we invested into ensuring we succeeded in getting a reservation through his online only booking system for his Sydney Momofuku restaurant was impressive. There were four of us online at the same time, on a conference call, waiting to hit “Submit” the minute the clock ticked over to 9am. We got a reservation!! (Actually, we accidentally made a triple reservation. Oops!)
I love that story, Nagi! And I’m so jealous that you’ve actually eaten there.
I still can’t believe how simple it is to make super flavorful, melt-in-your mouth pork belly. I’d have made it much sooner had I known! Can’t wait to see what you’ll do with it…
yes, Chef David Chang is the master!!!! and I LOVE crispy pork belly!!!! one of my fave indulgences!!! love this, Marissa!!!
Hi is, isn’t he!? I love the way he writes his recipes too – it feels like he’s right, a friend guiding you through his recipes.
Love pork belly, but never cooked it myself! Love this recipe, need to try it! looks awesome!
Thank you, Mira! Yes, definitely try it – it’s easy as can be and so good!
That’s a beautiful piece of pork belly. In fact just reading through your post made my mouth water! 😀
It really was, Lorraine! I’m always relieved when a cut of meat is beautiful under that butcher paper when I haven’t seen it in advance!
That looks like it could melt in my mouth. Eat some now, eat some in a pork bun later. Yum times a thousand.
Exactly! We ate it just as it was pictured the first day, then in a bean thread noodle stir fry and then in ramen. How’s that for a versatile cut of meat! 😉
I can never resist pork belly and I love when it is tender on the inside and crispy on the outside!
That’s exactly how I like it too, Ashley! 🙂
You just whispered my two favourite words: pork & belly. I’m feeling faint. And hungry. 🙂
We’ll come on over and I’ll whip up a batch just for you! 🙂
Holy smokes, simple and ridiculously delicious – sign me up. Looks fantastic, I have several I purchased recently in the freezer from a nearby Asian market (crazy inexpensive). Can’t wait to try this one.
That’s wonderful, Kevin! Yes!! Definitely try it – I guarantee you won’t be disappointed!
Hi Marissa! I just happen to have some pork belly in my freezer and it’s going into the oven very soon! This looks fantastic! I’m thinking this would be good along side of a nice fresh salad!
That’s exactly what we paired this with, Dorothy! Great minds think alike, right? 😉 It’s so rich that it doesn’t take much to make it a meal.
Wow, I never knew it was so easy! And it looks incredible – definitely hungry now! P.S. Your hubby does have nice hands!!
XO
Awww, thank you so much! And, I know what you mean! I read Dave’s recipe twice before I decided to make it thinking, “How can it be that simple!?”
Marissa that is gorgeous! There is a very special technique in making pork belly but it’s not that hard is it!!! I love that you introduced me to gun powder ranch!!! I am going over to look at them now! This looks really fantastic! Well done!
Thank you so much! And yes, not hard at all, but so very good. 🙂
Wow! That IS easy! It just goes to show that when you have a really awesome ingredient, you don’t need much to make it magical. And oh that crispy wonderfulness on the outside… Marissa, you’re making me drool!
You’re exactly right, Kathleen! In fact, Keith and I had 3 little slices each and it was plenty – so rich!