Do you remember the lovely ladies that I introduced you to, Sonia and Krista, from Gunpowder Ranch and Roasting (They’re the urban California girls who now run a ranch here in Bend, Oregon.)? In our last order from them, we asked for fresh pork belly – 10 pounds of it! The only problem was that we’d never actually cooked pork belly.
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 Dave Chang was kind enough to share at Lucky Peach. We expected that, when it came to pork belly, he probably knew what he was talking about. What we didn’t expect was how ridiculously simple the recipe would be!
You can eat it just like this or wrap it tightly and refrigerate, then slice and crisp up as needed for Pork Belly Ramen, Pork Belly Sandwiches, Pork Belly Tacos, or in place of bacon in Bucatini all’Amatriciana, Iceberg Wedge Salad, Spinach Salad, Romano Beans or even to add big flavor to dishes like Cauliflower Fried Rice. Hungry yet?
How to Cook Pork Belly
1. Season a one-pound slab of fresh pork belly with a dry rub of sugar, salt and pepper.
2. Cover the seasoned pork belly and refrigerate overnight.
3. The next day roast seasoned pork belly 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.
4. Once chilled, slice cooked pork belly into thick pieces and brown until crispy to enjoy alone or in a variety of recipes from salads to soups to sandwiches and more!
Pork Belly Recipe Video
Oven Roasted Crispy Pork Belly
Ingredients
- 1 pound skinless pork belly
- 2 teaspoons fine salt
- 2 teaspoons sugar
- a few grinds of black pepper
Instructions
- 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, 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! *See Recipe Notes for Ideas!
Julian Braxton says
June 24, 2019 at 2:44 pmI 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.
Marissa says
June 24, 2019 at 5:25 pmHi, 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!
Matt says
May 15, 2019 at 6:33 pmHello! What do you mean on the last step when you say to brown after you cool? In the oven or on the stove?
Marissa says
May 16, 2019 at 3:25 pmHi, 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!
Karlie says
April 25, 2019 at 1:25 pmThis 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?
Marissa says
April 25, 2019 at 2:14 pmHi 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! 🙂
Vero Ak says
April 5, 2019 at 3:49 pmWant 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!!!
Marissa says
April 5, 2019 at 5:26 pmHi 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!
Veroak says
April 6, 2019 at 12:36 amThank you!!! 🥰😊
Ashley Tompkins says
March 3, 2019 at 2:47 pmWe made this for ramen and it was AMAZING!!! Will absolutely be making this again and again and again!
Marissa says
March 4, 2019 at 1:51 pmI love to hear that, Ashley!! Thank you for coming back to let me know.
Christina says
February 26, 2019 at 5:59 pmThank 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!
Marissa says
February 26, 2019 at 7:13 pmSo glad that you and your husband enjoyed it, Christina! So sweet of you to come back and let me know!
Pork Eater says
January 16, 2019 at 11:53 amI 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.
Marissa says
January 23, 2019 at 11:47 amSo glad you’re enjoying this recipe and making it your own!!
David says
November 25, 2018 at 3:11 pmWe 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.
Marissa says
November 26, 2018 at 4:16 pmThat’s fantastic, David! So glad it turned out so well! Love the idea of swapping in maple syrup!
Kristen Keefe says
August 13, 2018 at 7:24 pmMy 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.
Marissa says
August 14, 2018 at 11:57 amHi 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?
Kristen Keefe says
August 15, 2018 at 8:04 pmThat’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!
Marissa says
August 15, 2018 at 9:05 pmI’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. 🙂
Elena says
September 10, 2018 at 12:31 pmMy 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.
Rhiannon says
September 26, 2018 at 1:48 pmCan 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.
Kristen Keefe says
August 13, 2018 at 6:13 pmI 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?
Aun Dom says
August 4, 2018 at 7:49 amHi there. I’m planning on cooking 2 lbs pork belly. How much longer should I cook it at the low temperature? Thank you.
Marissa says
August 4, 2018 at 5:35 pmHi 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!
Al Dusin says
July 11, 2018 at 1:05 pmBeing 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.
Marissa says
July 12, 2018 at 11:57 amHi, 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!
Jerri says
March 3, 2019 at 6:17 amHi 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.
Marissa says
March 3, 2019 at 10:29 amGlad 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. 🙂
Amanda W says
June 25, 2018 at 3:50 pmI 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!
Marissa says
June 26, 2018 at 3:07 pmSounds 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!
Betsy Billinghurst says
June 4, 2018 at 8:35 amHi! 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!
Marissa says
June 4, 2018 at 11:09 amHi Betsy! Thanks for the helpful tip! Glad you enjoyed the flavor… 😉
Chris says
May 14, 2018 at 6:08 pmIs 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.
Marissa says
May 15, 2018 at 6:09 amHi 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.
EDWARD MARKS says
May 13, 2018 at 2:38 pmHi 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!
Marissa says
May 13, 2018 at 5:00 pmHi 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! 🙂
Rich says
March 23, 2019 at 5:25 pmI’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.
Marissa says
March 25, 2019 at 9:18 amThanks so much for the tips, Rich!
Wendy says
January 16, 2018 at 4:03 pmHi 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….).
Marissa says
January 19, 2018 at 1:37 pmHi 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.
Justin says
May 20, 2018 at 8:48 amHi 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.
Marissa says
May 21, 2018 at 3:23 pmThanks so much, Justin!
James says
December 30, 2017 at 10:34 pmHI 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.
Marissa says
December 31, 2017 at 11:47 amHi 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!
James says
January 7, 2018 at 1:32 pmSorry, 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
Lyle says
November 19, 2017 at 7:34 pmdo you roast uncovered?
Marissa says
November 21, 2017 at 8:52 amHi, Lyle. Yes, I cook it uncovered. 🙂
Brian St. Juste says
October 29, 2017 at 7:49 amHey 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
Dax Martinez-Vargas says
September 10, 2017 at 4:12 pmI’m trying this tonight! No oil or anything on the pan you put it on?
Marissa says
September 10, 2017 at 4:52 pmFantastic! No need for oil in the pan… 🙂 Would love to hear how it goes.
Drew B. says
August 21, 2017 at 8:20 amThanks 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.
Marissa says
August 22, 2017 at 2:11 pmThat’s fantastic, Drew! So kind of you to come back and let me know. 🙂
Kevin says
July 7, 2017 at 10:37 amGreat 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.
Amanda says
June 19, 2017 at 5:51 amCan’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?
Marissa says
June 20, 2017 at 8:31 pmHi 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.:)
Marilyn says
June 18, 2017 at 8:31 amHi 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!
Marilyn says
June 18, 2017 at 8:35 amMy previous question should have said “the beginning High temp! and P.S. Yes your husbands hands are nice 🙂
Marissa says
June 18, 2017 at 1:17 pm😉
Marilyn says
June 19, 2017 at 5:30 amMarissa, 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.
Marissa says
June 20, 2017 at 8:33 pmThat is fantastic, Marilyn! So sweet of you to come back and let me know.
Marissa says
June 20, 2017 at 8:34 pmThat’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. 🙂
Ed Barnett says
June 11, 2017 at 2:39 amI’m going to try your recipe this morning. What is it that you skin??? Thanks in advance.
Marissa says
June 15, 2017 at 3:01 pmHi 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. 🙂
dawn says
June 1, 2017 at 12:09 pmAloha ! 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 !
Marissa says
June 1, 2017 at 12:20 pmAloha!! 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! 🙂
Julie B. says
May 25, 2017 at 2:49 pmHI, 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?
Marissa says
May 26, 2017 at 1:57 pmHi 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!
Julie B. says
May 26, 2017 at 3:12 pmThank 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.
Marissa says
May 26, 2017 at 5:14 pmThat’s fantastic, Julie! So sweet of you to come back to let me know.
Dave Fouchey says
April 17, 2017 at 4:17 pmMarissa 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!
Marissa says
April 18, 2017 at 8:12 amHi, Dave! So glad the pork belly turned out so well – sounds delicious!
Chelsea says
April 17, 2017 at 8:11 amHello Marissa,
Did you use all the sugar and salt mixture on pork belly??
Marissa says
April 17, 2017 at 9:27 amHi, Chelsea. Yes – rub it on all sides of the pork belly. 🙂
M. Gowan says
April 13, 2017 at 2:48 pmI cannot eat sugar or sugar substitute. Do you think honey would work here? Wonder how much.?
Marissa says
April 13, 2017 at 3:17 pmHi 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.
M. Gowan says
April 14, 2017 at 7:47 pmMarissa, 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.
Marissa says
April 17, 2017 at 9:28 amThat’s fantastic! Thanks for coming back to let me know!
Adam says
April 1, 2017 at 8:54 amHi,
After just the 30 minutes at 450°, the pork had reached an internal temp of over 160°. Is it necessary to keep roasting it?
Marissa says
April 1, 2017 at 2:15 pmHi 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.
Chris Jones says
March 27, 2017 at 7:44 amWhat about on a grill? Need any adjustment s to cook it on the grill?
Marissa says
March 27, 2017 at 5:10 pmHi 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.
DOUG says
March 31, 2017 at 7:39 pmHi, 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.
Cindy Bryce says
March 23, 2017 at 7:37 amHi 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?
Marissa says
March 23, 2017 at 11:17 amHi 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.
Cindy Bryce says
March 24, 2017 at 8:34 amThanks Marissa. I will give them a try.
Murray says
January 23, 2017 at 12:51 pmHI, I am going to try this, one question what about the skin? On or off?
Thanks
Marissa says
January 23, 2017 at 1:16 pmHi Murray. We’re making it again this week too. 🙂 Skin off… Enjoy!
Elizabeth Dugas says
January 9, 2017 at 3:29 pmI’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?
Marissa says
January 9, 2017 at 3:40 pmHi 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.
Elizabeth Dugas says
January 9, 2017 at 4:38 pmThank you! Now I’m wondering how much sugar we’ve unknowingly ingested when ordering this at our local restaurant! 🙂
Elisa says
November 3, 2016 at 2:38 pmI 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?
Marissa says
November 3, 2016 at 3:12 pmLucky 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.
Eddie says
November 4, 2016 at 9:49 amCan you leave the skin on in slices?
Marissa says
November 4, 2016 at 10:24 amHi Eddie. Honestly, I wouldn’t recommend it – better to skin the pork belly.
ginger says
October 6, 2016 at 6:12 pmWould a dry rub work with this?
Marissa says
October 7, 2016 at 8:17 amHi 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.
Jackie says
September 27, 2016 at 8:25 amDo I need to cover the pork belly in the oven? Or do I just leave it in a pan?
Marissa says
September 27, 2016 at 8:51 amHi Jackie – just leave it in the pan. 🙂
Christopher Gabrielson says
February 28, 2017 at 11:10 amHi 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 🙂
Marissa says
February 28, 2017 at 11:17 amHi, Christoper. No rack required! 🙂
Shauna Stafford says
September 21, 2016 at 2:17 pmHi 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!
Marissa says
September 21, 2016 at 3:20 pmThat’s awesome, Shauna!! Thanks for coming back to let me know…
Marissa says
August 28, 2016 at 12:18 pmNo…just cook as is! 🙂
Lawrence from philippines says
May 28, 2016 at 7:48 amWhat pan did you use to bake it?
Marissa says
June 26, 2016 at 3:30 pmHi Lawrence…I used an enameled cast iron pan. A plain cast iron pan would also work well.
Kim says
May 22, 2016 at 5:20 pmThis 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!!!
Marissa says
May 22, 2016 at 5:27 pmThat’s awesome, Kim! That salad sounds like the perfect complement…
Angie says
April 29, 2016 at 10:45 amThis 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!!
Marissa says
April 29, 2016 at 11:09 amThat’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!
Angie says
April 30, 2016 at 3:51 pmAwesome! Thanks for the response, and the amazing recipe!
deni says
April 29, 2016 at 10:05 amIs the refrigerating/reheating necessary? I’m planning on having this straight out the oven(with time to cool of course)
Marissa says
April 29, 2016 at 11:08 amHi Deni – it’s delicious right out of the oven! No need to wait if you don’t want to. Enjoy!
Jen says
April 18, 2016 at 1:47 pmMade 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!
Marissa says
April 18, 2016 at 1:54 pmThat’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. 🙂
Michelle says
April 7, 2016 at 2:53 pmHi Marissa! Do I turn the pork while it’s baking?
Marissa says
April 7, 2016 at 3:58 pmHi Michelle – nope, no need. 🙂 Enjoy!
Karen says
April 6, 2016 at 6:08 amThis 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!
Marissa says
April 6, 2016 at 7:49 amHi 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?
Nadja says
January 10, 2016 at 2:34 pmIs there a difference between using white, raw, or brown sugar?
Marissa says
January 13, 2016 at 2:05 pmHi Nadja – White or raw will work. I don’t recommend brown sugar as the molasses in it might scorch.
chilinhtran says
June 24, 2015 at 8:16 amThis 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?
Marissa says
June 24, 2015 at 4:22 pmThank you!
Jen says
May 26, 2015 at 5:39 amI’ve always wanted to cook my own pork belly but the task seemed to daunting. Need to try this recipe! It looks awesome!
Joanne says
May 26, 2015 at 5:09 amI’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.
Dan from Platter Talk says
May 25, 2015 at 8:16 pmThis looks just mouthwatering! Love the added crisp!
cheyholzworth says
May 25, 2015 at 10:12 amI 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!
Jess @ whatjessicabakednext says
May 25, 2015 at 8:30 amPork is one of my favourite meats to enjoy! Love the crispiness! So good!
Kristi says
May 25, 2015 at 8:08 amI’ve only had pork belly one time, and that was at a food conference – but I have to admit, it was tasty!
Bam's Kitchen says
May 25, 2015 at 5:51 amSeriously delicious! I can’t wait to try this as a topping for some of our ramen noodles and veggies. .
Allie says
May 24, 2015 at 6:12 pmMy 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!
Helen @ Scrummy Lane says
May 24, 2015 at 8:41 amYes, 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!! 🙂
Marissa says
May 24, 2015 at 11:15 amHelen, yours will turn out perfectly! Promise that you’ll try it… 🙂
April @ Girl Gone Gourmet says
May 24, 2015 at 7:24 amI’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 🙂
Marissa says
May 24, 2015 at 11:14 amSorry about that. 😉 Now you’ll have to try it at home too…
ZazaCook says
May 24, 2015 at 5:20 amWow, your oven roasted crispy pork belly is perfect to make a cassoulet (French dish)!!
Marissa says
May 24, 2015 at 11:13 amWe love cassoulet! What a wonderful idea…
nagimaehashi says
May 23, 2015 at 4:04 pmWHAT?! 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!)
Marissa says
May 23, 2015 at 4:18 pmI 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…
hipfoodiemom says
May 23, 2015 at 9:37 amyes, Chef David Chang is the master!!!! and I LOVE crispy pork belly!!!! one of my fave indulgences!!! love this, Marissa!!!
Marissa says
May 23, 2015 at 4:19 pmHi 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.
Mira says
May 23, 2015 at 7:48 amLove pork belly, but never cooked it myself! Love this recipe, need to try it! looks awesome!
Marissa says
May 23, 2015 at 4:20 pmThank you, Mira! Yes, definitely try it – it’s easy as can be and so good!
Lorraine @ Not Quite Nigella says
May 23, 2015 at 12:11 amThat’s a beautiful piece of pork belly. In fact just reading through your post made my mouth water! 😀
Marissa says
May 23, 2015 at 4:21 pmIt 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!
Maureen | Orgasmic Chef says
May 22, 2015 at 10:46 pmThat looks like it could melt in my mouth. Eat some now, eat some in a pork bun later. Yum times a thousand.
Marissa says
May 23, 2015 at 4:22 pmExactly! 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! 😉
Ashley | Spoonful of Flavor says
May 22, 2015 at 8:10 pmI can never resist pork belly and I love when it is tender on the inside and crispy on the outside!
Marissa says
May 23, 2015 at 4:22 pmThat’s exactly how I like it too, Ashley! 🙂
Kristen @ The Endless Meal says
May 22, 2015 at 6:03 pmYou just whispered my two favourite words: pork & belly. I’m feeling faint. And hungry. 🙂
Marissa says
May 23, 2015 at 4:23 pmWe’ll come on over and I’ll whip up a batch just for you! 🙂
KevinIsCooking says
May 22, 2015 at 6:01 pmHoly 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.
Marissa says
May 23, 2015 at 4:23 pmThat’s wonderful, Kevin! Yes!! Definitely try it – I guarantee you won’t be disappointed!
Dorothy Dunton says
May 22, 2015 at 3:44 pmHi 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!
Marissa says
May 23, 2015 at 4:24 pmThat’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.
Mon Petit Four says
May 22, 2015 at 3:18 pmWow, I never knew it was so easy! And it looks incredible – definitely hungry now! P.S. Your hubby does have nice hands!!
XO
Marissa says
May 23, 2015 at 4:26 pmAwww, 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!?”
Girl and the Kitchen says
May 22, 2015 at 7:48 amMarissa 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!
Marissa says
May 23, 2015 at 4:27 pmThank you so much! And yes, not hard at all, but so very good. 🙂
hapanom says
May 22, 2015 at 5:48 amWow! 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!
Marissa says
May 23, 2015 at 4:28 pmYou’re exactly right, Kathleen! In fact, Keith and I had 3 little slices each and it was plenty – so rich!