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
- 1 pound skinless pork belly
- 2 teaspoons fine salt
- 2 teaspoons sugar
- a few grinds of black pepper
- 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!