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You need just 4 everyday ingredients to make Pork Belly that’s crispy on the outside, juicy and flavorful inside, and oh so versatile. It’s the kind of thing you taste in a restaurant and think it would be impossible to make at home – but it’s just the opposite. Enjoy it on its own, simply pan-fried, or as the star of countless dishes.
If you’ve had poorly cooked pork belly – chewy or otherwise unpleasant – you know that technique is important. After experiencing the melt-in-your-mouth version at David Chang’s Momofuku Noodle Bar in New York City, where they use it to top bowls of ramen, fill steamed buns, and crown noodle bowls, I was determined to recreate it at home. I turned to David Chang’s Momofuku: A cookbook, where he generously shares the method. To my surprise, the recipe was ridiculously simple! And the result? Unbelievably succulent and truly restaurant-quality.
This is a fantastic, simple recipe. I have made it twice now then also used your P.L.T sandwich recipe. It’s sinful! Thank you for sharing!!!
LINDSEY L
Table of Contents
Ingredients for this Pork Belly Recipe
- Pork Belly: skin-on or skinless (more on that below)
- Fine Salt: or twice the amount of kosher salt (Diamond Crystal brand, or an equal amount of Morton brand)
- Sugar: plain granulated white sugar
- Freshly Ground Black Pepper
Skinless vs. Skin-On Pork Belly
Chang’s original recipe calls for skinless pork belly, but this easy recipe works beautifully whether your piece has skin or not! The only difference is that if the skin is still intact, you’ll need to score it before roasting to get that perfectly golden brown and crisp crackling (crispy skin) and allow the seasonings to permeate the fat and meat. With the skinless variety, you’ll skip the scoring and go straight to seasoning. Either way, the result is delicious.
Pork Belly, Side Pork, and Bacon
Pork belly and side pork are the same thing – the terms are synonymous because a pig’s belly wraps around its sides. If you ask your butcher for either, you’ll get the same cut of meat.
Don’t confuse pork belly with bacon, though. Pork belly is a fresh, thick slab of meat cut from the pig’s abdomen, uncured and unsmoked. Bacon, while often made from belly, has been cured, smoked, and sliced. It can also come from less fatty back cuts. So while they start from a similar place, they end up as very different ingredients in your kitchen.
5 essential Recipe Tips
- Plan Ahead: 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 stay 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.
- When 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. If you have thin areas, they are more likely to burn during the first 30 minutes of roasting at 450˚F (No matter what, keep and eye on it during this first high-heat period to avoid burning.) Larger cuts will work, but will increase the cooking time.
- For the best texture: I recommend that you cook, then wrap and chill the pork belly overnight before slicing. This has a few benefits:
- It’s much easier to slice.
- It stays together beautifully when crisping up in a pan.
- Allows flavors to intensify and meld.
- (Confession: we almost always have a sample or two when it’s fresh out of the oven because it smells irresistible and tastes amazing!)
- Use the right pan: 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).
- Get creative! This versatile ingredient shines in a variety of dishes. Try using it in ramen, tacos, sliders, or even fried rice for delicious and unexpected flavor combinations (recipe links below!).
How to Cook Pork Belly: Skin-On or Skinless
Step 1: For skin-on pork belly (for skinless, move on to the next step): 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.
Step 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.
Step 3: The next day roast in a heavy, oven-safe pan or skillet in a 450°F oven on the middle rack 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.
Step 4: Once chilled, slice into thick pieces and brown until crispy to enjoy alone or in a variety of recipes from salads (like Wedge Salad or Spinach Salad) to soups to sandwiches and more!
Oven Roasted Crispy Pork Belly
Video
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 on the middle rack 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.
- Store refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.
- Be sure to check out my collection of Pork Belly Recipes for ways to use this delicious crispy pork belly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the first time I’ve made pork belly having only had at restaurants. Who knew it could be this easy and so incredibly delicious? My husband and I are already planning when to make it again. Yum!
So wonderful to hear this was your first time making pork belly at home, Michelle! It really is surprisingly simple for such an impressive dish. I love that you and your husband are already planning the next round – that’s the best compliment this recipe can get. Thank you!