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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, I was determined to recreate it at home. I turned to his Momofuku: A cookbook, and to my surprise, the recipe was ridiculously simple. This version is the result of that journey: a foolproof method that delivers unbelievably succulent, crisp-edged slices; truly restaurant-quality pork belly every time.
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
- Skinless vs. Skin-On Pork Belly
- Pork Belly, Side Pork, and Bacon
- Why This Recipe Works
- How to Cook Pork Belly: Skin-On or Skinless
- Pro Tips
- Variations and Serving Suggestions
- Make-Ahead and Storage
- Your Questions, Answered
- More Amazing Pork Belly Recipes
- Oven Roasted Crispy Pork Belly Recipe
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, and that is the truest way to replicate the restaurant experience. However, this easy recipe also works beautifully with skin-on pork belly! The method of roasting, chilling, and pan-frying is the same for both.
With the skinless variety, you’ll skip the scoring and go straight to seasoning. With skin-on pork belly, you’ll need to score it before roasting. This helps the skin get a head start on crisping in the oven, a texture that becomes even more incredible after the final pan-fry.
A Quick Note on Serving Skin-On Pork Belly: While the chill-and-fry method is recommended for both, the 1-pound skin-on piece in this recipe can also be rested for 10-15 minutes after roasting and served immediately as a small roast for four.
Pork Belly, Side Pork, and Bacon
The terms pork belly and side pork mean the same thing. Look at the grocery store or ask your butcher for either and you’ll get the same cut of meat.
But don’t confuse pork belly with bacon. Pork belly is a fresh, thick slab of meat cut from the pig’s abdomen that hasn’t been cured or smoked. Bacon, though it’s usually made from pork 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!
Why This Recipe Works
- Two-Stage Roasting: The recipe starts with a blast of high heat (450°F) to begin rendering the thick layer of fat and kickstart the crisping process. The temperature is then lowered to 275°F for a slow roast, which allows the tough connective tissues to break down, so the meat gets exceptionally tender.
- Overnight Dry Brine: Seasoning the pork belly and letting it rest overnight in the refrigerator adds flavor, but that’s not all. The salt draws moisture out of the belly, and that’s what you want for the crispiest edges.
- The Chilling Step is Key: Chilling the roasted pork belly completely is the step that gives you restaurant-quality results. It firms up the meat, so you can slice it into neat, thick pieces that won’t fall apart. This step also helps the slices crisp up beautifully in the pan without overcooking. (For the skin-on roast, this step is not required if serving immediately).
How to Cook Pork Belly: Skin-On or Skinless
Step 1: Score the Skin (if necessary): If you’re using skin-on pork belly, pat the skin very dry with a paper towel. Using a very sharp knife, make shallow diagonal cuts about 1/2-inch apart. Repeat in the opposite direction to create a diamond pattern. Cut through the skin and into the fat, but not so deep that you hit the meat. For skinless pork belly, you can skip this step.
Step 2: Season the pork belly all over with the dry rub of sugar, salt, and pepper, making sure to get it into all the nooks and crannies. Cover it and let it rest in the refrigerator overnight.
Step 3: The next day, preheat your oven to 450°F. Place the pork belly in a heavy, oven-safe pan or skillet (not a glass dish!) with the fat-side up. Roast on the middle rack for 30 minutes. Then, reduce the oven temperature to 275°F and continue to roast for another hour, or until the meat is tender but not mushy.
Step 4: Finish and Serve: Your final step depends on how you plan to serve the pork belly.
To Serve as Crispy Slices (Momofuku-Style): Remove the pan from the oven and let the pork belly cool to room temperature. Wrap it tightly in plastic and refrigerate it until completely chilled, at least a few hours or up to two days. Once chilled, slice into thick pieces and crisp up in a skillet to serve. (See serving suggestions below or use instead of bacon in recipes like Wedge Salad and Spinach Salad.)
To Serve as a Roast (for Skin-On Pork Belly): If serving right away, remove the pan from the oven and let the pork belly rest for about 10 minutes. Slice and serve to enjoy the freshly crispy crackling.
Pro 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.
- Dry Skin is a Must for Crispy Results: For skin-on pork belly, the skin must be completely dry before it goes into the oven. Pat it thoroughly with paper towels. The initial high-heat blast is also crucial for creating crispy bubbles.
- Don’t Undercook: The number one reason for tough pork belly is that it was undercooked. The low-and-slow portion of the cooking time is essential for breaking down tough connective tissues. If it’s still tough, it likely needs more time at the lower temperature.
- Use a Heavy Pan: A heavy, oven-safe skillet, such as cast iron, provides even, consistent heat, which helps the pork belly cook uniformly and the fat render properly.
Variations and Serving Suggestions
- Pork Belly Ramen: The ultimate ramen topping. A few crispy slices will make any bowl of ramen feel like it came from a specialty shop.
- Pork Belly Tacos: Add some pickled onions and cotija cheese for an incredible taco night.
- Pork Belly Sandwiches: A BLT becomes a PLT (Pork, Lettuce, Tomato) that is truly next-level. Also fantastic in Pork Belly Sliders.
- Pork Belly Fried Rice: Chop it into cubes for a rich and savory addition to your favorite fried rice recipe.
Make-Ahead and Storage
Store any leftover roasted pork belly wrapped tightly in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
The final step before serving is to sear the slices in a skillet to warm the pork belly and get those irresistible crispy edges. I recommend pan-frying because it’s fast and gives you total control so you can cook the slices up exactly as you like. Just slice the chilled pork belly and arrange the pieces in a cold, dry skillet in a single layer. Turn the heat to medium and let the fat slowly render out. Cook for a few minutes per side until the pork is heated through and gloriously crispy.
Your Questions, Answered
If your pork belly is still tough and/or chewy, it wasn’t cooked long enough. Because pork belly has a lot of connective tissue, it needs time to break down. At 275°F, it usually takes the full cooking time for that tissue to soften. If you pull it out too early or cook at too high a temperature at the beginning, it stays tough and hard to chew.
If you’re going for the Momofuku restaurant-style method, then yes, you need this step. Chilling the tender, rendered pork belly allows it to firm up, which is the only way to get clean, even slices. If you try to slice the warm meat, it won’t hold its shape and will fall apart in the skillet. This step is the key to the entire technique.
If you’re serving immediately as a roast: No. If you’re following the note to serve the skin-on pork belly as a small roast, simply let it rest for 10-15 minutes after it comes out of the oven, then slice and serve. If you’re following the Momofuku method, then yes. Searing the chilled slices renders the last bit of fat, deepens the flavor of the meat, and creates those irresistible crispy edges that are the hallmark of the Momofuku style.
Ask your butcher or grocery store meat counter for a center-cut piece of pork belly with even layers of fat and lean meat. You can buy it with the skin still attached or already removed; this recipe works either way.
I recommend roasting your pork belly in a standard oven, but the air fryer is a great way to reheat slices. To reheat the chilled slices in an air fryer, arrange them in a single layer and cook at 400°F for 3-5 minutes or until they’re as hot and crispy as you like.
More Amazing Pork Belly Recipes
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
Prepare the Pork Belly
- For 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. (See recipe note #1)
- For Skinless Pork Belly: Move on to the next step.
Season and Rest Overnight
- Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
Roast Low and Slow
- 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.)
Finish and Serve
- To Serve as Crispy Slices (Momofuku-Style): 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!
- To Serve as a Roast (Skin-On Alternative): Remove from oven and let rest 10-15 minutes before slicing. (See recipe note #2)
Notes
- Scoring: Scoring the pork belly skin allows it to crisp up and allows the seasoning to penetrate into the fat and meat below the skin.
- To Serve as a Roast: For the skin-on version, you can serve this immediately after roasting. Let the pork belly rest for 10-15 minutes before slicing and serving. This is ideal for a small roast for four.
- Storage: Store leftover chilled, roasted pork belly refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.
- Serving Ideas: 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.
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.