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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.
Hi, I made this recipe. The first time it came out delicious. The second time it started to burn at 450 for 30 minutes and wasn’t as good as the first. I’m making it again but will turn down my oven to 400 and keep an eye on it cooking. My oven has a fan in it but it was not set on convection, so maybe my oven runs hot. ( I need to buy a thermometer for it to be sure).
Thanks for the receipe and THANK YOU for checking the comments and replying. Many other websites comments are from years ago.
Hi Edward! So glad the first one turned out delicious! You’re absolutely right that your oven likely runs hot – dropping to 400°F is a smart adjustment. An oven thermometer is definitely worth the investment since so many ovens run 25-50 degrees off. Thanks for the kind words about responding to comments – I love hearing how recipes work out for everyone!
Thanks.
For the recipes, I enjoy different style of cooking will recommend to
Friends and family, it’s tasty part of the pig
My pleasure, Curtis. I’m so glad you enjoyed it.
This never makes it through the chilling/browning stage! Tasty right out of the oven.
I love it! Thank you, April.
Very tasty. Great in recipes if my family doesn’t eat it all first!
Thanks, Jill! We have that problem in our house too. 😉
Hi there! Do you have any advice as to how to amp up the time for a larger pork belly? I have a 5 pound one, I really don’t think it will take an hour per pound but I’m not sure how to scale it up. Thank you!
Hi Angela! I haven’t cooked a piece that large, so can’t speak from experience. There are several readers who have cooked larger pieces (and some who’ve cut larger ones to cook in batches). One reader (Spencer) cooked a 4lb slab and noted that, “It only takes 30-45 minutes of extra roasting time.” I hope that helps!
Can you please give an example of a pan that can be used in the oven and also on an electric top stove. All I can think of is cast iron but it will scratch my stove. I’m also wondering if this can be frozen after cooked since the process is so long?
Hi Courtney! For a pan that works on both electric stovetops and in the oven, you have several options: stainless steel skillets with oven-safe handles (like All-Clad or Cuisinart MultiClad), enameled cast iron (like Le Creuset or Staub) which won’t scratch your stovetop, or hard-anodized aluminum pans with metal handles (many Calphalon models work well). Just make sure that your chosen pan is rated for the oven temperature needed in the recipe and has no plastic components. As for freezing, yes! This freezes beautifully. Let it cool completely, then portion and store in airtight containers for up to 3 months.
Thanku for the recipe I wouldn’t have know any of this as this is my first pork belly I wanted to try something different 😁👍🏼
My pleasure, Casey! I’m so glad you enjoyed it!
Can you eat it right out of the oven or do you need to chill in fridge and reheat later?
Hi Elizabeth! Yes, you can eat it straight out of the oven. But it will firm up and be easier to slice if you chill it first.
this is the best recipe! My go to for Pork Belly. I appreciate it is a 3 day recipe so I can just do a bit each day. I sliced and froze the extra and made quick ramen on week nights. So so good!
aww…I love to hear this, Ann! So glad you’re enjoying the recipe.
Thank you for the recipe. I made a 2lb cut of pork belly from Costco. I used 4 tsp table salt and 4 tsp sugar but it was much too salty and I like salt more than I should. It’s in the fridge colling down but not sure what to do with it since it’s so salty..
Is it the salt or the costco cut?
Hi Stafania! Do you know if the pork belly you used was seasoned? If that’s the case, then it would be too much to add more salt and sugar. That said, if it was unseasoned, I recommend you read through the comments, you’ll see that readers have widely varying opinions on seasoning. 🙂 I recommend using what you have where you get little pops of flavor in something like my Pork Belly Fried Rice or in Pork Belly Ramen, but minimize seasoning to the broth. I hope that helps!
Trying it for the first time tonight. Serving on top of rice with steamed old bay artichokes as a side dish.
Sounds delicious, Evan!
This was so easy and delicious. I’m trying it in the fried rice today.
That’s so good to hear, Gabi! Thank you for coming back to let me know.
Do I need to rinse off the salt & sugar prior to baking? Some recipes I’ve researched give this instruction. It’s my first time roasting pork belly.
Hi Lynda! No need to rinse before roasting.
Hi Marissa! I’ve tried this recipe as written and it is truly amazing. Do you think it could be adapted for the pre-sliced pork belly you can get from Costco? Any recommendations on cook time/temp?
Hi Sophia! This is an excellent question, but I haven’t tested this recipe with thinly sliced pork belly, so can’t give you specifics. My concern is the high temperature portion of the recipe. I’m confident it can be done, but you’d want to reduce the cooking times significantly and likely reduce the seasoning since it’s a much thinner cut of meat. If you try it, I’d love to hear how it goes!
When you reduce the oven temp from 450 to 275, do you need to wait until the temperature actually gets to 275 inside the oven? Or can I just leave it inside?
Hi Ken! You can just leave it inside.
My oven only goes to 400 degrees. Can I still make pork belly?
Hi Jonni! I haven’t tested this recipe at that temperature, so I don’t know. My guess is that the pork belly would still be delicious, but I’d cook longer at the lower temp – 10 to 20 minutes more? If you try it, please let me know how it goes.
I cook mine (.5-1 lb) for the first 30 minutes at about 420F because otherwise my smoke detectors go off! It works fine.
Thank you for your cooking notes, Kristina. Glad you’re enjoying the recipe!