Go Back
–+ servings
A close-up of sliced, juicy pork belly with crispy, golden-brown skin, arranged on a piece of parchment paper. The tender, perfectly cooked layers of meat and fat are clearly visible, with a portion of fresh greens on a plate partially seen on the right.
Print Recipe
4.73 from 70 votes

Oven Roasted Crispy Pork Belly

This recipe works equally well for skin-on and skinless pork belly. I cut back on the salt and sugar a bit from Dave Chang's original recipe. Adapted from Momofuku: A Cookbook.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron recipe, easy, keto, low carb
Servings: 8 people
Author: Marissa Stevens

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)

Video

Notes

  1. Scoring the pork belly skin allows it to crisp up and allows the seasoning to penetrate into the fat and meat below the skin.
  2. Store refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.
  3. Be sure to check out my collection of Pork Belly Recipes for ways to use this delicious crispy pork belly!

Nutrition

Calories: 297kcal | Carbohydrates: 1g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 599mg | Potassium: 104mg | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code