How to Cook Pork Belly: Oven-Roasted Crispy Perfection

You only need four simple ingredients to transform humble pork belly into a culinary masterpiece. Imagine pork belly with an irresistibly crispy exterior giving way to a juicy, flavorful interior that melts in your mouth. It sounds like something reserved for fancy restaurants, right? Surprisingly, making restaurant-quality crispy pork belly at home is not only possible, but also incredibly straightforward. Whether you want to savor it on its own, pan-fry it to golden perfection, or make it the star ingredient in a variety of dishes, mastering How To Cook Pork Belly will elevate your home cooking game.

Have you ever been disappointed by pork belly that’s tough or chewy? Technique is everything when it comes to this cut of meat. My quest for perfect pork belly began after tasting the incredible melt-in-your-mouth version at David Chang’s Momofuku Noodle Bar in New York City. Inspired by their use of pork belly to enhance ramen, steamed buns, and noodle bowls, I was determined to recreate that experience in my own kitchen. David Chang’s Momofuku: A cookbook became my guide, generously sharing his seemingly simple method. To my astonishment, the recipe was remarkably easy, and the results were truly outstanding – unbelievably succulent, restaurant-quality pork belly made right at home.

“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

What Goes into Perfect Pork Belly? Simple Ingredients, Maximum Flavor

This recipe relies on just four everyday ingredients, proving that sometimes less is truly more. High-quality pork belly combined with simple seasonings allows the natural flavors to shine, creating a dish that’s both impressive and easy to prepare.

Here’s what you’ll need to make delicious oven-roasted pork belly:

Pork Belly: The star of the show! You can use skin-on or skinless pork belly for this recipe. We’ll discuss the differences and how to handle each type below.
Fine Salt: Salt is crucial for drawing out moisture and enhancing the flavor of the pork. Fine salt is recommended for even distribution. If using kosher salt, be sure to use twice the amount (Diamond Crystal brand or an equal amount of Morton brand) to achieve the correct salinity.
Granulated Sugar: Sugar balances the savory saltiness and contributes to the beautiful caramelization of the pork belly during roasting. Plain granulated white sugar works perfectly.
Freshly Ground Black Pepper: A generous amount of freshly ground black pepper adds a touch of spice and depth of flavor to complement the richness of the pork belly.

Skin-On vs. Skinless Pork Belly: Which Should You Choose?

Chang’s original recipe calls for skinless pork belly, and this recipe works wonderfully with either option! The main difference lies in the preparation. If you opt for skin-on pork belly, scoring the skin before roasting is essential. Scoring creates those coveted golden brown, crispy cracklings (crispy skin) and allows the seasonings to penetrate the fat and meat beneath the skin. With skinless pork belly, you can skip the scoring step and proceed directly to seasoning. Regardless of which type you choose, the end result will be incredibly flavorful and tender.

Understanding Pork Belly: Pork Belly, Side Pork, and Bacon Explained

You might hear terms like “pork belly” and “side pork” used interchangeably, and that’s because they are the same cut of meat. “Side pork” is simply another name for pork belly, referring to the fact that the pig’s belly extends around its sides. So, whether you ask your butcher for pork belly or side pork, you’ll receive the same flavorful, fatty cut.

However, it’s important not to confuse pork belly with bacon. While bacon often originates from pork belly, they are distinctly different ingredients. Pork belly is a fresh, thick slab of meat taken from the pig’s abdomen, sold uncured and unsmoked. Bacon, on the other hand, undergoes a curing process and is typically smoked before being sliced. Bacon can also be made from leaner cuts of pork. So, while they start from a similar source, pork belly and bacon are transformed into very different culinary components.

5 Essential Tips for Cooking Perfect Pork Belly

Achieving perfectly cooked pork belly, with its crispy skin and tender meat, is easier than you might think. Here are five key tips to ensure success every time:

Plan Ahead: Embrace the Dry Brine: While the active cooking time is minimal, patience is key. This recipe utilizes a dry brining technique, which enhances flavor and texture. Start the process three days in advance to allow ample time for the salt and sugar to work their magic. The pork belly needs to rest in the refrigerator overnight after seasoning to fully absorb the flavors. Ideally, another overnight chill in the refrigerator after roasting and before slicing is also beneficial.
Selecting Your Pork Belly: When purchasing pork belly, whether skin-on or skinless, choose a slab that is relatively uniform in thickness and weighs around one pound. Uneven thickness can lead to thinner areas burning during the initial high-heat roasting phase at 450°F. If you do have a piece with thinner sections, keep a close eye on it during this initial roasting period to prevent burning. Larger cuts of pork belly are perfectly acceptable, but they will require longer cooking times to ensure tenderness.
The Magic of Chilling: For the ultimate texture, I highly recommend cooking the pork belly, then wrapping it tightly and chilling it in the refrigerator overnight before slicing. This chilling step offers several advantages:
- Easier Slicing: Chilled pork belly is much firmer and easier to slice neatly and evenly.
- Maintains Shape When Crisping: Chilling helps the pork belly slices hold their shape beautifully when you crisp them up in a pan, preventing them from falling apart.
- Flavor Intensification: Resting in the refrigerator allows the flavors to meld and intensify, resulting in a more delicious final product.
- (Chef’s Treat): While chilling is recommended, it’s hard to resist sampling a piece or two fresh out of the oven – the aroma is irresistible, and the taste is incredible even at this stage!
Choose the Right Pan: Selecting the proper pan is crucial for successful roasting. Use a heavy-bottomed, oven-safe pan or skillet for roasting the pork belly. Avoid glass baking dishes, as the rendered fat can overheat and burn in glass, leading to excessive smoke and an unpleasant flavor. A cast iron skillet or a heavy roasting pan works best.
Unleash Your Culinary Creativity: Crispy pork belly is an incredibly versatile ingredient that can elevate a wide range of dishes. Don’t limit yourself! Explore different culinary avenues and try incorporating it into ramen for a rich, savory depth, tacos for a flavorful twist, sliders for a gourmet appetizer, or even fried rice for an unexpected burst of flavor. (Recipe links are provided below for inspiration!).

Step-by-Step Guide: How to Cook Pork Belly for Crispy Perfection

Let’s walk through the simple steps to create your own oven-roasted crispy pork belly.

Step 1: Prepare Skin-On Pork Belly (Skip for Skinless)

If you are using skin-on pork belly, begin by patting the skin thoroughly dry with paper towels. This crucial step helps ensure crispy skin. Using a very sharp knife, score the skin in a diagonal pattern, making cuts about 1/2-inch apart. Repeat this process, cutting in the opposite diagonal direction to create a diamond pattern. Make sure to score through the skin and into the fat layer, but avoid cutting too deep into the meat itself.

Step 2: Season the Pork Belly

Whether you’re using skin-on or skinless pork belly, the seasoning process is the same. In a small bowl, combine the fine salt, sugar, and freshly ground black pepper to create your dry rub. Generously season all sides of the one-pound piece of pork belly with this mixture, ensuring even coverage. Place the seasoned pork belly in a dish, cover it, and refrigerate overnight. This overnight rest is essential for the dry brine to work its magic, drawing out moisture and infusing the pork with flavor.

Seasoning Pork Belly Top

Seasoning Pork Belly Side

Step 3: Roast to Tender Perfection

The next day, preheat your oven to 450°F (232°C). Place the seasoned pork belly in a heavy, oven-safe pan or skillet. Roast on the middle rack of the preheated oven for the first 30 minutes. This initial high heat helps to render the fat and crisp up the skin (if using skin-on). After 30 minutes, reduce the oven temperature to 275°F (135°C) and continue roasting for another hour or more, or until the pork belly is tender but not mushy. The cooking time may vary depending on the size and thickness of your pork belly. A one-pound piece typically takes about an hour at 275°F after the initial high-heat sear.

Once roasted, remove the pan from the oven and let the pork belly cool to room temperature. Once cooled, wrap it tightly in plastic wrap and refrigerate until thoroughly chilled – this will take at least a few hours, or you can chill it for up to 2 days.

Roasted Skin-On Pork Belly

Step 4: Crisp and Serve

Once the pork belly is thoroughly chilled, remove it from the refrigerator and slice it into thick pieces. Heat a skillet over medium-high heat. Add a bit of oil or rendered pork fat to the skillet (optional, but enhances flavor). Brown the pork belly slices in the hot skillet until they are beautifully crispy on all sides.

Enjoy your crispy pork belly immediately! It’s delicious on its own or as a key ingredient in countless dishes. From salads like Wedge Salad or Spinach Salad to hearty soups, flavorful sandwiches, and beyond, the possibilities are endless.

For some delicious serving inspiration, try these recipes featuring crispy pork belly:

Pork Belly Ramen

Pork Belly Tacos

Pork Belly Sandwich

Pork Belly Fried Rice

Oven Roasted Crispy Pork Belly Recipe

(Adapted from Momofuku: A Cookbook)

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8

Ingredients:

1 pound pork belly, skin-on or skinless
2 teaspoons fine salt (or 4 teaspoons kosher salt)
2 teaspoons granulated sugar
Freshly ground black pepper

Instructions:

Score the skin (for skin-on pork belly): If using skin-on pork belly, pat the skin dry. With a sharp knife, score the skin in a diagonal diamond pattern, cutting through the skin and fat but not into the meat.
Season the pork belly: In a small bowl, combine salt, sugar, and black pepper. Season all sides of the pork belly evenly with the mixture.
Refrigerate overnight: Place the seasoned pork belly in a dish, cover, and refrigerate overnight.
Roast at high heat: Preheat oven to 450°F (232°C). Roast pork belly in a heavy, oven-safe pan for 30 minutes on the middle rack.
Reduce heat and continue roasting: Lower oven temperature to 275°F (135°C) and roast for an additional hour to 1 hour 30 minutes, or until tender.
Cool and chill: Remove from oven and let cool to room temperature. Wrap tightly in plastic wrap and refrigerate until chilled through, at least 4 hours or up to 2 days.
Slice and crisp: Once chilled, slice pork belly into thick pieces. Brown in a skillet over medium-high heat until crispy.
Serve and enjoy: Serve crispy pork belly alone or in your favorite dishes.

Recipe Notes:

Scoring the pork belly skin is crucial for achieving crispy skin and allowing seasoning to penetrate.
Store cooked pork belly in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Explore a variety of Pork Belly Recipes for creative ways to use your delicious crispy pork belly!

Nutrition Information (per serving, approximate):

Nutritional information is an estimate and may vary.

Enjoy making this incredible oven-roasted crispy pork belly! Let us know in the comments below how it turns out and how you like to serve it!