There’s something so comforting about a beautifully roasted, Garlic and Herb-Crusted Pork Belly—a combination of crispy, golden edges and melt-in-your-mouth tenderness.

This dish transforms an already delicious cut of meat into a full-flavored centerpiece perfect for family dinners, holiday gatherings, or any special occasion.

With fresh garlic and fragrant herbs, this recipe delivers depth and richness while remaining easy to prepare in your own kitchen.

Plus, with our tips, you’ll achieve that perfect, crave-worthy crust. Get ready to make this dish your new go-to comfort food!

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Ingredients (Serves 6)

Here’s what you’ll need to bring this dish to life.

To make it easy, I’ve included convenient “Buy Here” links for key ingredients and equipment, so you can get cooking with the best quality!

• 2 pounds pork belly (scored and patted dry) [Buy Here]
• 5 cloves garlic, minced or finely grated [Buy Here]
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon sea salt (for seasoning) [Buy Here]
• ½ teaspoon black pepper [Buy Here]
• 1 tablespoon olive oil [Buy Here]
• Optional spices: ½ teaspoon smoked paprika or chili flakes for extra flavor

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Equipment

To make this pork belly recipe, having the right tools makes a difference:

• Sharp chef’s knife (for scoring) [Buy Here]
• Roasting pan with rack [Buy Here]
• Meat thermometer [Buy Here]
• Pastry brush (for spreading the garlic and herb crust) [Buy Here]

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Step-by-Step Instructions

Let’s dive into the process, with each step designed to help you create the best garlic and herb-crusted pork belly.

1. Prep the Pork Belly: Start by scoring the pork belly’s top layer of fat with a sharp knife. This helps render out fat during roasting, resulting in a crispy crust. Tip: Score in a crosshatch pattern for an even, beautiful finish.
2. Make the Herb and Garlic Paste: In a small bowl, combine garlic, rosemary, thyme, sage, salt, and pepper with olive oil. Optional: For an extra kick, add smoked paprika or chili flakes.
3. Apply the Herb Mixture: Use a pastry brush to apply the herb and garlic mixture generously over the top of the pork belly. Pro Tip: Gently press the herbs into the meat to ensure they stay in place.
4. Roast: Place the pork belly in a roasting pan with a rack, allowing air to circulate and create a crispy crust. Roast at 325°F (163°C) for 1.5 hours.
5. Finish with High Heat: Increase oven temperature to 450°F (232°C) for an additional 20 minutes, or until the crust is golden and crispy. Important: Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
6. Rest and Serve: Let the pork belly rest for 10 minutes before slicing, which allows the juices to redistribute. Serve alongside creamy mashed potatoes or a crisp green salad for a balanced meal.

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Serving Suggestions

1. Classic Comfort Pairings

• Creamy Mashed Potatoes: The rich, buttery texture of mashed potatoes is the perfect complement to the crispy, savory pork belly. The creaminess balances the bold flavors and adds a cozy, comforting element to the dish.
• Buttery Polenta: For a slight twist, serve the pork belly over a warm bed of creamy polenta. The smooth texture and mild flavor of the polenta provide a neutral base, letting the herbs and garlic shine.
• Mac and Cheese: For a more indulgent pairing, try serving the pork belly with a creamy, baked mac and cheese. The cheese pairs well with the pork, and the crispy, golden crust adds a beautiful contrast in texture.

2. Fresh and Light Contrasts

• Crisp Green Salad: Serve with a refreshing side salad, like arugula with shaved Parmesan, cherry tomatoes, and a balsamic vinaigrette. The bright acidity of the dressing cuts through the richness of the pork belly, balancing the meal.
• Roasted Asparagus or Brussels Sprouts: Oven-roasted vegetables, like asparagus or Brussels sprouts, add earthy flavors and a slight crunch that enhance the pork belly’s herb-crusted finish.
• Citrus Slaw: A tangy slaw made with shredded cabbage, carrots, and a citrus vinaigrette (try lemon or orange) brings a zesty, fresh note, complementing the garlic and herbs while adding a pop of color to your plate.

3. Hearty and Savory Complements

• Roasted Root Vegetables: Carrots, sweet potatoes, and parsnips roasted with a bit of olive oil and thyme make a cozy, seasonal pairing. Their caramelized sweetness enhances the herbs in the pork belly, creating a comforting fall or winter dish.
• Garlic Parmesan Roasted Potatoes: Cube potatoes and roast them with garlic, Parmesan, and a sprinkle of rosemary. Their crispy exterior and soft interior mirror the pork belly’s texture, while the Parmesan ties in with the garlic and herb profile.
• Grilled Mushrooms: Grilled or roasted mushrooms add an earthy, savory depth to the meal. Try a mix of shiitake, portobello, and cremini mushrooms for a variety of textures and flavors.

4. Elegant Sides for Special Occasions

• Caramelized Onions and Apples: For a refined twist, caramelize sliced onions and apples with a touch of butter and thyme. The sweetness and slight acidity of the apples balance the savory pork belly, adding a unique, elevated flavor profile.
• Risotto with Herbs: A creamy, herbed risotto makes a wonderful pairing for pork belly, adding a touch of elegance. Infuse the risotto with rosemary and thyme for a harmonious, aromatic experience that enhances the dish.
• Red Wine-Braised Cabbage: Braised cabbage with red wine, apples, and a hint of clove or bay leaf is an elevated side that complements the pork belly’s richness and enhances its savory flavor with a slightly tart contrast.

5. Sauces and Garnishes

• Apple Cider Reduction: A drizzle of reduced apple cider vinegar adds a sweet and tangy kick that pairs perfectly with pork. Simply simmer apple cider until thickened, adding a teaspoon of honey or brown sugar if you prefer a sweeter note.
• Chimichurri Sauce: For a bold flavor contrast, serve with a fresh chimichurri made from parsley, cilantro, garlic, olive oil, and a splash of red wine vinegar. The freshness and acidity cut through the pork’s richness, enhancing every bite.
• Herb-Infused Gravy: A light gravy made with chicken or pork stock, infused with rosemary and garlic, keeps the dish warm and comforting, while adding a touch of moisture and depth of flavor.

Each of these sides and garnishes offers a different way to round out the meal, bringing in textures and flavors that elevate your garlic and herb-crusted pork belly to the next level.

Whether you’re serving it on a cozy night in or at a special gathering, these pairings will create a well-rounded dining experience.

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1. Choosing the Best Pork Belly

• Quality Matters: High-quality pork belly will yield the best flavor and texture. Look for a cut that has even layers of meat and fat, as well as a fresh color without any discoloration.
• Ask Your Butcher: If possible, ask your butcher for a pork belly with the skin intact for a crispier crust. Mention that you plan to roast it, and they may help you choose the best option available.
• Sourcing Tips: For those who may not have access to a local butcher, many high-quality cuts can be ordered online from reputable sources. Buy Here links can direct readers to options available on Amazon or specialty meat suppliers.

2. Cooking Tips for Perfect Results

• Room Temperature Meat: Letting the pork belly sit out at room temperature for about 30 minutes before cooking ensures even cooking and prevents the meat from tightening up.
• Using a Rack for Air Circulation: Cooking the pork belly on a roasting rack elevates it, allowing air to circulate underneath for a crispier texture all around. If you don’t have a rack, a makeshift one made of aluminum foil can work in a pinch.
• Rotating the Pan: If your oven has hot spots, rotate the pan halfway through cooking to promote even browning. This step can make a big difference in achieving a uniformly crispy crust.

3. Pairing with Wines and Beverages

• Wine Pairings: The rich and savory flavors of garlic and herb-crusted pork belly pair beautifully with a crisp, acidic wine like a Sauvignon Blanc or Chardonnay, which cuts through the fat and complements the herbs. For a more robust flavor, consider a Pinot Noir or Zinfandel for red wine lovers.
• Beer Pairings: If you prefer beer, a Belgian ale or pale ale with herbal and fruity notes will bring out the dish’s savory flavors. The slight bitterness of the beer adds contrast, balancing the pork’s richness.
• Non-Alcoholic Options: For a refreshing, alcohol-free option, try serving with sparkling apple cider or a homemade herb-infused lemonade to enhance the meal’s flavors without overpowering the pork belly.

4. Storage and Reheating Instructions

• Storage Tips: Leftover pork belly should be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day, making leftovers even more delicious.
• Reheating for Crispiness: To maintain the crispy crust, reheat leftover pork belly in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving, as this will soften the skin.
• Freezing Option: For longer storage, freeze pork belly in portions wrapped in plastic wrap and stored in freezer bags. Thaw in the refrigerator before reheating in the oven.

5. Make it Your Own: Flavor Variations and Customization Ideas

• Add a Spice Rub: For an extra layer of flavor, try adding a spice rub to the pork belly before applying the garlic and herb crust. A simple mix of smoked paprika, ground fennel, and a pinch of cumin can add a warm, smoky depth.
• Herb Substitutions: Feel free to experiment with different fresh herbs. Basil and oregano give a Mediterranean twist, while lemongrass and ginger provide an Asian-inspired flair.
• Citrus Twist: Add a zest of lemon or orange to the garlic and herb mixture for a subtle citrus note that brightens the dish. It pairs wonderfully with the richness of the pork belly.
• Sweet and Spicy Glaze: For a sticky-sweet touch, try brushing the pork belly with a mix of honey or maple syrup and a pinch of cayenne in the last 10 minutes of cooking. This glaze caramelizes over the herbs, adding a sweet-spicy balance.
• Smoked Garlic Option: Substitute regular garlic with smoked garlic for a bolder, deeper flavor that enhances the dish’s savory profile.

Health and Nutritional Information

Each serving of garlic and herb-crusted pork belly (about 6 oz) contains approximately:

• Calories: 350 kcal
• Protein: 15g
• Fat: 25g
• Carbohydrates: 2g

This dish provides a flavorful protein source, but it’s best enjoyed in moderation as a rich comfort food.

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Recipe Card

Garlic and Herb-Crusted Pork Belly: Your New Go-To Comfort Food Recipe

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Conclusion

Get ready to impress with this delicious garlic and herb-crusted pork belly recipe!

This dish is the perfect addition to any meal or gathering, and it’s easier to make than you might think.

Let us know in the comments if you tried the recipe and share your tips or variations.

Don’t forget to share this recipe with friends or save it for later!

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Enjoy your cooking!

FAQs and Troubleshooting

1. Why is my pork belly not getting crispy?

• Dry the Skin Thoroughly: For a crispy crust, it’s essential to start with very dry pork belly skin. After scoring the fat, pat it dry with paper towels. For even better results, leave the pork uncovered in the refrigerator for a few hours or overnight before cooking. This air-drying process reduces moisture, promoting a crispier finish.
• High Heat Finish: Always finish with high heat, as the initial low-temperature roast helps render the fat while the high-temperature blast crisps up the skin. If your oven has a broil function, use it for the last 5-10 minutes, keeping a close eye to prevent burning.

2. Can I use dried herbs instead of fresh?

• Yes, but Adjust the Quantities: Fresh herbs are ideal for this recipe as they add a vibrant flavor. However, if using dried herbs, reduce the quantity to half, as dried herbs are more concentrated. For example, instead of 1 tablespoon of fresh rosemary, use 1/2 tablespoon of dried rosemary. Mix the dried herbs well with olive oil to rehydrate slightly before applying to the pork.

3. Why is my pork belly chewy instead of tender?

• Cooking Time and Temperature: Pork belly needs a long, slow cook to break down the fat and connective tissues for a melt-in-your-mouth texture. If it’s chewy, it may not have cooked long enough at a low temperature. Make sure to cook it at 325°F (163°C) for the full 1.5 hours before increasing the heat to crisp up the skin.
• Quality of Meat: The quality of pork belly can also affect tenderness. Look for a well-marbled cut with even layers of fat and meat. Higher quality pork typically has a more tender result.

4. How do I prevent the garlic and herbs from burning?

• Apply Carefully: When spreading the herb mixture, try to keep most of the garlic and herbs on the meat side and a light coating on the top. This prevents direct exposure to the high heat, especially during the final crisping phase.
• Cover with Foil (if needed): If the garlic starts to darken too quickly during cooking, loosely cover the top of the pork belly with aluminum foil to shield it from the heat. Remove the foil for the final 20 minutes when crisping the skin.

5. How can I tell when the pork belly is done?

• Internal Temperature: Use a meat thermometer to check for an internal temperature of at least 145°F (63°C) in the thickest part of the pork. This is the USDA-recommended safe temperature for pork. However, many chefs prefer cooking it a bit longer for even more tenderness.
• Visual Cues: The meat should be fork-tender, with a slight give when pressed. If the skin isn’t as crispy as you’d like, finish under the broiler for 5 minutes, checking frequently.

6. Can I make this recipe ahead of time?

• Yes, with Reheating Tips: You can prepare the pork belly a day in advance. Store it covered in the refrigerator and reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through and crispy. Avoid microwaving, as this will make the skin rubbery rather than crispy.

7. Can I make this in an air fryer?

• Air Fryer Option: Yes, an air fryer can yield great results for smaller portions of pork belly. Preheat the air fryer to 350°F (175°C) and cook the pork belly for 45-60 minutes, turning halfway. Increase the temperature to 400°F (200°C) for the last 5-10 minutes to achieve a crispy crust. Check the pork frequently, as air fryers vary in cooking times.

8. How do I score the pork belly correctly?

• Use a Sharp Knife: A sharp knife or a razor blade is essential for scoring the pork belly without cutting too deep. Aim to cut just through the skin and fat layers, avoiding the meat, which keeps the juices intact and promotes even cooking.
• Crosshatch Pattern: A crosshatch pattern, made by cutting diagonal lines across the surface, allows for an even rendering of fat and enhances the crispy texture.

9. Why does my pork belly have a strong smell?

Storage Tips: Store fresh pork belly in the refrigerator and cook it within 1-2 days of purchase. If freezing, wrap it tightly in plastic wrap and place it in a freezer bag to prevent freezer burn.

Ensure Freshness: Pork belly should have a mild smell. If it has an unusual odor, it may not be fresh. Always buy from a reputable source and check the expiration date if pre-packaged.

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