Crispy Oven-Roasted Pork Belly
Crispy oven-roasted pork belly is a simple yet delicious dish that delivers perfectly crispy crackling and tender, juicy meat. With just a few ingredients and the right technique, you can achieve restaurant-quality results at home. Serve this pork belly with roasted vegetables or mashed potatoes for a perfect meal. Don't forget to save any leftover pork belly for sandwiches or stir-fries!
Equipment
- Equipment:
- Sharp knife, roasting tray with rack, oven
- Appliances:
- Oven
Ingredients
Ingredients
- - 1.5 - 2 lbs pork belly skin-on
- - 1 tbsp salt
- - 1 tbsp olive oil
- - 1 tsp garlic powder optional
- - Fresh rosemary or thyme optional
- - Pepper to taste
Instructions
Step-by-Step Guide to Crispy Oven-Roasted Pork Belly
Step 1: Preparing the Pork Belly
- Start by preparing the pork belly. The key to perfect crackling is dry skin. Pat the pork belly skin thoroughly with a paper towel. You can also leave the pork uncovered in the fridge for a few hours or overnight to dry out the skin completely. The drier the skin, the crispier the crackling!
- Next, score the pork belly skin using a sharp knife, creating shallow lines across the skin (be careful not to cut into the meat). This will help the fat render out and produce that glorious crackling.
Step 2: Season the Pork Belly
- Once the pork belly is prepped, rub a generous amount of salt into the skin. The salt helps to draw out moisture and is key to crispy skin. Then, drizzle the olive oil over the pork belly and rub it in evenly.
- If you like extra flavor, now’s the time to add garlic powder, pepper, and any herbs you prefer, like rosemary or thyme. Rub them over the meat side of the pork belly for an aromatic touch.
Step 3: Cooking at the Right Temperature
- Preheat your oven to 450°F (230°C). Place the pork belly on a rack in a roasting tray to allow the fat to drip off. Roast the pork belly for 30 minutes at this high temperature to help the skin blister and become crispy.
- After 30 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 1.5 to 2 hours, depending on the size of your pork belly. This lower temperature will cook the meat to tender perfection.
Step 4: Let It Rest
- Once the pork belly is beautifully golden and crispy, remove it from the oven and let it rest for 10-15 minutes before cutting. Resting ensures that the juices redistribute and the meat remains juicy, while the crackling stays crisp.
Nutritional Info
- Fat: 30g
- Protein: 15g
- Carbs: 0g
- Sodium: 800mg
- Fiber: 0g
- Sugars: 0g
Notes
Tips
- Make sure the skin is dry before cooking for perfect crackling.
- Scoring the skin helps render the fat, so don’t skip this step.
- Start with a hot oven to blister the skin, then reduce the temperature to cook the meat.
- Make sure the skin is dry before cooking for perfect crackling.
- Scoring the skin helps render the fat, so don’t skip this step.
- Start with a hot oven to blister the skin, then reduce the temperature to cook the meat.