Learning How to Cook Pork Belly is an easy, approachable method for cooking a perfectly crispy pork belly again and again! Made with less than 5 simple ingredients and can be enjoyed any way you want!
The Best Pork Belly Recipe
Pork belly is one of my favorite foods (if it is on the menu I am ordering it), so I am so excited to share with you my favorite way to cook pork belly – in the oven! We first crank up the heat and create that nice crispy outer layer, then we drop the temp and let it cook slowly so the underside is juicy and delicious. We love serving it with just some sushi rice OR you can make my favorite pork belly ramen, pork belly tacos or pork belly sandwiches! Cannot wait for you to fall in love with pork belly!
Looking for More Pork Belly Recipes?
If you love them as much as we do, you definitely need to try our Pork Belly Burnt Ends!
Why You Will Love This Recipe
- Rendered Fat: If you have had pork belly before, you know that wonderful taste of rendered fat (slow cooked fat that falls down into the meat, keeping it moist and tender). It is beyond delicious and one of the reasons it has become so popular!
- Crisp Skin: Don’t forget, you also have that crunch of the crispy skin on top!
- Decadent: Pork belly, in a word, is just decadent. You don’t need a lot and I recommend savoring every bite!
What You Will Need
- pork belly – pork belly is essentially a slab of bacon (yum).
- kosher salt + ground black pepper – I like keeping the seasoning pretty basic for pork belly, most of the time!
- coriander – you don’t HAVE to add in coriander, but a little does compliment the flavor nicely.
- fennel seed (optional) – these aren’t required either – like I said, I like to keep the flavor simple! Coriander and fennel are just two suggestions that can be great add-ins!
How To Cook Pork Belly
The first step is to purchase your desired amount of pork belly at your local grocery store or butcher shop (I always ask at my local deli). Put the seasonings in a small bowl and mix to combine. Rub the spice rub all over the outside of the pork belly.
Score the pork belly on the fat side with a sharp knife and then wrap in plastic wrap and set in the fridge overnight.
Preheat oven to a high heat of 450 degrees F. Place the seasoned pork belly in an oven-safe skillet with the fat cap up. Bake for 50 minutes and baste half way through with the cooking juices.
Then turn down the oven temperature to 250 degrees F and bake for another 40-60 minutes.
Option to serve immediately or let cool and store in the fridge overnight. The next day, cut into thick pork belly strips and sear on both sides to warm thoroughly before serving however you want!
Best Ways To Serve Pork Belly
There are so many different ways to enjoy this delicious cut of meat! Keep it simple as the main course with some side dishes, like, fluffy rice and braised bok choy. Or use in a variety of different pork belly recipes. A few of our favorites are Pork Belly Tacos, Pork Belly Sandwich, or Pork Belly Ramen!
Recipe FAQs and Tips
- Where to find pork belly? It can usually be found by asking at your local deli. A lot of times they will get pork belly in and will cut it up in-house into bacon. By asking the deli for it they can grab you some before they cut it up! It isn’t normally found out in a case where you can see it.
- Scoring the fat: don’t skip this step! Make sure to cut just barely into the fat, making sure you don’t cut int the meat. This will help the fat render.
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Other Recipes You Might Like
Pulled Pork Tacos
Sous Vide Pork Shoulder
Easy Slow Cooker Pulled Pork
Smoked Pork Shoulder
How to Cook Pork Belly (so crispy!)
- Prep Time: 10 minutes
- Refrigeration: 24 hours
- Cook Time: 2 hours
- Total Time: 26 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Oven
- Cuisine: Asian-Inspired
Description
Follow these step-by-step instructions on How to Cook Pork Belly! So simple and you will be making it again and again!
Ingredients
- 2 pounds pork belly
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon coriander
- optional: 1/2 teaspoon fennel seed
Instructions
- Spice Rub: Combine kosher salt, ground black pepper, coriander and fennel seed (if using) in a small bowl.
- Season Pork Belly: Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat, just the fat cap) and rub all over with the dry rub. Wrap in plastic wrap and place in the refrigerator for 24 hours.
- Bake: Preheat oven to 450 degrees F. Place pork belly in a large cast iron skillet, fat side up. Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.
- Lower Temp: Drop oven temperature to 250 degrees F and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool at room temp.
- Serve: You can serve immediately OR after it cools, you can wrap in plastic wrap or aluminum foil and place in the refrigerator. The next day, cut into thick slices and sear on both sides before serving, warming the pork belly through. Serve alone, with some Braised Bok Choy or in some yummy Pork Belly Ramen!
Notes
- Scoring the fat: don’t skip this step! Make sure to cut just barely into the fat, making sure you don’t cut into the meat. This will help the fat render.
- Seasoning: option to only use salt and pepper and it will be delicious, but other spices like coriander & fennel are great too!
- Sit overnight before cooking: You do not HAVE to let the pork belly sit overnight in the dry rub (I have skipped that step before too). It will still turn out, but for best results I would do it! The flavor is amazing!
- Sit overnight after cooking: letting the pork belly firm up overnight (after cooking) will make it a lot easier to cut. Before serving simply reheat by searing in a cast iron skillet until it is warmed through (which won’t take very long).
Kimberly Lowe says
I made this today for the Pork Belly Ramen and this was so delicious. This will be my go to recipe for pork belly in the future. Plan on making pork belly tacos next. Thank you for sharing.
Erin says
Only way I am making pork belly from now on – so good! Made it 3 times now