How to Cook Pork Belly is an easy, approachable roasted pork belly recipe that you are going to come back to again and again.
How to Cook Pork Belly
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 develop 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!
Other pork belly recipes to try: 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 then fall 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!
Where to find Pork Belly
It can usually by found by asking at your local deli. A lot of times they will get pork belly in and they 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.
Recipe FAQs and Tips
- 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.
- Seasoning: You can really just do salt and pepper and it will be delicious, but other spices like coriander, fennel and they 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 myself before). 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) make it a lot easier to cut. Before serving simply reheat by searing in a cast iron skillet until it is warm through (which won’t take very long).
- What to serve it with: we love eating it with some Braised Bok Choy and Sweet Potato Mash.
How to Cook Pork Belly
Buy your pork belly (I always ask at my local deli).
Make your little spice rub (you don’t need a lot) and rub all over!
Score your pork belly (fat side) and then wrap in plastic wrap and set in the fridge overnight.
Place a large cast iron skillet and bring the oven temp to 450 degrees F.
After cooking at 450 degrees F. for about an hour (and basting) turn down the temp for approximately another hour (to 250 degrees F).
Either serve immediately or let cool and store in the fridge overnight. The next day, cut into thick slices and sear on both sides to warm thoroughly before serving however you want!
Other Recipes You Might Like
Pulled Pork Tacos
Sous Vide Pork Shoulder
Easy Slow Cooker Pulled Pork
Smoked Pork Shoulder
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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: 4–8 servings 1x
- Category: Dinner/Entree
- Method: Oven
- Cuisine: Asian-Inspired
Description
How to Cook Pork Belly – an easy and delicious pork belly recipe you will come back to again and again!
Ingredients
- 2 lbs pork belly
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon coriander
- 1/2 teaspoon fennel seed (optional)
Instructions
- Combine kosher salt, ground black pepper, coriander and fennel seed (if using) into a small bowl.
- Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat) and rub all over with the dry rub.
- Wrap in plastic wrap and place in the refrigerator for 24 hours.
- 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.
- Drop temperature to 250 and cook for another 40-60 minutes. Feel free to baste one more time.
- Remove from oven and let cool.
- You can serve immediately OR after it cools you can wrap in in plastic wrap or 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 int the meat. This will help the fat render.
- Seasoning: You can really just do salt and pepper and it will be delicious, but other spices like coriander, fennel and they 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 myself before). 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) make it a lot easier to cut. Before serving simply reheat by searing in a cast iron skillet until it is warm through (which won’t take very long).
- What to serve it with: we love eating it with some Braised Bok Choy and Sweet Potato Mash.
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