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How to Cook Pork Belly (so crispy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • 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


How to Cook Pork Belly  – an easy and delicious pork belly recipe you will come back to again and again!


  • 2 lbs pork belly
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon coriander
  • 1/2 teaspoon fennel seed (optional)


  1. Combine kosher salt, ground black pepper, coriander and fennel seed (if using) into a small bowl.
  2. 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.
  3. Wrap in plastic wrap and place in the refrigerator for 24 hours.
  4. Preheat oven to 450 degrees F.
  5. Place pork belly in a large cast iron skillet, fat side up.
  6. Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.
  7. Drop temperature to 250 and cook for another 40-60 minutes.  Feel free to baste one more time.
  8. Remove from oven and let cool.
  9. 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.
  10. Serve alone, with some Braised Bok Choy or in some yummy Pork Belly Ramen!


  • 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.