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
Scale
- 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).