How to Cook Pork Belly (so crispy!)
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 see notes
- 1 teaspoon kosher salt more if desired
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat oven to 450 degrees F.
- Spice Rub: Combine kosher salt and ground black pepper 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.
- Bake: 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 with the rendered fat.
- Lower Temp: Drop oven temperature to 250 degrees F and cook for another 40-60 minutes. Feel free to baste one more time with the rendered fat. Remove from oven and let cool slightly.
- 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 or in some yummy Braised Bok Choy or Pork Belly Tacos!
Notes
- Pork Belly Amount: just reiterating that you don't cut your pork belly into small pieces for this recipe (see photos above). The recipe card calls for a whole 2 pound slab, but you could easily up that to at least 3 pounds. Once it is cooked, then you can cut it down to slices or smaller pieces.
- 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.
- Sit overnight after cooking (optional): 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).
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