How to Cook Pork Belly: 3 Tasty Methods (2024)

Co-authored byJanice TiepermanReviewed byMarrow Private Chefs

Last Updated: February 6, 2024Fact Checked

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Ingredients

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1. 

   1

   Preheat the oven to 350°F (180°C). Meanwhile, prepare a baking dish by inserting an elevated cooking rack.^[1]

   • If you don't have an elevated rack, crumple up several sheets of aluminum foil and scatter them across the bottom of the baking dish.
   • You'll need to keep the pork belly elevated as it cooks to help the fat render more readily.
2. 

   2

   Score the meat. Using a sharp knife, the skin of the pork belly in a long series of lines. Slice across the skin in vertical rows spaced 1in (2.5cm) apart.^[2]

   • Pierce through the tough skin and the top layer of fat, but do not cut too deeply into the actual meat lying beneath the two.
   • Scoring the meat in this manner will allow more of the fat to render out during the roasting process.

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3. 

   3

   Rub in the oil, salt, and pepper. Place the pork belly on your prepared baking rack with the skin side facing up. Rub the top with oil, then liberally season the meat with salt and pepper.^[3]

   • In addition to seasoning the meat, the oil and salt make it easier for the fat to render out, resulting in crispier skin.
   • Apply the seasonings by hand, and work the salt and pepper into the slits across the skin.
   • Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. If you decide to add others, do so within the final 30 minutes of cooking.
4. 

   4

   Cook for 2 hours and 15 minutes. Place the seasoned pork belly in the preheated oven. Roast it for 2 hours and 15 minutes to roast the meat all the way through.^[4]

   • Check the pork belly halfway through the cooking process. If the fat gets too hot, it may start to smoke, and you'll need to transfer the meat to a clean baking dish.
5. 

   5

   Increase the heat to 400°F (200°C) for 35 minutes. Increase the temperature without removing the pork belly. Allow the meat to cook for another 35 minutes so the skin can crisp up.^[5]

   • The pork belly must reach a minimum internal temperature of 145°F (65°C) before you remove it from the oven.^[6]
6. 

   See Also

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   6

   Let it rest for 10 to 15 minutes. After removing the pork belly from the oven, allow it to rest for 10 to 15 minutes before carving it.^[7]

   • During this time, the juices distribute themselves and settle within the meat.
7. 

   7

   Serve while still hot. Roasted pork belly will have crispy skin, but the inner meat will be tender and moist.

   • Optional: Slice the belly and then sear the slices in a hot pan (preferably cast iron) for about a minute on each side. This will provide an even crispier finish and allow the flavor to develop even further.
   • Store any leftovers in an airtight container in your refrigerator for 3-4 days.^[8]
   • When reheating the leftovers, sear the slices in a skillet so that the skin remains crispy.

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1. 

   1

   Cover the pork belly in a garlic-ginger marinade. In a bowl, combine 3 crushed garlic cloves, grated ginger (1 thumb-sized piece’s worth), 1 tbsp (17 g) of sea salt, and 1UStbsp (15mL) of soy sauce. Rub this marinade all over 3 long strips of pork belly.^[9]

   • Make sure that the rind is removed from the pork strips but the fat is still attached.
2. 

   2

   Place sliced onions in a slow cooker, followed by the marinated pork. Slice up 2 onions and layer them on the bottom of the slow cooker. Then, set the marinated strips on top.

3. 

   3

   Cook on high for 4 hours. Cover the slow cooker and switch it onto its high heat setting. Allow the pork belly to cook for roughly 4 hours.^[10]

4. 

   4

   Brown all sides of the pork on the stovetop. Carefully move the cooked pork belly to a clean frying pan or skillet, along with a few spoonfuls of the leftover juice. Turn your stovetop to high heat and cook each side of the pork belly until it browns.^[11]

   • The pork belly needs to reach a minimum internal temperature of 145°F (65°C).^[12]
5. 

   5

   Serve hot. Switch off the heat and allow the pork belly to rest for 10 minutes before carving it. The meat will be very tender and moist when you do cut into it.^[13]

   • Store leftovers in an airtight container kept in the refrigerator for 3-4 days.^[14] You can reheat the leftover slices in a skillet so that the skin stays crispy.

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1. 

   1

   Cut the pork belly into slices. Using a sharp knife, cut the pork belly into 1/4 in (6 mm) thick slices.^[15]

   • You do not need to score the skin when pan-frying pork belly. Cutting the meat into slices exposes enough of the fat, so it should render well enough even in spite of the thick skin layer.
2. 

   2

   Heat a little bit of neutral oil in the skillet. Pour in enough oil to coat the bottom of the pan over high heat.^[16] Vegetable, corn, and canola are all great neutral (mostly flavorless) oils to use, as well as grapeseed oil or sunflower oil.^[17]

   • It may help to have a splatter screen on hand to protect yourself from sizzling oil.
3. See Also

   How to Cook Pork Belly | Blue Apron

   

   3

   Brown the pork belly. Place the slices of pork belly in the hot pan and let them cook. Turn the meat often until both sides of each slice are golden-brown and crispy.^[18]

   • The exact amount of time can vary depending on how crowded the pan is, but 4 to 5 minutes per side will usually be enough time.
   • Use tongs to carefully turn and rotate the slices. If the oil begins to splatter, use a splatter screen to minimize the mess.
4. 

   4

   Drain the fat and add the seasonings. Once the pork belly is well-browned, turn off the heat and drain the excess fat. When the pan is mostly oil-free, turn your stove back on to medium heat and add in 2UStbsp (30mL) of honey, 2UStbsp (30mL) of soy sauce, 1UStbsp (15mL) of oyster sauce, and 2 cloves of garlic.^[19]

   • If puddles of fat remain on the slices of pork belly even after you drain the pan, you may need to dab off the excess fat using clean paper towels.
   • It may help to combine the seasoning ingredients in a separate bowl before adding them to the pan. Doing so can ensure an even distribution of flavors.
5. 

   5

   Reduce the heat and continue cooking. Keep cooking until the sauce thickens and completely coats the pork belly.^[20]

   • Be sure to continue flipping and rotating the slices so that all sides are coated in the sauce.
   • The exact amount of time may vary, but expect this part of the process to take roughly 2 to 3 minutes.
6. 

   6

   Serve hot. Remove the pan from the heat and serve the pork belly slices with their glaze.^[21]

   • You can store leftovers in an airtight container kept in the refrigerator for 3-4 days.^[22] Reheat them on the stove to maintain the crispy texture of the meat.

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