Pork Belly Recipe

Prepare brine

In a large pot or container, bring 2 cups of the water to a simmer. Add 1/2 cup kosher salt and 1/4 cup granulated sugar and stir until dissolved. Remove from heat and add remaining 6 cups cold water to cool the brine to room temperature. Add bay leaves, peppercorns, and crushed garlic cloves.

Submerge the pork belly in the cooled brine, cover and refrigerate for 4–8 hours (no more than 12 hours). Remove pork from brine, rinse briefly under cold water, and pat dry thoroughly with paper towels.

Make rub

In a small bowl combine 2 tbs kosher salt, 2 tbs dark brown sugar, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp ground coriander and 1/4 tsp crushed red pepper. Mix until uniform.

Score the skin of the pork belly (if skin-on) in a shallow crosshatch or 1/2-inch parallel lines, taking care not to cut into the meat. If skin is removed, score the fat layer only. Rub the dry mix evenly over the fat/meat side and lightly on the skin if present. Let sit at room temperature for 30 minutes or refrigerate uncovered for 2–6 hours for dryer skin and better crisping.

Low-and-slow roast

Preheat oven to 275°F (135°C). Place the pork belly, fat-side up, on a wire rack set inside a rimmed baking sheet to allow air circulation and drip collection. Roast for 2 to 2½ hours, until the internal temperature reaches about 165°F (74°C) and the fat has rendered.

High-heat finish

Increase oven temperature to 425°F (220°C). Brush the meat-side with a mixture of 2 tbs soy sauce, 1.5 tbs honey (or maple), and 1 tbs rice vinegar. Return to oven and roast for 20–30 minutes, or until the top is deeply browned and the skin is blistered and crispy. If using a broiler, broil on high for 3–6 minutes watching closely to avoid burning; rotate pan if necessary for even color.

Remove pork belly from the oven and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute.

If you want extra-crispy edges, heat 2 tbs neutral oil in a heavy skillet over medium-high heat. Working carefully, place rested pork belly slices fat-side down and sear 1–2 minutes until edges color and crisp. Transfer to a cutting board.

Slice the pork belly into 1/2-inch thick pieces. Arrange on a platter, drizzle any pan juices over the slices, and sprinkle with sliced green onions, chopped cilantro (if using) and toasted sesame seeds.

Serve warm with steamed rice, pickled vegetables, or in buns as desired. Leftovers keep refrigerated for up to 4 days; reheat gently to preserve crispness.