Pork Belly Recipe
Succulent, slow-cooked pork belly with a crispy skin, served with a savory glaze and accompanied by seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This helps the fat render and makes the skin crispy.
- 2
Season the Pork
In a small bowl, mix together salt, black pepper, garlic powder, and paprika. Rub this mixture all over the pork belly, ensuring it gets into the scored skin.
- 3
Marinate
In another bowl, combine olive oil, honey, soy sauce, and apple cider vinegar. Pour this marinade over the pork belly and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 4
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 5
Roast the Pork Belly
Place the marinated pork belly in a roasting pan, skin side up. Roast in the preheated oven for about 3 hours, or until the meat is tender.
- 6
Crisp the Skin
Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes, or until the skin is crispy and golden brown.
- 7
Rest and Serve
Remove the pork belly from the oven and let it rest for 15 minutes before slicing. Serve it warm with your favorite sides.
