Pork Belly Recipe
Make Pork Belly Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly and Brine
Seasoning Rub
Glaze (optional)
For Serving
Method
Pork Belly and Brine
- 1
Trim and prepare
Pat the pork belly dry with paper towels. If necessary, trim ragged edges so the piece is roughly uniform thickness (about 1 to 1.5 inches). Leave the skin on for crisping, or score the skin in a shallow crosshatch (don’t cut into the fat).
- 2
Make the brine
In a medium saucepan combine 6 cups water, kosher salt, brown sugar, peppercorns, and bay leaves. Bring to a simmer just until salt and sugar dissolve, then remove from heat and let cool to room temperature. Chill in refrigerator if not using immediately.
- 3
Brine the pork
Place pork belly in a container or resealable bag and pour cooled brine over it so it’s fully submerged. Refrigerate at least 4 hours, ideally overnight (8–12 hours) for a more seasoned and juicy result. After brining, remove pork, rinse lightly under cold water, and pat completely dry.
Seasoning Rub
- 4
Apply rub
Preheat oven to 300°F (150°C). In a small bowl combine garlic powder, smoked paprika, ground fennel, ground black pepper, sea salt, and olive oil to form a paste. Rub the paste evenly over the meat side and sides of the pork belly. If the skin remains wet, leave it uncovered in the refrigerator for 1–2 hours to dry—this helps it crisp. Do not rub the salt paste into the skin if you prefer a milder crisp; salt on skin can be applied separately later.
- 5
Roast low and slow
Place pork belly on a wire rack set inside a rimmed baking sheet (fat side up, skin up). Roast in the preheated oven at 300°F (150°C) for 2 to 2.5 hours, until the meat is tender and a thermometer inserted into the thickest part reads about 180°F (82°C).
Finish and Glaze
- 6
Prepare glaze (optional)
While the pork roasts, whisk together soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Set aside.
- 7
Crisp the skin and glaze
Increase oven temperature to 450°F (230°C). If using a broiler, move the oven rack so the pork is 6–8 inches from the heat source. Brush the meat sides (not skin) lightly with the prepared glaze. Place the pork back in the oven for 10–15 minutes, watching closely: the glaze will caramelize and the skin will blister and crisp. If the skin needs extra crisping, broil on high for 2–4 minutes, keeping constant watch to prevent burning. If the skin is not crackling after broiling, you can sprinkle a little coarse salt on the skin and broil 1–2 minutes more.
Rest and Serve
- 8
Rest
Remove pork belly from oven and let rest 10–15 minutes on the rack to allow juices to redistribute. This also firms the meat for cleaner slicing.
- 9
Slice and garnish
Using a sharp knife, slice pork belly into 1/4- to 1/2-inch thick pieces. Arrange on a platter and garnish with sliced scallions and toasted sesame seeds. Serve with pickled cucumbers or quick slaw on the side. Leftovers keep well refrigerated up to 4 days and reheat gently in a skillet or under a broiler to re-crisp the skin.