Pork Belly Recipe

Trim and score

If the pork belly has skin, remove it (this recipe assumes skinless). Trim any excessively thick membrane so the pieces will crisp evenly. Pat the pork belly dry with paper towels. Score the fat surface lightly in a crosshatch pattern about 1/4" deep to help render fat and allow glaze to penetrate.

Season

Rub 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper evenly over the entire piece of pork belly. Place on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate for at least 4 hours or preferably overnight to dry the surface (this helps crisp and concentrate flavor). If you used the optional curing/brine, follow the brining directions first and skip this dry-salt step.

Bring to room temperature

Remove pork belly from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature for even cooking.

Prepare brine: In a medium pot combine 4 cups cold water, 1 tablespoon kosher salt, 2 tablespoons brown sugar, 1/2 teaspoon pink curing salt (if using), 2 bay leaves, and 1 teaspoon black peppercorns. Warm just until salt and sugar dissolve, then cool completely to refrigerator temperature.

Submerge the pork belly in the cooled brine in a nonreactive container or zip-top bag. Refrigerate for 12–24 hours. After brining, remove pork belly, rinse thoroughly under cold water, and pat dry. Then proceed to the 'Trim and score' and 'Season' steps above, reducing the additional kosher salt used at seasoning to 1/2 tablespoon to avoid over-salting.

Preheat oven and set up

Preheat oven to 275°F (135°C). Place pork belly on a wire rack set inside a roasting pan or rimmed baking sheet lined with foil to catch drips.

Slow roast

Roast at 275°F for 2 to 2 1/2 hours, or until the internal temperature reaches about 185–195°F and the fat has started to render and the meat is tender when pierced with a skewer. The goal is rendered fat and tender meat, not necessarily falling-apart pulled texture.

Rest briefly

Remove pork belly from oven and let rest 10 minutes while you prepare the glaze and increase oven temperature.

Increase oven temp

Increase oven temperature to 450°F (230°C) or switch to broil for the finishing step.

Make glaze

While the pork rests, combine 1/2 cup light brown sugar, 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon chili flakes, and 1/4 teaspoon freshly ground black pepper in a small saucepan. Warm over medium heat, stirring, until sugar dissolves and mixture is glossy, 2–3 minutes. Simmer gently 1 minute, then remove from heat.

Glaze the pork belly

Brush a generous layer of the glaze over the top (fat) surface of the pork belly. Return the pork belly to the oven on the wire rack.

Crisp and caramelize

Roast at 450°F for 10–15 minutes until the glaze is bubbling and deep golden-brown. If using broil, broil 4–6 inches from heat for 3–6 minutes, watching closely to avoid burning — rotate the pan as needed for even color. The sugar will caramelize to create a candy-like crust.

Second glaze (optional)

If you want a thicker candy coating, remove the pork, brush another thin layer of glaze, and return to the oven for 2–4 more minutes until tacky and glossy.

Remove pork belly from oven and transfer to a cutting board. Let rest 5 minutes. Brush lightly with 1 teaspoon neutral oil to add shine and help any sticky sugar set without becoming grainy.

Slice pork belly into 1/4–1/2" thick slices using a sharp knife. Sprinkle flaky sea salt to taste (about 1/2 teaspoon) and scatter 1 tablespoon thinly sliced fresh chives over the slices.

Serve warm as an appetizer or small-plate feature. The result should be richly savory, deeply caramelized 'meat candy' with a crisp, sweet crust and tender, fatty interior.