Pork Belly Recipe
Slow-roasted and glazed with a sweet sauce.
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Ingredients
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Pork Belly
Glaze
Method
Preparing the Pork Belly
- 1
Season the Pork
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub salt and black pepper all over the pork belly, ensuring to get it into the cuts of the skin.
- 2
Sear the Pork
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, place the pork belly skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy and golden brown.
- 3
Roast the Pork
Flip the pork belly to skin-side up and cover the skillet with aluminum foil. Place it in the preheated oven and roast for 2.5 to 3 hours until the meat is tender.
Preparing the Glaze
- 4
Make the Glaze
In a medium saucepan, combine brown sugar, soy sauce, rice vinegar, minced garlic cloves, grated ginger, sesame oil, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring frequently until the sugar has dissolved and the sauce thickens slightly, about 5-7 minutes.
Finishing Touches
- 5
Glaze the Pork
After 2.5 to 3 hours, remove the pork belly from the oven and carefully take off the foil. Brush the glaze generously over the skin and meat of the pork belly.
- 6
Crisp the Skin
Increase the oven temperature to 425°F (220°C) and return the pork belly to the oven without the foil. Roast for an additional 20-30 minutes, basting with the glaze every 10 minutes, until the skin is very crispy and caramelized.
- 7
Rest and Serve
Once the skin is crispy, remove the pork belly from the oven and let it rest for 10-15 minutes. Slice into pieces and serve with the remaining glaze drizzled on top.