Pork Belly Recipe
Tender pork belly with a crispy exterior.
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.
Meat
Seasoning
Cooking
Method
Preparation
- 1
Prepping the Pork Belly
Begin by scoring the skin of the pork belly in a crisscross pattern. Make shallow cuts, ensuring not to cut into the meat itself.
- 2
Seasoning the Pork
In a small bowl, combine salt, black pepper, garlic powder, and paprika. Rub the mixture all over the pork belly, making sure to get it into the scored areas.
- 3
Resting the Pork
Allow the pork belly to rest at room temperature for at least 30 minutes to let the seasoning penetrate.
Cooking
- 4
Roasting the Pork Belly
Preheat the oven to 300°F (150°C). Place the pork belly on a rack in a roasting pan, skin side up. Pour one cup of water into the bottom of the pan to keep the pork moist during cooking.
- 5
Crisping the Skin
Roast in the preheated oven for about 2 to 2.5 hours or until the meat is tender. Increase the oven temperature to 450°F (230°C) for the last 20-30 minutes to crisp the skin. Keep an eye on it to prevent burning.
- 6
Resting after Cooking
Once cooked, remove the pork belly from the oven and let it rest for 15-20 minutes before slicing. This will help retain the juices.
