Pork Belly Recipe

Prepare pork

Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern or in parallel lines about 1/2 inch apart, cutting only through the skin and fat, not into the meat.

Combine kosher salt, black pepper, garlic powder and paprika in a small bowl. Rub the spice mixture all over the meat side and the skin of the pork belly, pressing to adhere. Let sit at room temperature for 20–30 minutes while you preheat the oven. (Alternatively refrigerate uncovered for several hours or overnight for crisper skin; if refrigerating, bring to room temperature before roasting.)

Make braising liquid

In a bowl or measuring cup combine chicken stock, white wine, soy sauce, brown sugar and rice vinegar. Add sliced ginger and smashed garlic to the liquid. Stir until the sugar mostly dissolves.

Preheat the oven to 325°F (160°C). Place the seasoned pork belly meat-side up in a shallow ovenproof roasting pan or Dutch oven elevated on a rack so the liquid won't cover the skin. Pour the braising liquid into the pan around the pork so the liquid reaches about halfway up the sides of the pork belly (do not pour over the skin).

Cover the pan tightly with foil or a lid and place in the oven. Braise for 2 to 2.25 hours, until the meat is tender when pierced with a fork but still holds its shape.

Crisp the skin

Remove the covered pork from the oven and carefully discard excess liquid from the pan (reserve a little for a sauce if desired). Increase oven temperature to 450°F (230°C). Brush the skin with a thin coating of neutral oil and, if desired, sprinkle a light pinch of extra salt over the skin. Return the pork, skin-side up, to the oven and roast 20–30 minutes until the skin is blistered and crisp. Watch closely to avoid burning.

Alternatively, for extra blistering, place under a preheated broiler 6–8 inches from the element for 3–6 minutes, rotating as needed—watch constantly.

Rest and slice

Remove the pork belly from the oven and let rest for 10–15 minutes. Using a sharp knife, slice into 1/4–1/2 inch thick pieces. If you reserved braising liquid, skim off fat and reduce on the stovetop over medium heat until slightly thickened to serve as a glaze or sauce.

Garnish and serve

Arrange slices on a platter, drizzle a little of the reduced braising sauce if using, and sprinkle with sliced scallions, toasted sesame seeds and cilantro. Serve hot.