Please note, his roast pork belly recipe is wonderful with skin-on or skinless. The skin will be incredibly tender when freshly cooked and when reheated later. However, the pork skin will be very tough when chilled, so if you’re considering eating the finished pork belly chilled (a delicious treat!), we recommend removing the skin.
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Roast Pork Belly
1.5-2lb slab of fresh pork belly (skin-on or skinless)
2 Tbsp salt
1 Tbsp white sugar
1/2 tsp black pepper
1. Combine sugar, salt, and pepper in a bowl. Mix well.
2. If you’re gong to remove the skin from the pork belly, run the blade of a very sharp knife along the inside of the skin as you lift the flap of skin as you go.
3. Place pork belly on baking sheet. Coat the pork belly liberally with the sugar/salt/pepper mixture.
4. Refrigerate uncovered for 12-24 hrs.
5. Pre-heat oven to 290F. Remove pork from fridge and brush any excess sugar/salt from surface.
6. Place the belly in a baking pan that will hold it comfortably and cover with foil.
7. Cook in the oven until the internal temperature reaches 200F, approximately 2 hours (start checking the temp around 90 minutes). It might take up to 3 hours of cooking time, depending on the thickness of the pork belly.
8. Serve immediately. Or let pork belly rest until cool enough to handle, then wrap in plastic and chill in fridge for 2-3 hours. When chilled, remove belly from plastic and slice. Enjoy the slices chilled or reheated by searing in a skillet.