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Roast Pork Belly in the oven is a delicious main dish that is both easy to make and affordable. With a crispy skin and tender meat, oven roasted pork belly makes a great main dish or even an appetizer.
We often make pork belly because it’s so tender and juicy and we use it in all kinds of ways. Aside from just eating it on its own, you can use it in tacos, bao buns, or just as tasty little morsels to snack on.
When you cook pork belly in the oven, you need to cook it low and slow enough that the meat becomes tender and the fat breaks down properly. Then there’s the skin to content with. The part of the pork belly that can be a pain to perfect is a crispy skin.
While cooking pork belly in the oven can take a long time, it’s one of the best ways to cook it evenly and to get the skin crispy. We love to serve it with a broccoli casserole (which can also be made as a main dish).
» Check out our recipe for pork belly slices, pork belly tacos, and air fryer pork belly bites.
Ingredients You Need
- Slab of pork belly – You can often get a slab of pork belly from the grocery store meat counter or from your local butcher. You can have them take the skin off for you, if you prefer not to deal with the skin.
- Try to buy a pork belly that is boneless and about the same thickness all around. If one end of the piece is thicker than the other, it will be difficult to evenly cook it.
- Salt – Salt is important for getting the skin crispy, if you choose to leave it on. The salt will dry out the skin and allow it to get crispy.
- Dry rub – This is optional but I think it’s the best way to give the meat tons of flavor without brining it. We use our favorite homemade dry rub.
Expert Tips
- Before roasting the pork belly, score the skin with a sharp knife in a crisscross pattern. This helps the fat to render and the skin to become crispy during the cooking process.
- For tender and succulent pork belly, employ a low-temperature roasting method. We suggest slow roasting at 285°F then turning the heat up to 475°F to crisp the skin at the end.
- Once the pork belly is cooked to perfection, allow it to rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful end product.
How to Make Roast Pork Belly
The easiest way to cook pork belly is in small slabs. You can cook a larger piece, if you want, but these smaller pieces make it easy to just slice and serve. They also cook faster because they are smaller and can cook all around evenly.
The most important consideration for pork belly is the skin. If you don’t wish to keep the skin on, it’s simple to remove it with a sharp knife. You can then just season the meat with salt and pepper or a dry rub and continue to cooking.
If you do want to leave the skin on and go for the nice crunchy crispy skin, follow the instructions below.
Leaving the Skin On?
If you want to keep the skin on and crisp it up, you will need to score the skin and rub it with salt or a dry rub that has with plenty of salt in it. Also season the other side of the meat.
I prefer to make just a few scores on the skin (making sure not to cut into the meat), and then I coat it with the homemade dry rub. Be sure to get the rub into the slits in the skin. The salt in the rub will help dry out the skin so it can get crispy. It’s best to now put the pork belly in the refrigerator, uncovered, overnight so the skin can really dry out.
Roasting the Pork Belly
Preheat the oven to 285°F. Rub the pork belly with about 1 teaspoon of olive oil, all over.
Cut two sheets of tin foil large enough to encapsulate the pork belly. Make a little boat out of the foil. Place the pork in the boat – skin side up. Fold up the tin foil to fully enclose the pork. The foil should be close around the sides of the pork, but not tight against it. Secure the foil on top so that no steam escapes.
Place the foil packet on a baking tray in the oven.
Roast for 2 1/2 hours. After about an hour of cooking, the pork will have shrunk a bit, so tighten up the foil around the pork and continue cooking.
Turn Up the Heat
After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it on a wire rack over the baking tray.
This is where you’ll be crisping up the skin, if you left it on. If you did not leave on the skin, roast the pork belly for 5-10 minutes at high heat to give the outside a nice crispiness. Remove it from the oven and allow it to cool for 10 minutes before slicing.
If you left the skin on, the pork belly skin will need around 20 minutes to crispy up properly. Be sure to keep an eye on it, to avoid burning. If the surface is uneven at all, the skin might start to darken in patches. You can protect spots with foil to keep them from burning.
Once the skin is evenly crisped, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the Pork Belly
I prefer to turn the pork belly upside down to slice it if I’ve left the skin on. It’s easier to cut through the crispy skin that way.
Slice it to the thickness you wish and serve. If you’re serving it as a main dish, cut the slices thicker. For appetizers you can slice them thin.
Above, I’ve made larger slices to serve as a main dish. In the image below, I’ve cut it into smaller pieces for an appetizer, dipped in ponzu sauce. You can use these thinner slices to make pork belly sandwiches, pork belly sliders, and pork belly tacos. Yum.
Storing & Reheating Pork Belly
It’s easy to store and reheat pork belly if you happen to have some left over. All you need to do is allow the pork to cool completely before placing it in a dish or container and storing it, covered, in the refrigerator. It will keep well for up to 5 days.
When you’re ready to reheat it, you can do so in the oven, in the air fryer, or on a pan. I personally really prefer reheating pork belly in the air fryer. The method you choose should be based on how big of a chunk it is. If you’re reheating slices, heating it in the pan on the stove top is the best method. For larger chunks, place them in the air fryer on 350 degrees F for 5 minutes.
How to Serve Pork Belly
It’s perfectly awesome to serve pork belly as a main dish, with or without sauce. Because the meat is so tender and fatty, it doesn’t really need a sauce, in my opinion. But you can serve it with ponzu sauce, a Vermouth Jus, or some sweet soy sauce drizzled on top.
I often serve my pork belly with crispy roast potatoes or a wedge salad on the side. Here are a few more ideas.
What Is Pork Belly?
Pork belly is a cut of meat that comes from the belly of a pig. It is a rich and flavorful cut known for its balance of meat and fat, making it a popular choice for many dishes, like pork belly bao buns, pork belly tacos, sandwiches, and other popular dishes. It has to be cooked low and slow in order to render the fat and make it tender.
Bacon vs Pork Belly
You might think that pork belly and bacon are the same thing, but they do differ. Bacon is made from pork belly (or sometimes other cuts) that has been cured, smoked, and sliced thinly. While both pork belly and bacon offer robust flavors, their texture and usage in cooking are distinct, making each one unique in its own right.
Side Pork vs. Pork Belly
Side pork and pork belly are terms that can often be used interchangeably, but there may be some differences depending on the context and region.
Side pork is generally the same cut but in a more raw and unprocessed form. It doesn’t undergo the curing or smoking process that turns pork belly into bacon. Side pork is more akin to fresh pork belly without additional flavorings or treatments.
Frequently Asked Questions
What temperature should pork belly be cooked at?
When roasting pork belly in the oven, our recommended temperature range is around 250 to 300°F. This is a low and slow roasting that allows the meat to break down and the fat to properly render, without making the meat tough or dry.
How long does it take to cook a pork belly?
The cooking time for pork belly can vary depending on several factors, including the cooking method, the size, and thickness of the pork belly, the temperature you’re using, and whether you’re aiming for a tender or crispy result. When roasting pork belly in the oven at a temperature of around 285°F, like we recommend in this recipe, it typically takes about 2 to 3 hours.
Why is my pork belly not crispy in the oven?
Several factors that may contribute to your pork belly not turning out as crispy as you’d like: If the skin is damp or moist before roasting, it may prevent proper crisping. If the skin isn’t scored, the fat underneath might not render out adequately, leading to less crispy skin. If you’re roasting the pork belly at a low temperature, the skin may not have a chance to become crispy. We recommend turning up the heat to 475°F at the end of cooking to crisp the skin.
How do you cook pork belly so it’s not tough?
Start by choosing the right cut with an even distribution of fat, score the skin to help render the fat during cooking, and cook it low and slow to break down the connective tissues. Allow the pork belly to rest after cooking. When slicing, cut across the grain to break down muscle fiber.
Side Dishes to Try
Salads
Crunchy Broccoli Salad
Corn & Black Bean Pasta Salad
Bacon, Jalapeno & Corn Salad
Classic Wedge Salad
Pear & Gorgonzola Salad
Veggies
Roasted Asparagus with Cranberries & Feta
Shaved Asparagus with Pesto
Roasted Green Beans & Mushrooms
Crispy Roast Potatoes
More Ways to Make Pork Belly
- BBQ Pork Belly Slices
- Air Fryer Pork Belly Bites
- Pork Belly Tacos & Slaw
- Pork Belly in the Slow Cooker
» See all our delicious pork belly recipes.
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Roasted Pork Belly in the Oven
Ingredients
- 1-2 pound pork belly skin on or off
- 1-2 tablespoons dry rub
- 1 teaspoon salt
- 1 teaspoon olive oil
Instructions
- For skin on pork belly, lightly score the skin and rub all over with salt or dry rub. Put the pork belly in the refrigerator, uncovered, overnight so the skin can really dry out. Remove the pork from the refrigerator 20 minutes before cooking. Rub lightly with olive oil.
- For skin-off pork belly, rub the pork belly with about 1 teaspoon of olive oil, all over, then season well with salt or dry rub.
- Preheat the oven to 285°F.
- Cut two sheets of tin foil large enough to encapsulate the pork belly. Make a boat out of the foil. Place the pork in the boat – skin side up. Fully enclose the pork with the foil, close around the sides of the pork, but not tight against it. Secure the foil on top so that no steam escapes.
- Place the foil packet on a baking tray in the oven.
- Roast for 2 1/2 hours. After an hour, the pork will have shrunk, so tighten up the foil around the pork and continue cooking. After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it on a wire rack over a baking tray.
- If you did not leave on the skin, roast the pork belly for 5-10 minutes at high heat to give the outside a nice crispiness. Remove it from the oven and allow it to cool for 10 minutes before slicing.
- If you left the skin on, cook for 20-30 minutes to crispy up the skin. Be sure to keep an eye on it, to avoid burning. If the surface is uneven at all, the skin might start to darken in patches. You can protect spots with foil to keep them from burning.
- Once the skin is evenly crisped, remove it from the oven and let it rest for 10 minutes before slicing.
Notes
- You can cook any amount of pork belly you want with this recipe. If you’re just serving 2-3 people, use a 1-pound roast. For more 4 or more use a 2-pound roast.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
We’ve just had it if for dinner. I followed the recipe exactly
Super moist & crackling was superb, the best I’ve ever made. Will definitely make it ag5
Happy to hear this Natalie!
The crispy crackling on top and the tender, juicy meat underneath was so good!
Glad you liked it Jimmy. Try some of our other pork belly recipes when you have a chance.
I followed the step-by-step instructions, and it turned out amazing.
That’s great. Have you tried our other pork belly recipes?
I can’t believe how easy it was
This recipe is a definite keeper, and I can’t wait to make it again.
I’ve tried numerous pork belly recipes in the past, but this one takes the cake!
Glad you liked it!
The oven-roasting method yielded a beautifully caramelized, crispy skin and perfectly cooked meat.
Well that’s a great outcome! I’m glad it worked that well for you.
Any tips for achieving that crispy texture on top?
Sure Robbie! To get crispy skin you will need to score the skin and rub it with salt or a dry rub that has with plenty of salt in it. The salt dries out the skin so it can get crispy. Once the pork belly is cooked crank up the heat in the oven to 475°F and roast for 20 minutes to get the outside nice and crispy. Be sure to keep an eye on it so it doesn’t burn.
I decided to put a twsit on this recipe by adding a sweet and savory glaze, and it turned out amazing!
Sounds delicious!
I couldn’t resist adding some roasted vegetables alongside the pork belly, and it was a great decision!
That sounds like it made an amazing dinner!