Roasted Pork Belly
Roasted pork belly how I love thee! Morning, day or night, I wish I could get just one bite! Crispy on the outside with one inner layer of fat melting in your mouth and another layer of tender juicy pork meat, this roasted pork belly is one of my favorite things to eat (beside bone marrow) when I feel like indulging. The hardest part of this recipe will be to find pork belly. It shouldn’t be a problem if you have a butcher nearby; in NYC I get mine at a Korean supermarket in Koreatown and pay $10 for just under 2 lbs.
Based on Momofuku’s pork buns recipe, I’ve tweaked the cooking process a little since the original recipe resulted too often in overcooked and burned pork belly (this also happened to a good friend of mine who tried several times to follow the momofuku directions). This is a great dish to make if you want to impress your in-laws and requires very little work!
Roasted pork belly
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Main
- Cuisine: French, Pork
Ingredients
Scale
- 2 pounds pork belly
- 1/4 cup granulated sugar
- 1/4 cup kosher salt
Instructions
- Put the pork in a tupperware or zip lock bag. Pour salt and sugar, rub on both sides and let marinate overnight. Pre-heat oven to 350 degrees. Meanwhile rinse the pork belly under cold water, pat dry and lay in an aluminum tray (I use one with raised ridges to allow the fat to drip away from the meat instead of burning underneath it), and cover with foil.
- Put in the oven for 1 hour and 45 minutes. Turn the meat over every 30 minutes to prevent from burning. Lastly, turn the heat up to 450 and with the fat facing up, remove the foil and cook for 15 minutes. The fat should pop and bubble, that’s exactly what you’re looking for. Sprinkle with salt, cut in cubes and serve.
- Pork belly is great with gravy, a little mustard, with vegetables, mashed potatoes, and amazing with a baguette or chinese steamed buns.
Nutrition
- Calories: 527
- Saturated Fat: 8
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Oh wow, that looks great! Wonderfully crispy on top.
yummm…yes, pork belly for breakfast, lunch and dinner. i usually buy a 4=5 lb. slab. i love the left overs i treat it like bacon for a breakfast treat. sear a thick slice and serve with maple syrup. great post
How do you marinate? Just rub with the sugar and salt, or du you make a brine? Just wondering…
Hi Jessie,
Rub it on both sides, the salt and sugar will melt and create its own ‘brine’.
I use the middle rack but it really depends on the type of oven you’re using. Keeping an eye on your pork belly is the best way to end up with good results since every oven is always a little different temperature wise.
How far away from the heating element should it be? I mean, should it be on the middle rack, or closer or further?