Mastering the Art of Cooking Perfect Pork Belly

Preheat your oven to 275°F (135°C).

Prepare your pork belly: Score the skin and season generously with sea salt and black pepper. If you’re using herbs, rub them into the meat for flavor.

Place the pork belly in a roasting pan, skin-side up. Add a touch of water to the pan to keep the meat moist during the cooking process.

Roast in the oven for about 3 hours. The long, slow process allows the fat to render beautifully, leaving the meat tender.

Increase oven temperature: After 3 hours, increase the temperature to 425°F (220°C). Roast for an additional 30-40 minutes until the skin is crispy.

Rest the meat: Once perfectly cooked, remove the pork belly from the oven and let it rest for at least 15 minutes before slicing. This helps redistribute the juices.

2-3 pounds of pork belly

Sea salt

Black pepper

Your choice of seasoning (e.g., smoked paprika, garlic powder)

Season the pork belly generously with salt, pepper, and your chosen spices.

Seal in a bag: Place the pork belly in a vacuum-sealed bag.

Sous vide: Set your sous vide machine to 165°F (74°C) and cook the pork belly for 10-12 hours. The long cooking time tenderizes the meat without drying it out.

Sear the skin: After cooking, remove the pork belly from the bag, pat it dry, and sear the skin in a hot skillet for a few minutes to achieve crispiness.

Self-rest: Allow the meat to rest for 15 minutes before slicing.

Cool Down: Allow the pork belly to cool to room temperature.

Refrigerate or Freeze: Store leftovers in an airtight container. They can be kept in the refrigerator for up to 4 days or frozen for up to 3 months.

To reheat, place the pork belly in a 350°F (175°C) oven or microwave until heated through. To retain the crispiness of the skin, finish with a quick sear in a hot skillet.