How to Cook Pork Belly: 3 Tasty Methods
Minimal fuss methods for cooking tender and delicious pork belly Pork belly is a fatty and flavorful cut of meat used to make bacon, but it can be prepared in a variety of ways. In this article, we'll teach you 3 delicious ways to cook...
Ingredients
Instructions
Preheat the oven to 350°F (180°C). Meanwhile, prepare a baking dish by inserting an elevated cooking rack. If you don't have an elevated rack, crumple up several sheets of aluminum foil and scatter them across the bottom of the baking dish. You'll need to keep the pork belly elevated as it cooks to help the fat render more readily.
Score the meat. Using a sharp knife, the skin of the pork belly in a long series of lines. Slice across the skin in vertical rows spaced 1 in (2.5 cm) apart. Pierce through the tough skin and the top layer of fat, but do not cut too deeply into the actual meat lying beneath the two. Scoring the meat in this manner will allow more of the fat to render out during the roasting process.
Rub in the oil, salt, and pepper. Place the pork belly on your prepared baking rack with the skin side facing up. Rub the top with oil, then liberally season the meat with salt and pepper. In addition to seasoning the meat, the oil and salt make it easier for the fat to render out, resulting in crispier skin. Apply the seasonings by hand, and work the salt and pepper into the slits across the skin. Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. If you decide to add others, do so within the final 30 minutes of cooking.
Cook for 2 hours and 15 minutes. Place the seasoned pork belly in the preheated oven. Roast it for 2 hours and 15 minutes to roast the meat all the way through. Check the pork belly halfway through the cooking process. If the fat gets too hot, it may start to smoke, and you'll need to transfer the meat to a clean baking dish.
Increase the heat to 400°F (200°C) for 35 minutes. Increase the temperature without removing the pork belly. Allow the meat to cook for another 35 minutes so the skin can crisp up. The pork belly must reach a minimum internal temperature of 145°F (65°C) before you remove it from the oven.
Let it rest for 10 to 15 minutes. After removing the pork belly from the oven, allow it to rest for 10 to 15 minutes before carving it. During this time, the juices distribute themselves and settle within the meat.
Serve while still hot. Roasted pork belly will have crispy skin, but the inner meat will be tender and moist. Optional: Slice the belly and then sear the slices in a hot pan (preferably cast iron) for about a minute on each side. This will provide an even crispier finish and allow the flavor to develop even further. Store any leftovers in an airtight container in your refrigerator for 3-4 days. When reheating the leftovers, sear the slices in a skillet so that the skin remains crispy.
