Crispy Slow-Roasted Pork Belly

Slow Roasted Pork Belly
The Spruce
  • Total: 2 hrs 55 mins
  • Prep: 10 mins
  • Cook: 2 hrs 45 mins
  • Yield: 6 Servings

Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. However, it can also be roasted, resulting in a flavorful cut with delicious crispy skin. This roasted pork belly recipe is simple, using just basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin.

Serve this pork belly with beans, black-eyed peas, scalloped potatoes, or mac and cheese.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow roasted pork belly
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  2. Heat the oven to 350 F/180 C. Place a rack (such as a cooling rack) on a baking sheet.

  3. With a sharp knife, make several parallel cuts across the skin of the pork belly, about 1/4-inch apart. Cut through the skin and fat but not into the meat.

    Score the back of the meat
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  4. Sprinkle the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it all into the pork.

    Season the meat
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  5. Place the pork on the rack, skin-side up.

    Put meat on rack
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  6. Roast for 2 to 2 1/2 hours or until the meat is very tender and falling apart. Increase the heat to 425 F and roast for about 20 minutes longer to crisp the skin even more.

    Roast the meat
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  7. Remove the pork from the oven and let rest for 10 minutes before slicing.

    Cooked pork belly
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  8. Slice thinly, using the cuts in the skin as guides.

Tips

  • Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. The skin will dry out and result in a crispier crackling.
  • Make sure the pork is cold when you score it. This will make it easier to cut.