How To Cook Pork Belly In The Oven

Pork belly is one of the most flavorful and tender cuts of pork, loved for its juicy layers of meat and fat. When cooked in the oven, it develops a crispy golden crackling on top while the inside stays moist and rich. Whether you’re preparing it for a family meal or a special occasion, oven-roasted pork belly is surprisingly simple to make and delivers a delicious balance of texture and flavor. The secret lies in slow roasting, which allows the fat to render beautifully while crisping the skin to perfection.

1. Prepare the Pork Belly
   Start by rinsing the pork belly under cold water and patting it dry with a paper towel. The skin must be as dry as possible for it to crisp properly. Use a sharp knife to score the skin in straight lines, being careful not to cut into the meat. This helps the fat render and allows the seasoning to penetrate. Rub salt generously into the skin, making sure it gets into the cuts. Then season the underside of the meat with a mix of salt, pepper, garlic powder, and your favorite herbs such as thyme or rosemary. For extra flavor, let the pork belly rest uncovered in the fridge for at least an hour — or overnight if possible — to dry out the skin.
2. Preheat the Oven
   Preheat your oven to 200°C (392°F). Line a roasting tray with foil and place a rack on top to allow air to circulate under the meat. This helps the skin cook evenly and become crispy.
3. Roast the Pork Belly
   Place the pork belly skin-side up on the rack. Roast it in the preheated oven for about 30 minutes to kick-start the crackling process. The high heat helps blister the skin and lock in the juices. After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for about 1½ to 2 hours, depending on the size of your pork belly. The meat should become tender and the fat should melt slowly, keeping it juicy.
4. Crisp the Skin
   If the skin isn’t as crispy as you’d like after the meat is cooked, increase the oven temperature to 220°C (428°F) and roast for another 10 to 15 minutes. Keep a close eye on it to avoid burning. The skin should puff up and become golden brown with a satisfying crunch when done.
5. Rest and Slice
   Once cooked, remove the pork belly from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring each slice is tender and flavorful.
6. Serve and Enjoy
   Cut the pork belly into thick slices and serve it with roasted vegetables, mashed potatoes, or rice. It also pairs beautifully with apple sauce, gravy, or a tangy side salad to balance the richness.

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