How to cook pork belly

Imagine standing in your kitchen, craving something rich, savory, and undeniably comforting. You’ve heard whispers of the culinary magic that pork belly can bring to the table, but the thought of cooking it seems daunting. A few quick scrolls through recipes leave you wondering, “How to cook pork belly?” Fear not! This is the moment to unlock the secrets to transforming this delightful cut of meat into a mouthwatering masterpiece that will impress friends and family alike.

To cook pork belly, start by scoring the skin, seasoning it with salt, and roasting it in the oven at a high temperature until the skin is crispy. Then, lower the temperature and continue baking slowly until the meat is tender.

To dive deeper into cooking pork belly, begin by selecting a high-quality piece of pork belly–look for a balance of fat and meat for the best flavor and texture. Start by scoring the skin in a cross-hatch pattern; this will help render the fat and create a deliciously crispy surface. Generously rub salt–preferably coarse sea salt–into the skin and meat, as this not only seasons the pork but also draws out moisture, helping the skin crisp up.

Preheat your oven to around 450°F (230°C) and place the pork belly on a roasting tray, skin-side up. Roast it for about 30 minutes, monitoring closely to ensure the skin gets golden and crispy. After this initial high-temperature roast, reduce the oven temperature to about 300°F (150°C) and continue cooking for an additional 2 to 3 hours. This slower cooking phase allows the collagen in the fat to break down, making the meat tender and succulent.

For extra flavor, consider incorporating aromatics like garlic, thyme, or bay leaves alongside the pork for the duration of the longer roast. Once fully cooked, let your pork belly rest for 15-20 minutes before slicing into it. The result will be a beautifully crispy skin over tender, juicy meat that’s perfect for a variety of dishes, whether served simply with sides or mixed into more complex recipes like tacos or ramen.