Pork Belly
Discover the ultimate recipe for crispy, succulent pork belly that promises mouthwatering results every time! This oven-roasted pork belly combines tender, flavorful meat with perfectly crackling skin for an indulgent culinary experience. Key ingredients like fresh garlic, thyme, and coarse sea salt infuse the pork with savory, aromatic goodness, while a white vinegar rub ensures the crispiest crust. Scoring and drying the skin, along with a high-temperature roast followed by a slow cook, create a perfect balance of texture and taste. Whether served alongside roasted vegetables or a crisp salad, this pork belly recipe is an unforgettable centerpiece for any meal, taking only 15 minutes to prep and yielding perfection in just two hours. Perfect for pork belly lovers searching for professional tips and irresistible homemade flavor!
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Recipe Information
Ingredients
- 2 lb Pork belly
- 2 tbsp Coarse sea salt
- 1 tsp Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh thyme leaves
- 2 tbsp Olive oil
- 2 tbsp White vinegar
Instructions
Preheat your oven to 450°F (230°C).
Place the pork belly skin side up on a cutting board. Use a sharp knife to score the skin in parallel lines about 1/4 inch apart, being careful not to cut into the meat.
Pat the pork belly dry with paper towels, ensuring the skin is completely dry. This step is crucial for crispy crackling.
Rub the white vinegar over the skin and allow it to sit for about 5 minutes.
In a small bowl, mix together minced garlic, thyme leaves, 1 tablespoon of olive oil, and freshly ground black pepper.
Flip the pork belly over so the flesh side is up, and rub the garlic and thyme mixture evenly over the meat.
Flip the pork belly back to the skin side and rub coarse sea salt evenly into the scored lines.
Drizzle the remaining tablespoon of olive oil over the skin and spread it evenly with your hands.
Place the pork belly on a wire rack set over a roasting pan to catch drippings. This ensures the pork is roasted evenly and reduces the risk of soggy skin.
Roast the pork belly in the oven for 30 minutes at 450°F (230°C) to crisp up the skin.
After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 90 minutes, or until the meat is tender and the skin is golden and crackling.
Once cooked, remove the pork belly from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in tender meat.
Slice the pork belly into pieces and serve hot with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
4983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.9 g | 652% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 12306 mg | 535% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
