Pork Belly Roast
Indulge in the ultimate comfort food with this irresistibly crispy and tender Pork Belly Roast, a show-stopping dish that strikes the perfect balance between succulent meat and perfectly crackled skin. This recipe starts with scoring the pork belly to help the fragrant spice rub of kosher salt, black pepper, garlic powder, and paprika penetrate every bite, while a touch of white vinegar ensures a flawlessly crispy finish. Slow-roasted over aromatic rosemary, thyme, and bay leaves, this savory masterpiece cooks to perfection with moist, melt-in-your-mouth layers of flavor, thanks to a clever water bath technique. Whether you're hosting a dinner party or simply treating yourself, this pork belly pairs beautifully with rustic roasted vegetables or creamy mashed potatoes. Elevate your next meal with this foolproof recipe for unforgettable pork belly perfection!
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Recipe Information
Ingredients
- 2 lbs pork belly
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp white vinegar
- 2 sprigs rosemary sprigs
- 2 sprigs fresh thyme
- 2 leaves bay leaves
- 2 cups water
Instructions
Preheat your oven to 450°F (230°C).
Score the skin of the pork belly with a sharp knife in a criss-cross pattern, being careful not to cut into the meat.
Rub the pork belly all over with white vinegar, then pat it dry with paper towels.
Combine the kosher salt, black pepper, garlic powder, and paprika in a small bowl. Rub this spice mixture generously over the surface of the pork belly, ensuring it gets into the scored skin.
Drizzle olive oil over the pork belly and rub it across the skin to help it crisp up during cooking.
Place the rosemary sprigs, thyme, and bay leaves in the center of a roasting pan, then pour the water into the base of the pan to prevent the meat from drying out.
Place the pork belly on top of the herbs, skin side up. Ensure the pork belly is elevated slightly above the water with the help of a roasting rack or by resting it directly on the herbs.
Roast the pork belly in the preheated oven for 25-30 minutes at 450°F (230°C) to allow the skin to crisp up.
Reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 2 to 2.5 hours, or until the pork is tender and juicy.
Check the pork belly occasionally to ensure the water in the pan hasn’t evaporated. Add more water as needed to maintain moisture.
When done, remove the pork belly from the oven and let it rest for 15 minutes to allow the juices to redistribute.
Cut the pork belly into thick slices and serve hot with your choice of sides.
Nutrition Facts
Calories |
4871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 495.7 g | 636% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 4225 mg | 184% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.4 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1356 mg | 29% | |
*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.
