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Recipe compliments of www.ITISAKEEPER.com

A black plate with slices of baked pork belly on a bed of rice and edamame, topped with parsley, with a bowl of rice in the background.

Crispy Baked Pork Belly

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This easy baked pork belly recipe delivers tender meat with golden crispy skin using a two-stage oven approach. With simple seasoning and optional glaze, it creates bold flavor and texture that’s perfect sliced or turned into burnt-end-spiced bites.
Prep Time : 10 minutes
Cook Time : 35 minutes
Total Time : 45 minutes
Servings: 10 servings
Course: Main Dish
Calories: 513kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 2 pounds Pork belly
  • 3 Tablespoons Oil
  • 1 Tablespoon Brown sugar
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Instructions
 

  • Preheat oven to 400℉. Line two baking sheets with tinfoil and set aside.
  • Cut the pork belly into 2" to 3" pieces.
  • In a small bowl, whisk together the oil, brown sugar, garlic powder, salt and pepper.
  • Add the chopped pork belly and toss to coat completely in the brown sugar mixture.
  • Lay the pork belly out on the tinfoil, taking care not to overlap the pieces.
  • Bake pork belly for 25-35 minutes, flipping each piece at the halfway point. (The timing will vary based on the amount of fat in your pork belly and how small you chop the pieces.)

Christina's Notes

  • Dry & Score First: Salt and refrigerate skin overnight for maximum crisping.
  • Roast Slow, Then Hot: Low temperature for tender meat; high or broiler finish for crackle.
  • Use a Rack and Thermometer: Ensures even cooking, reduced grease, and perfect internal temperature.
  • Repurpose Leftovers: Cube and glaze for savory burnt ends, or dice into tacos and meals.

MY NOTES