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Recipe compliments of www.ITISAKEEPER.com
Crispy Baked Pork Belly
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.
Equipment
- 2 Rimmed Baking Sheets
- Sharp Knife
Ingredients
- 2 pounds Pork belly, skin on
- 3 tablespoons Olive oil
- 1 tablespoon Brown sugar, packed
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400 degrees F. Line two rimmed baking sheets with aluminum foil.
- Cut the pork belly into 2-inch cubes.
- In a small bowl, whisk together the olive oil, brown sugar, garlic powder, salt, and black pepper.
- Add the pork belly to a large bowl and toss with the seasoning mixture until evenly coated.
- Arrange the pork belly pieces in a single layer on the prepared baking sheets, leaving space between each piece.
- Roast for 25 minutes.
- Turn each piece and continue roasting for 20 to 25 minutes, or until the exterior is deeply browned and crisp and the internal temperature reaches at least 190 degrees F.
- Let the pork belly rest for 5 minutes before serving.
Christina's Notes
For extra-crispy results, refrigerate the seasoned pork belly uncovered for several hours before roasting.
Using a wire rack set inside the baking sheet allows the fat to render more efficiently.
Pork belly is best when cooked until much of the fat has rendered and the meat is very tender.
Leftovers can be chopped and used in tacos, rice bowls, salads, or sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in an air fryer or hot oven to restore crispness.
Freeze cooked pork belly for up to 2 months.
Using a wire rack set inside the baking sheet allows the fat to render more efficiently.
Pork belly is best when cooked until much of the fat has rendered and the meat is very tender.
Leftovers can be chopped and used in tacos, rice bowls, salads, or sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in an air fryer or hot oven to restore crispness.
Freeze cooked pork belly for up to 2 months.