Jump to Recipe
Jump to Video
When we last placed an order from our friends who have a slob ranch, we asked for clean pork belly – 10 pounds of it ! Why ? Because it ‘s crisp on the outdoor, juicy and flavorful inside, and oh so versatile .
If you ‘ve had ailing cooked pork barrel belly – chewy or otherwise unpleasant, you know that proficiency is important. We looked at several recipes and settled on the master recipe from Momofuku, which David Chang was kind enough to share at Lucky Peach. We expected that he credibly knew what he was talking about. What we did n’t expect was how laughably simple the recipe would be !
Skinless Pork Belly vs. Skin On Pork Belly
This easy recipe works beautifully for both skinless and skin-on pork barrel belly ! The only difference is that you ‘ll need to score the bark with the skin-on variety show before roasting to get that absolutely golden embrown and crispen crackle ( crisp pork barrel skin ) and allow the seasonings to permeate the fatty and kernel. With the skinless assortment, you ‘ll skip the seduce and go straight to seasoning .
Scoring Skin in a Diagonal Pattern
Side Pork vs. Pork Belly
Pork belly and side pork barrel are the like thing. A bull ‘s belly wraps around the sides, frankincense how the two terms came to be synonymous. If you ask for side pork barrel or pork barrel belly from your butch, you will get the same exact cut of meat .
What is the difference between pork belly and bacon? They ‘re frequently confuse, but here ‘s the difference : pork abdomen is a newly, thick slab of kernel cut from the abdomen of a pig bed. It has n’t been cured or smoked. Bacon has been cured, smoked and sliced and typically comes from belly or bet on cuts ( less fatso ).
A few important tips before you begin:
There are some things to keep in heed when making this recipe to be indisputable that it comes out perfectly every time. First, despite the fact that you ‘ll only have a few moments of active fourth dimension, you ‘ll want to start the process three days ahead. You ‘re basically dry brining the kernel and it needs an overnight stint in your refrigerator to take on all of that fantastic season. then ( ideally ) you ‘ll refrigerate overnight again after roasting and before slicing and crisping .
Second, when you ‘re buying pork barrel belly, no topic if it is skinless or skin on, attend for a slab that is close to an tied thickness, and around one lumber ( larger cuts will work, but will increase the cook time ). If you have sparse areas, they are probable to burn during the beginning 30 minutes of roasting at 450˚F .
Third, for the best pork abdomen, I recommended that you cook and then wrap and chill it nightlong before slicing ( do n’t worry, the skin-on version with even have crispy skin ). This has two benefits : it ‘s much easier to slice and stays together beautifully when crisping up in a pan. That said, we about constantly have a sample or two when it ‘s newly out of the oven because it smells irresistible and tastes amazing !
ultimately, be certain to use a heavy bottomed, oven-proof pan or frying pan for roasting ( not a glass baking dish where the adipose tissue that renders will burn and smoke excessively ) .
How to Cook Pork Belly: Skin-On or Skinless
1. If you ‘re cooking skinless pork belly, move on to the future tone. For hide on pork belly, tap skin dry with a wallpaper towel and score peel with a very crisp knife on the solidus about ½-inch apart. reprise this cut in the face-to-face direction to create a baseball diamond radiation pattern ( see image below ). Take care to make shallow cuts – it ‘s approve to go into the fat, but do n’t cut indeed deep that you go into the kernel .
Scoring Skin in a Diamond Pattern
2. Season a one hammer patch of pork barrel belly ( skin on or skinless ) with a dry rub of boodle, salt and pepper. Cover and refrigerate overnight .
Seasoning Pork Belly Top
Rubbing Seasoning into Skin
Seasoning Pork Belly Side
Seasoning Pork Belly Underside
3. The next day ridicule in a heavy, oven-safe pan or frying pan in a 450°F oven on the in-between rack for the first 30 minutes and then an hour at 275°F. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days .
Roasted Skin On Pork Belly
Roasted Skinless Pork Belly
4. once chilled, slice into thick pieces and brown until crispy to enjoy alone or in a variety show of recipes from salads to soups to sandwiches and more !
Pan crisped slices are perfect for Pork Belly Ramen, Pork Belly Sandwiches or Sliders, and Pork Belly Tacos. Or use it in set of bacon in Bucatini all ‘ Amatriciana, Wedge Salad, or Spinach Salad. Hungry so far ?
Pork Belly Recipe Video
SUBSCRIBE TO VIDEOS
Oven Roasted Crispy Pork Belly
This recipe works equally well for skin on and skinless pork belly. I cut back on the salt and sugar a bit from Dave Chang’s original recipe.
from
votes
Save Recipe Saved!
Print Recipe
Pin Recipe
Prep Time
5
mins
Cook Time
1
hr
30
mins
Total Time
1
hr
35
mins
Course
Main Course
Cuisine
American
Servings
8
people
Calories
297
kcal
Read more: How to Cook Lobster Tail
Ingredients
- 1 pound pork belly skin on or skinless
- 2 teaspoons ticket salt or 4 teaspoons kosher salt
- 2 teaspoons boodle
- a few grinds of black capsicum
Instructions
-
For skinless pork belly, move on to the next step. If using skin on pork belly, pat skin dry with a paper towel. With a sharp knife, score through skin every ½-inch at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in an opposite diagonal to create a diamond shape pattern. (recipe note #1)
- Season pork belly with salt carbohydrate and a few grinds of black pepper. Cover and refrigerate nightlong .
-
Preheat oven to 450°F.
-
Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
-
Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.
-
Once chilled, slice into thick pieces and brown in a skillet on the stovetop until crisp. Enjoy alone or in soups, salads, pasta sauces, ramen and more! (recipe note #2)
Notes
- Scoring the pork belly skin allows it to crisp up and allows the seasoning to penetrate into the fat and meat below the skin.
- Be sure to check out my collection of Pork Belly Recipes for ways to use this delicious crispy pork belly!
Nutrition
Calories:
297
kcal
Carbohydrates:
1
g
Protein:
5
g
Fat:
30
g
Saturated Fat:
10
g
Cholesterol:
40
mg
Sodium:
599
mg
Potassium:
104
mg
Vitamin C:
0.2
mg
Calcium:
3
mg
Iron:
0.3
mg
Keyword
cast iron recipe, easy, keto, low carb
Tried this recipe ? I ‘d love to see it ! Tag me on Instagram at @ pinchandswirl or leave me a comment and rate below .
