I remember the first time I had pork belly.
A little bit before I tried it for the first time, my dad and sister enjoyed pork belly at a restaurant they’d gone to when he visited her at college. When they came to visit me the next weekend, my dad tried to explain to me this decadent meat they had enjoyed.
“It’s like a big hunk of bacon meat!” he said.
That sounded like heaven on a plate to me!
When I enjoyed pork belly for the first time a few weeks later, I learned how accurate his description was.
This stuff is sooo delicious!
Pork belly is a tender, fatty stretch of meat from, as you would imagine, the underside of a pig between its front and back legs.
Pork belly is what bacon is made from, but when you cut it into “steaks” instead of thin strips, you get tender, juicy, fatty meat that may be the most decadent protein you’ve ever had.
I looove crispy pork belly. It’s so inexpensive (I think I buy it for somewhere around $3/pound) and so absolutely delicious.
But when you roast pork belly and give it a crispy skin, you bless God for this thing that combines bacon and pork and DELIGHT.
Crispy pork belly can be served on soup, on salad, on sautéed or roasted veggies, or with a fruit sauce as a delicious appetizer.
So, for your tastebud pleasure, today I’ll teach you how to make delicious roasted pork belly with tender juicy meat and with a sinfully salty crispy skin.
Don’t be deterred, it’s much easier to make than you think, and it’s something you must try.
- 1 pound pork belly, cut into two or three even sized pieces
- 2-3 teaspoons olive oil
- 2-3 teaspoons sea salt (I highly recommend rosemary salt!)
- Preheat the oven to 450 degrees F. Place a metal rack in a walled baking dish (like a 9x13 baking pan).
- In the thick, fat skin on the top of your pork bellies, cut diagonal slits across the skin, each about 1/2 inch apart. You want to cut through the skin, just up to (but not into) the pink flesh.
- Rub 1 1/2 teaspoons of olive oil over each pork belly, rubbing the oil into the slits as well. Then sprinkle each pork belly with 1 teaspoon of sea salt, also rubbing the salt into the slits.
- Place the seasoned pork bellies on the rack in the baking dish, skin side up. Place the baking dish in the oven and roast the pork for 30 minutes.
- After 30 minutes, reduce the heat to 325 degrees F and cook the pork bellies for 15-20 minutes more, or until any juices coming out are clear.
- Remove the baking dish from the oven and turn the broiler on high. When the broiler has preheated, carefully move an oven rack to the top position in the oven.
- Add the baking sheet with the pork bellies to the top rack and broil for 60-90 seconds or until the skin is bubbling and golden brown. Remove the baking dish from the oven and let the pork bellies stand for ten minutes. With a sharp knife, cut into slices that are about 1/4 inch thick.