Roasted Pork Belly

published Jan 16, 2022
Roasted Pork Belly Recipe

This roasted pork belly is juicy and succulent with a crispy crackling layer on top that takes it to the next level.

Serves4 to 5

Prep5 minutes

Cook2 hours 30 minutes

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pork belly slices
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

When I moved into my first apartment after college, I decided I wanted to teach myself as much about cooking as possible. This was partially because I genuinely love being in the kitchen, but also because my entry-level salary coupled with New York City rent prices necessitated it. To this day, I love learning how to prepare my favorite restaurant dishes at home.

This roasted pork belly is a great example. Over the years, pork belly was always on my list of foods I was intimidated to cook. But I soon came to learn that roasted pork belly couldn’t be easier or more hands-off to prepare — and the results are so succulent.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What’s the Difference Between Pork Belly and Bacon? 

Bacon is a type of pork belly that has been cured (although you can buy uncured as well), smoked, and sliced. Here, we’re using an uncured boneless slab of pork belly, which is much thicker than bacon because it hasn’t been sliced.

What’s the Best Way to Cook Pork Belly? 

Although pork belly can be braised or even deep-fried, my favorite way to prepare it is slow-roasting it in the oven. You’ll start by rubbing the pork in a mixture of olive oil, salt, black pepper, and cayenne, then let it roast for two hours at 300°F until it’s nice and tender.

How Do I Get the Crispiest Skin?

High heat! After the two hours are up, you’ll crank the heat up to 450°F and let it cook for a final 20 to 30 minutes. The high heat causes that gorgeous, deep golden-brown layer of crackling to form on top. And there are few greater indulgences than crispy pork belly skin.

Roasted Pork Belly Recipe

This roasted pork belly is juicy and succulent with a crispy crackling layer on top that takes it to the next level.

Prep time 5 minutes

Cook time 2 hours 30 minutes

Serves 4 to 5

Nutritional Info


  • 1 (2-pound) piece

    boneless, skin-on pork belly

  • 1 tablespoon

    olive oil

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    cayenne pepper


  1. Pat the skin of 1 (2-pound) piece pork belly completely dry with paper towels. Place skin-side up on a plate and refrigerate overnight.

  2. Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with aluminum foil. Fit a wire rack onto the baking sheet if desired.

  3. Place 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper in a small bowl and stir to combine. Pat any remaining moisture on the skin of the pork belly off with paper towels. Rub the salt mixture all over the pork belly, concentrating primarily on the skin. Place skin-side up on the baking sheet or rack if using.

  4. Roast until the pork is tender and has shrunk in size, about 2 hours. Increase the oven temperature to 450°F and continue to roast until the skin forms a deep golden-brown layer of crackling on top, 20 to 30 minutes. Transfer to a clean cutting board skin-side up and let rest for 10 minutes. Slice with a serrated knife.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.