Oven Roasted Crispy Pork Belly

• servings: 8 servings
• active time: 5 minutes
• total time: 1 hour 35 minutes

Ingredients

1 pound pork belly (skin on or skinless)

2 teaspoons fine salt (or 4 teaspoons kosher salt)

2 teaspoons sugar

a few grinds of black pepper

Directions

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 1/2-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 sugar and a few grinds of black pepper. Cover and refrigerate overnight.

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)

Nutrition

• Calories: 297 kcal
• Total Fat: 30 g
• Saturated Fat: 10 g
• Cholesterol: 40 mg
• Sodium: 599 mg
• Total Carbohydrate: 1 g
• Protein: 5 g