Roasted Pork Belly

By • October 13, 2011 22 Comments

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Author Notes: I recently took a ramen making class at the Sharing Table in Emeryville where the teacher, Cynthia Fung, taught us a technique to make a simple roast pork belly. Her advice was to make sure that you poke the skin of the pork belly as much as possible to help the fat render. I tried it at home and it worked beautifully! The skin is crispy and the meat inside is juicy. One word of caution: your oven will get messy...but it is worth it. I've tried to add tips for how to reduce the mess. I've also added a simple side sauce to serve with rice or noodles. - wssmommonkeymom

Food52 Review: This roast is so delicious. The crust becomes crisp, like a savory, hardened salty caramel, and the herbs do a beautiful job, perfuming the internal juicy meat of the roast. The technique of rolling the belly skin-side out made a big difference. I had my butcher take the bones out for easy rolling. Skewering the skin is a bit of a challenge, but the results are definitely worth the effort. You know your oven better than I do, but I would probably not go more than 1 1/2 hours at 450°F -- you don't want to dry this luscious baby out. And I’d recommend basting once or twice just to be safe. The numerous foil layers will probably keep you from having to clean your roasting pan, which is always a blessing. - favabeanfavabean

Serves 6-8

Roasted Pork Belly

  • 2 1/2 lb pork belly (choose a meaty piece)
  • 1 Tbsp kosher salt
  • 2 tsp thyme
  • 1 tsp sage
  • olive oil
  • small wire rack
  • large roasting rack or cookie sheet
  • heavy duty foil
  1. Preheat oven to 450 degrees.
  2. Rinse pork belly then dry thoroughly with paper towels. Place on a cutting board. Using a skewer, poke the skin all over as much as possible. If the bamboo skewer stops piercing the skin it has probably become blunt at the end so discard it and use another. Repeat until you've used 5-6 skewers Do this for at least 5 minutes to really get lots of holes deep into the skin. I don't think you can pierce the skin too much!
  3. Mix together salt and herbs. Flip pork belly over so skin side is down and rub half of the salt mixture into the meat. Drizzle with olive oil
  4. Roll pork belly into a cylinder so that the skin is on the outside and the meat is all tucked inside. Tie the cylinder with the kitchen string in 3 places along the length of the cylinder.
  5. Rub outside of skin with some olive oil, then rub the rest of the salt and herb mixture into the skin.
  6. The next set of steps is to help with the spattering that will occur when you cook the pork belly. First, take very generous piece of foil out that is at least a half a size too large for your large roasting try or cookie sheet. Place that foil on the rack and tent the edges of the foil upwards. This will create some walls that help catch some splatters. With a smaller piece of foil, make a little 'tray' that is large enough for your rack. Place on the cookie sheet, then place the wire rack down into it and the pork belly on top of that.
  7. Roast at 450 degrees for 1 1/2 to 2 hours. The skin will become bubbled and crispy and a lot of fat will render into the pie/cake pan beneath.
  8. Let pork rest for 10 minutes before cutting twine and slicing.

Hoisin Mushroom Sauce

  • 1 onion, chopped
  • 8 ounces fresh shiitake mushrooms, sliced
  • 2 Tbsp Hoisin Sauce
  • 2 Tbsp rice wine (or sherry)
  • 1 cup chicken stock
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • olive oil
  1. Saute onions in olive oil until translucent and soft. Add mushrooms and continue to cook. They will absorb the oil and then shrink down. Let them brown a little.
  2. Mix together hoisin, rice wine, salt, and the chicken stock. Add to the mushrooms once they have browned. Let the mixture come to a boil and reduce by quarter.
  3. Mix cornstarch with 1 Tbsp of water or broth. Add to hoisin/stock mixture and stir vigorously. Cook until the sauce has thickened and no cloudiness remains. Add more broth or water if necessary to thin to desired consistency.

More Great Recipes: Pork|Entrees

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Comments (22) Questions (3)


7 months ago KarenLee53

Does this belly have to be rolled? Or can you just lay flat in a pan.


about 1 year ago Natalia Klishina

Absolutely delicious, and so quick and easy compared to a lot of pork belly recipes! The sauce is also great, and absolutely perfect for this.

— I actually turned the roll 2x towards the end and baked it for 10 minutes on each of the sides (to get it crispy all around).
— I highly recommend pairing this with something like a cucumber/radish salad since everything else is so sweet, salty, and fatty.


over 1 year ago sevenfaces

One of the few recipes I make without changing a thing, as it tastes perfect every time! I like that it has a different flavour profile to the roast pork belly you get in Chinese restaurants, but the same delicious crackling. Fantastic :)


over 1 year ago Leonell Rodriguez

I took a shot at making this recipe last week - it was absolutely delicious! The pork belly chunk I obtained from the butcher was bigger than the recipe called for so it had to bake for about 45 minutes longer, but the end result was a crunchy outer casing, and a fully cooked, tender and savory pork belly. I would highly recommend this be paired with something extremely light due to the high fat content and richness of the pork and shittake mushroom sauce (we paired it with jalapeno hushpuppies, I would recommend staying clear of fried foods with this baby). I will be making this recipe again for sure!


about 2 years ago Charlie

What do u recommend to eat this with rice, bread, etc?


about 2 years ago monkeymom

It is pretty versatile. We eat it with ramen mostly. But have also put into sandwiches and eaten it served with rice and a vegetable.


about 2 years ago KLT

So glad to find this recipe. Previous (different recipe) attempt result was dry as jerky. Depressing. I will try again with this one. Pork Belly can be so wonderful.


over 2 years ago tfacey

This was absolutely amazing.


almost 3 years ago phelonious

would like to see a picture of the raw cut of pork belly prior to rolling up.


almost 3 years ago monkeymom

Hi there. I tried to add the image but it won't show for some reason. Here is a site that has an image that is close to what mine usually look like. I buy ones that are not trimmed nicely so that the fat can be wrapped around better when tied.


almost 3 years ago phelonious

thank you, i see now. most of our store bought pork belly comes sliced like thick bacon. i will now know how to ask for it.


over 3 years ago gardenchickens

This cut of meat is a new experience for me, but this recipe came out great and the instructions were easy to follow. My farmer's market had the perfect hunk of meat. I LOVE the succulent crust. I used an oyster fork to prick the skin, so there were lots of little holes, about 1/2 - 5/8 inch deep.

Leftover slices in a tortilla with fixin's made a yummy lunch. And I really don't care that I had to wipe out the oven a bit with a wet rag, this roast was worth the effort. Definitely repeatable.


over 3 years ago rs18

This was easy and wonderful. Does make a mess of the oven though, even with all the foil. Still, it was worth it. It's awesome the next couple days to slice and broil the cold leftovers - they make amazing toppings for noodles! Thank you!


over 3 years ago SundayDinners

Made this tonight, adding two large cloves of minced garlic to the salt rub. Terrific! So glad to have a reasonably fast and super easy pork belly recipe in my repertoire. Thanks, monkeymom.


over 3 years ago monkeymom

So glad you enjoyed it! Minced garlic is a great idea. I agree it is relatively fast... it has a very different texture from long braised recipes as the fat gets rendered out this way.


almost 4 years ago healthierkitchen

I'm saving this! I've had such success with your other recipes I'm sure this will be a winner too! and thanks for the tips to save on the mess!


almost 4 years ago gingerroot

This sounds delicious, monkeymom! I can't wait to try it.


almost 4 years ago monkeymom

A note about this recipe: The sauce should have 1 cup of chicken stock in the ingredients and the instructions below should say chicken stock instead of beef stock.


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love pork belly and this sounds amazing!


almost 4 years ago monkeymom

Thanks sdebrango! I will try to get pictures up!


almost 4 years ago monkeymom

thanks MrsL! Been super busy with work and re-landscaping but could not resist this contest! I'm always lurking around too!


almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yay, monkeymom! this sounds delicious! good to have you back cooking!