Oven Roasted Crispy Pork Belly
November 25, 2025 • 0 comments
The secret to this recipe lies in replicating the Momofuku method: roasting, chilling, and then pan-frying the pork belly. This ensures perfectly crisp edges on every slice, regardless of whether it's skin-on or skinless.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- 1 lb. skin-on pork belly
- 4 tsp kosher salt
- 2 teaspoons sugar
- a pinch of black pepper
Directions
- 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.
- 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.)
Notes
- Scoring: Scoring the pork belly skin allows it to crisp up and allows the seasoning to penetrate into the fat and meat below the skin.
- To Serve as a Roast: For the skin-on version, you can serve this immediately after roasting. Let the pork belly rest for 10-15 minutes before slicing and serving. This is ideal for a small roast for four.
- Storage: Store leftover chilled, roasted pork belly refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.
