Crunchy on the outside, tender and juicy on the inside—this Slow Roasted Pork Belly recipe has it all. Using just a handful of ingredients and a foolproof method, you can create a dish perfect for special occasions or a comforting weekend dinner. It’s versatile, indulgent, and guaranteed to satisfy your family and friends.

Oven Roasted Crispy Pork Belly

With its crispy crackling and juicy, tender meat, this Slow Roasted Pork Belly is the ultimate comfort food that doubles as a show-stopping main course.

Slightly adapted from Gordon Ramsay’s renowned recipe, it uses simple cooking techniques to elevate everyday ingredients into something extraordinary. Serve it with roasted vegetables or sliced into tacos and sandwiches—it’s versatile, impressive, and oh-so-delicious.

Ingredients You Need

Skin-On Pork Belly
Vegetable Oil
Sea Salt
Cracked Black Pepper
Fresh Thyme Leaves
Garlic Cloves, Minced
Smoked Paprika

How to make Slow-Roasted Crispy Pork Belly

Scoring the Skin

Carefully score the pork belly skin using a sharp knife to achieve crispy crackling. Make shallow, parallel cuts across the skin about 1/2 inch apart, being careful not to cut into the meat.

If you’re not confident with your knife skills, ask your butcher to score the skin for you. These cuts help render the fat and create those distinctive crispy lines.

Preparing the Pork

Pat the cut dry with paper towels, paying special attention to the freshly scored skin. Ensure the surface is entirely moisture-free to guarantee maximum crispiness.

Seasoning the Meat

Create a robust seasoning blend by mixing minced garlic, thyme, smoked paprika, salt, and pepper. Massage this mixture thoroughly into the meat side of the pork belly, ensuring every crevice is well-coated.

Avoid getting seasoning on the scored skin, as this can prevent proper crisping.

Preparing the Skin

Allow the seasoned pork to rest uncovered in the refrigerator overnight. This crucial step helps dry out the skin, enhancing the crackling potential.

Before cooking, blot the skin again with paper towels and rub with a thin layer of oil. Sprinkle an additional layer of salt over the scored skin to draw out moisture.

Slow Roasting

Preheat the oven to a low 275°F (135°C). Place the pork belly in a roasting pan, skin-side up, and cook slowly for approximately 2.5 hours.

This low-temperature method ensures the meat becomes incredibly tender and starts to break down its connective tissues.

Final Crisping

Increase the oven temperature to a high 465°F (240°C). Return the pork to the oven and roast for an additional 30 minutes.

Watch carefully during this stage to prevent burning. The scored skin should transform into a golden, puffy, and crisp layer with distinct crackling lines that shatter when cut.

Resting and Serving

Remove the pork from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat. Use a sharp, serrated knife to slice between the score lines, creating perfect portions that showcase crispy skin and tender meat.

How Do I Get the Crispiest Skin?

The secret to ultimate crackling lies in the scoring and drying process. Ensure the skin is completely dry before cooking, and don’t be shy with the salt. The shallow cuts help fat render out, creating those iconic crispy bubbles and lines across the skin.

Storing Leftovers

Wrap cooled pork belly tightly in aluminum foil and store in the refrigerator for up to 4 days. Reheat in a hot oven at 375°F (190°C) for 10-15 minutes to restore some of the skin’s original crispness.

Serving Suggestions

Baked Sweet Potato
Grilled Cornbread
Grilled Broccoli
Loaded Mashed Potato Casserole
Grilled Carrots with Brown Butter

More Pork Recipes

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