Roasted Pork Belly
This slow-roasted crispy pork belly recipe delivers tender, juicy meat with perfectly golden, crunchy crackling. Seasoned with garlic, thyme, and smoked paprika, the pork belly is slow-cooked for ultimate tenderness and finished at high heat for irresistible crispiness. Perfect for any occasion, this dish is easy to prepare and guaranteed to impress with its rich flavors and texture.
Ingredients
- 2.5 lbs skin-on pork belly or 1kg
- 2 tablespoons vegetable oil
- 2 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
Instructions
- Use a sharp knife to make shallow cuts across the skin, about ½ inch apart, being careful not to cut into the meat. Alternatively, ask your butcher to score the skin for you.
- Pat the pork belly dry with paper towels, especially the scored skin.
- Mix garlic, thyme, smoked paprika, salt, and pepper. Rub this seasoning into the meat side, avoiding the skin.
- Refrigerate the pork uncovered overnight to dry out the skin. Before cooking, blot the skin again, rub with vegetable oil, and sprinkle salt over the scored skin.
- Preheat the oven to 275°F (135°C). Place the pork belly in a roasting pan, skin-side up, and roast for 2.5 hours.
- Increase the oven temperature to 465°F (240°C) and roast for 30 minutes until the skin becomes golden, puffed, and crisp.
- Let the pork rest for 10–15 minutes before slicing along the score lines for perfect portions of tender meat and crispy crackling.