Best Roasted Pork Belly Recipes

ROASTED PORK BELLY

Steps:

• Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
• Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

BRINED AND ROASTED PORK BELLY

Steps:

• Combine sugar, salt and spices in a large pot. Add 4 1/4 quarts water, and bring to a boil. Cool, then transfer to a large bowl and add pork. Let stand, loosely covered, for 3 days in refrigerator.
• Heat oven to 375 degrees. Place onions in a roasting pan. Rinse pork, score skin with a sharp knife and place on onions. Rub skin with a bit of olive oil, and season lightly with sea salt. Roast, uncovered, 1 1/2 to 2 hours; do not let burn. Skin should be crisp; if not, transfer to hot broiler. Cut pork in thick slices, and serve with onions.

ROASTED PORK BELLY WITH CRISPY SKIN

Steps:

• Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife.
• Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil.
• Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking, basting pork belly with juices every 30 minutes, until very tender, about 4 hours.
• Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp, about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone.
• Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.

SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE

Steps:

• Preheat the oven to 250C, or as hot as you can get the oven.
• Score the skin diagonally both ways to create diamond shape grooves with a stanley knife, BE CAREFUL!
• Rub the table salt into the grooves that you have cut into the pork skin.
• Turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the pork at intervals with string to ensure it doesn't unroll during cooking.
• Place the pork on a wire rack that fits over an empty roasting tin, and roast for half an hour.
• Reduce the oven temperature to 150C and roast for a further three hours.
• For the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a purée. Keep warm.
• Remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes.
• Drain the fat from the roasting tin keeping the meat juices in the tin.
• Put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional).
• Slice the pork, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.

ROASTED PORK BELLY WITH GINGERY RHUBARB COMPOTE

Steps:

• Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4" intervals, taking care not to cut into meat.
• Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
• Preheat oven to 250°F. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion; add wine.
• Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400°F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
• Slice pork and serve with Gingery Rhubarb Compote.
• DO AHEAD: Pork belly can be made 2 days ahead (do not slice). Let cool slightly, then chill uncovered until cold. Cover and keep chilled. Preheat oven to 350°F. Reheat until hot and fat is crisp, 20-30 minutes.

SPIT-ROASTED PORK BELLY BUNS

Steps:

• Rub both sides of the pork belly with the vegetable oil. Season with salt, pepper and Chinese five-spice powder.
• Roll the belly into a cylinder, skin side out, and truss tightly with butcher's twine. Place on a spit and roast until tender, with a drip pan underneath to catch the rendered fat, 3½-4 hours. To crisp the skin, stop the spit from rotating so that the skin gets broiled and puffy (watch carefully, as this will happen quickly); then turn to crisp all sides. (Note: If you don't have a spit, place the trussed pork belly on a rack set inside a roasting pan, with the seam side down, and add about a cup of water to the bottom of the roasting pan. Cover with aluminum foil and roast at 325 degrees F for 3½ hours. Turn the oven up to 500 F, remove the foil, and let the skin crisp up for the last 30 minutes.)
• Remove the belly from the spit, and allow it to rest outside the oven while you prepare the buns. Prepare a steam basket set over a wok partially filled with boiling water, or use a pasta insert elevated over a pot of water. Steam the buns to reheat, 5-10 minutes.
• To portion the pork belly, remove the butcher's twine and slice with a serrated knife. Assemble the buns by layering hoisin sauce, sliced cucumber, scallion whites and a piece of the pork belly. Serve immediately.

CHINESE RED ROASTED PORK BELLY

Steps:

• 1. Mix the hoisin sauce, soy sauce, Shaoxing wine, honey brown sugar, garlic, Chinese 5 spice and red food coloring together. Add the Pork belly and marinate overnight.
• 2. Preheat the oven to 300 degrees. Line a roasting pan with foil. Place the grate in the bottom of the roasting pan. Add the pork belly and discard the marinade.
• 3. Roast the pork belly for 2 hours turning every half hour.
• 4. Mix the ingredients for the glaze together in a small saucepan. Bring to a boil and reduce the heat to low and reduce by half. Serve the glaze over the pork belly

SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE AND CREAMY MASH

Steps:

• 1. For the slow-roasted pork belly, preheat the oven to 200C/400F/Gas 6. 2. Rub the sage leaves and lemon zest all over the pork. Season with sea salt flakes and freshly ground black pepper. 3. Place the pork skin-side up on a wire rack that fits over an empty roasting tin, and roast for one hour. 4. Reduce the oven temperature to 180C/350F/Gas 4 and roast for a further two hours. 5. For the cider and apple sauce, heat the apples, butter, water and cider in a coveredl saucepan for 4-5 minutes, or until the apples are soft enough to beat to a purée. Stir in soft dark brown sugar to taste. Keep warm. 6. For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. 7. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. 8. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm. 9. Slice the pork and serve with the mash and apple sauce.

SLOW-ROASTED PORK BELLY & CHICORY

Steps:

• Heat oven to its highest temperature. Lay the pork on a board, skin-side up. Rub the skin with a little oil, then season with crushed pepper and a sprinkling of coarse sea salt.
• Lay the pork in shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin). Place the pork in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan/ gas 4 and roast for 1 hr more until the skin has crackled.
• Meanwhile, halve the chicory lengthways. When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board. Pour off excess fat. Lay the chicory in the tray, cut-side up. Scatter over the garlic, tuck the thyme around the chicory and pour over the cider. Drizzle with olive oil, blob on the mustard and sprinkle with sugar. Lay the pork on top and return to the oven for 2 hrs more.
• Lift the pork off the chicory and transfer it to a board. Cover and rest for 20 mins. Carve into thick slices and serve with the chicory and the delicious juices spooned over.

SLOW ROASTED CHAR SIU PORK BELLY

Steps:

• Preheat oven to 110-120 degrees Celsius.
• Wash the belly, dry, rub over the char siu sauce.
• Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
• Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
• After 5 hours the meat will be just so tender.
• The skin will not be any good and you will have to cut it off.
• Serve with a simple salad.

SLOW ROASTED PORK BELLY WITH BRUSSELS SPROUTS, BROCCOLI AND CARAMELIZED HAM JUS RECIPE - (4.5/5)

Steps:

• For Pork Belly: Season pork belly with salt and pepper. Brush with honey and add apple cider vinegar and wrap tightly in 2 layers of foil to create a bundle. Cook in oven at 215 degrees for 2 hours remove and place in fridge over night- do not unwrap. The next day, open and remove the solid fat- reserve congealed pork liquid. Wrap pork back up and slowly heat in a 215 degree oven. Once hot, open the package and glaze again with honey- then broil until all sides are brown. Rest for 30 mins then slice. For Ham Jus: Slice procuittio into lardons and with butter sauté until deep brown. Add diced onion, celery, fennel and roma tomatoes and cook until all liquid is gone from pot. Add sherry and reduce by half. Add chicken stock and veal stock and bring to a boil- skim off fat. Then simmer and reduce by half. Add basil and cool to room temperature then strain. For Vegetables: Pick broccoli into small florets and pick leaves off brussel spouts. Heat empty pan until very hot then add grapeseed oil and broccoli florets- do not move the pan and cook for 25 seconds then add the brussel sprout leaves, shake the pan and cook for another 1 min. deglaze with ham jus and pull off heat. To plate: Put the vegetables on bottom of plate and top with pork belly slices- spoon ham jus around.

GORDON RAMSAY'S SLOW ROASTED PORK BELLY

Steps:

• Preheat the oven to 180°C/Gas 4.
• Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
• Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
• Transfer the tray to the preheated oven and cook for 2½ hours.
• Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.

ROASTED PORK BELLY "LECHON" RECIPE - (3.7/5)

Steps:

• Combine all the aromatics in a bowl and mix well. Lightly mash everything together with the back of a spoon. Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat. Roll the slab, carefully invert the meat and secure it with butcher's twine. It's okay if there are a few pieces of herbs that fall off, you can place it back later. Rub coarse salt all over the meat, including the skin. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. Transfer it to a roasting fitted with a rack and the bottom lined with foil. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form. Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours. Afterwards, increase the temperature to 220 C, and allow the pork's crackling to form. This will take another 30 minutes to an hour. When done, remove from the oven and allow to cool a bit before slicing. Enjoy!