Slow Roasted Pork Belly

Juicy, tender, and packed with flavor, this slow roasted pork belly is the kind of dinner that always impresses. The meat turns incredibly soft and succulent in the oven, and with just six simple ingredients, it couldn’t be easier to make.

This is one of my favorite ways to cook pork belly when I want something comforting, flavorful, and easy enough for a weeknight.

I keep all of my go-to comfort-style pork recipes gathered in one place if you’re looking for more ideas.

Here’s what I like most about this one:

This roasted pork belly is one of those recipes that feels special, but doesn’t require much effort. It uses simple ingredients, minimal prep, and the oven does most of the work.

The result is tender, flavorful meat that’s rich without being overwhelming. It’s perfect for a cozy dinner, a relaxed weekend meal, or even something a little impressive for guests.

This pork belly fits right in with other classic pork dishes like my Best Pork Blanquette, which is slow cooked and rich in flavor, just like this recipe.

An Easy Way to Roast Pork Belly

I really hope you give this roasted pork belly a try. It’s surprisingly easy to make, and the flavor payoff is huge.

You only need a handful of simple ingredients for this recipe. I’ve listed the exact amounts in the recipe card below, but here’s a quick overview along with a few tips on choosing a great piece of pork belly.

Pork Belly: How to Choose the Best Piece

Even thickness. Look for a piece that’s evenly thick and at least 1.3 inches (3.25 cm), with a good balance of meat and fat. If it’s too thin, the meat can dry out before the fat has time to render.

Even shape. A neat rectangle or square cooks more evenly and is much easier to slice once it’s done.

Flat, dry surface. Fresh pork belly with a dry, smooth surface is ideal. Vacuum-packed pieces are often wet and wrinkled, which can affect how they roast.

Go fresh when possible. Pork belly cut fresh by a butcher usually has better texture and flavor compared to pieces that have been packaged for a long time.

Is pork belly the same as bacon?

Not quite. While both come from the same part of the pig, pork belly is sold fresh, while bacon is cured, smoked, and usually sliced thin.

Pork belly is typically sold in large pieces, and even when it’s sliced, the cuts are much thicker than bacon. It’s fresh meat, not cured or smoked, which gives you a lot more flexibility when cooking.

What you need to make the best Roasted Pork Belly

Pork belly is naturally rich, so it doesn’t need much to shine. Simple seasonings like salt, garlic powder, paprika, chili, and black pepper are all you need. Smoked paprika adds a subtle smoky depth that works beautifully here.

Smoked paprika: This is one of my favorite spices to use here. It adds a gentle smoky flavor and is easy to find in most grocery stores alongside the other spices.

How To Make Slow Roasted Pork Belly

Begin by cutting the pork belly into evenly sized pieces. Keeping them similar in thickness helps everything cook gently and evenly in the oven.

Season the pork belly generously with salt on all sides. This helps draw out moisture and builds flavor from the inside out.

In a small bowl, combine the garlic powder, smoked paprika, black pepper, and chili powder. Sprinkle the seasoning evenly over the pork belly, gently pressing it in so it sticks.

Scatter a few whole peppercorns over the pork belly, place a bay leaf on top, and wrap everything snugly in parchment paper. This keeps the meat juicy while it slowly roasts.

Preheat your oven to 350°F (180°C). Arrange the wrapped pork belly on a baking sheet and place it on the middle rack. Roast for about 50 minutes, until the meat is tender and fragrant.

Carefully unwrap the pork belly and let it rest for a few minutes before slicing. Serve warm and enjoy the rich, comforting flavors.

Helpful Tips for Perfect Pork Belly

Don’t skip the resting time. Letting the pork belly sit with the seasoning helps the flavor penetrate the meat and improves the final texture.

Use parchment paper, not foil. Parchment keeps the meat moist without trapping too much steam.

Even thickness matters. Try to cut pieces that are similar in size so they cook evenly.

Let it rest before slicing. A short rest after roasting helps keep the juices inside the meat.

What to Serve With Roasted Pork Belly

This rich pork belly pairs best with comforting sides that balance out the flavors.

Some of my favorite options include creamy beans, scalloped potatoes, mashed potatoes, or classic mac and cheese. A simple green salad also works well to keep things balanced.

If you enjoy cozy pork dinners, you might also like my Easy Oven Barbecue Ribs or this comforting Pork Stew, both perfect for relaxed family meals.

How to Store Roasted Pork Belly

Refrigerator: Store leftover pork belly in an airtight container in the fridge for up to 4 days.

Freezer: Pork belly freezes well for up to 3 months. While the texture of the outer layer may soften after thawing, the meat will still be rich and flavorful. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this pork belly ahead of time?

Yes. You can roast the pork belly ahead of time and reheat it gently in the oven before serving.

Is this pork belly crispy?

This recipe focuses on tender, juicy meat rather than crispy skin. If you prefer crispiness, you can unwrap the pork belly and broil it briefly at the end.

Can I use sweet paprika instead of smoked?

Absolutely. Smoked paprika adds extra depth, but sweet paprika still delivers great flavor.

More Cozy Pork Recipes

If you’re cooking your way through pork recipes, don’t miss my Pork Schnitzel with Gravy, a classic comfort dish that pairs perfectly with simple sides.