Slow Roasted Pork Belly
This slow roasted pork belly is tender, juicy, and full of rich flavor. Seasoned with simple spices and roasted low and slow in the oven, it turns irresistibly soft and comforting. An easy pork belly recipe that feels special without a lot of effort.
Ingredients
- 3 lb (1.5 kg) pork belly
- 1 tsp. garlic Powder
- 2 tsp. smoked paprika
- 1/3 tsp. chili powder
- 1/3 tsp. black pepper
- 10 - 13 peppercorns
- 1 1/2 tsp. salt
- 1 bay Leaf
Instructions
- Cut the pork belly into evenly sized pieces so they cook at the same rate.
- Season the pork belly generously with salt on all sides.
- In a small bowl, mix the garlic powder, smoked paprika, black pepper, and chili powder. Sprinkle the seasoning evenly over the pork and gently press it onto the surface.
- Let the seasoned pork belly rest at room temperature for 30 minutes.
- Scatter the whole peppercorns over the pork and place the bay leaf on top. Wrap the pork belly snugly in parchment paper.
- Preheat the oven to 350°F (180°C). Place the wrapped pork belly on a baking sheet and roast on the middle rack for about 50 minutes, until tender.
- Carefully unwrap the pork belly and let it rest for 5 to 10 minutes before slicing. Serve warm.
Video
Notes
- For the best texture, choose a thick piece of pork belly with a good balance of meat and fat.
- Let the seasoned pork rest for 30 minutes before roasting so the salt and spices have time to season the meat.
- Wrap the pork snugly in parchment paper to help it stay moist while the fat slowly renders.
- For slightly crispier edges, unwrap the pork after roasting and broil for 3 to 5 minutes, watching closely.
- Let the pork belly rest for 5 to 10 minutes before slicing.
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