Slow-Roasted Pork Belly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the pork belly dry with paper towels.

Step 2

Rub evenly with the salt on all sides. Season with black pepper, garlic powder, smoked paprika, and thyme if using. If your cut of pork belly has a full layer of skin (not just fat), score it.

Step 3

Place the pork belly uncovered on a wire rack over a tray and refrigerate for 24 hours. This dries the surface and improves browning.

Step 4

Remove the pork belly from the refrigerator about 30–60 minutes before cooking.

Step 5

Preheat the oven to 140°C (285°F) using top and bottom heat (no convection fan).

Step 6

Place the pork belly on a wire rack set over a baking tray, fat side up.

Step 7

Roast for 3–3½ hours, or until the thickest part reaches 90-93°C, or a thin knife slides into the meat with very little resistance

Step 8

Increase the oven to 235°C (455°F).

Step 9

Switch to Grill/Broil + Convection Fan (or Grill only if a fan is unavailable).

Step 10

Roast for 8–15 minutes, watching carefully, until the fat is deeply golden brown and lightly crisp.

Step 11

Rest for 10–15 minutes before slicing.