Roasted Pork Belly

I went to the market today to get a 2.5 kilo (about 5 lbs) pork belly so that I could make Jamie’s crispy, budget pork belly(under 2 pounds per serving, Frugal).   But to my dismay, they only had small pieces.  Disappointed, I went over to my friend Jacque’s cafe for an early morning coffee and whined to him.  He gave me a sugar cube soaked in Mirabelle liqueur and sympathized.  It was 7:30 a.m. and by 8:15 a.m. I had my pork belly 🙂  Jacques removed the small strip of rib bones from the bottom and scored the skin for me.  As an ex-butcher, he has a wicked set of knives!

In keeping with this month’s relative frugality, I put the rib bones in a separate roasting pan, rubbed them with dried rosemary, garlic powder, salt and pepper, then roasted them for an hour and a half, along with the pork belly.  I then painted them with my home made barbecue sauce and returned them to the oven for 15 minutes.

I only changed one thing in this recipe, I put down some shallots along with the thyme and garlic on the bottom of the pan to make a nice bed of vegetables for the pork.

I shredded some daikon, carrot and cabbage, adding rice vinegar, salt and sugar for a quick pickle while the pork was roasting.  When it was finally done (Hello!  The light was fading from the sky!), I slathered some garlic mayonnaise on slices of fresh country bread, mounded that with the vegetable pickle and topped it all with not so crispy slices of pork belly.  Why, why, why can’t I get the skin to crisp?  Why Jamie, why?  Never mind, it was good.  Just not crispy.  Thanks Jamie.

Roasted Pork Belly

5 lb pork belly, skin on

1 tsp red wine vinegar


Sea salt flakes or fleur de sel

6 sprigs fresh or dried thyme

6 garlic cloves in skin, crushed

5 shallots, sliced vertically

1 1/2 cup hard cider

Score the pork belly skin at 1/2 inch intervals.  Rub with the wine vinegar and refrigerate for 2 hours uncovered.  Rub some salt into the cracks of the skin, then sprinkle with sea salt flakes.  Place the garlic, thyme and shallots on the bottom of a roasting pan and put the pork on top.  Put the roasting pan in a preheated 450 degrees F oven for 20 minutes.  Pour in the cider, being careful not to wet the pork.  Reduce the oven temperature to 350 degrees F and continue to roast for 3 hours until the skin is as crispy as it’s going to get.

About cookinginsens

An American living in Burgundy, France
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34 Responses to Roasted Pork Belly

  1. Jon says:

    I’ll be trying this!

  2. Oh that’s a nice piece of pork. I need to buy another one.

  3. Anastasia says:

    These look amazing!!! Beautiful photos!

  4. Hahaha wish I could help with the crispy skin issue, but I haven’t the experience! This wounds wonderful and decadent even while being frugal, bravo!!

  5. Looks amazing – I’m glad I’ve had at least a little effect :D. This looks great. You know some awesome people 🙂

  6. Sukruti says:

    the photographs are beautiful, and the food looks delicious !!

  7. Michelle says:

    Really, is there anything better than pork belly? (Rhetorical question.) We just bought half a pig and are trying to figure out how to best use the various parts. Thanks for the inspiration.

  8. Lovely post Rosemary, quite often the quality of the crackling is dependent on the variety of pig, some seem to make better crackling than others, when a belly is stubbornly not crackling, I favour the blow torch method!

  9. Wonderful, wonderful and the photos are stunning. And I find a few minutes under a hot grill does wonders for the final “crisping”!

  10. mariapitella says:

    Just looking at the photos makes my mouth water. I love pork and this recipe looks so easy. Awesome photos!

  11. Vinh Nguyen says:

    I love your website and even more so, your recipes and have great success following your tips!
    Regarding crackling skin, this is what I do whenever roasting pork belly, Asian or other styles:
    1. Select only the pork belly piece with a smooth skin. (wrinkle skin will be impossible to make it crispy when cooked, torching it or not)
    2. After marinating and just before roasting, use paper towel to absorb extra moisture left on skin
    3. When roasting is almost done (10-15 minutes) turn off oven and remove roast.
    4. Turn oven to high broil for 2-3 minutes before placing pork belly back to oven, 2-3 inches from top heat
    5. Use foil to cover loosely parts which are already crispy and place meat back in oven so that any parts of the pork belly still not crackling can be broiled a few more seconds.
    7. Cool off for at least 15 minutes before serving

  12. Did you see this? You made the What’s Cookin’ mailing!


  13. Looks delicious! To crisp the skin, all you need to do is quick pan fry for 1 – 2 mins – voila and your bbq sauce will candy while you are at it. Your pics are making my mouth water – I’m a big fan of vietnamese flavorings on sandwiches and this is a definite must try for me! Thank you for sharing!

  14. rsmacaalay says:

    That pork belly looks awesome!

  15. ....RaeDi says:

    This dish and the photography is out of this world, incredible!

  16. ....RaeDi says:

    I will try again, this dish and the photography ‘are’ out of this world, incredible!

  17. Cornelia says:

    Stunning photos, this made me quite hungry actually!;)

  18. Karista says:

    The pork belly looks so delicious! I just prepared a pork belly a few weeks ago. I think it’s one of my new favorite cuts of pork. Definitely going to try your recipe.

  19. Andiamo! says:

    I’m sure I was reply some menthes ago on some other stuff in here :), but as always the pork driving me crazy and I have to do it again ( i promise i will RETURNE again and again from now on)
    so.. im just dropping by, to tell you that your photograph are absolutely great and this recipe is awesome..

  20. Andiamo! says:

    my pleasure.
    i was there earlier, looking goooood!
    You now what.. il meet you there 😉


  21. Suz says:

    I found this wonderful recipe after the incredible picture feature on Food Porn today and am very glad to have found you. Please keep up the ease of conversation and your understanding about food. It is truly a welcome change from a lot of garbage out there.


  22. Pork done right is the best!!! Yummmy tummmy…

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