Marianne Martinez
Pork belly is a decadent and indulgent meat that, when cooked right, boasts a combination of crispy fat and juicy meat. It can be cooked whole, but slicing it before cooking can make it easier to work with and yield a crispier finish. Thin strips of pork belly can be pan-fried on the stovetop at high heat for around 4-5 minutes per side, or until golden brown. Thicker slices will need to cook for longer. The exact cooking time will depend on the thickness of the pork belly and how crowded the pan is. To get the best texture, it is recommended to cook the pork belly, wrap it, and chill it overnight before slicing and serving.
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What You'll Learn
Scoring the skin
Step 1: Choose the Right Tool
Scoring pork belly skin requires a sharp knife, preferably a small utility knife with a thin blade that can be easily manoeuvred. Some people also recommend using a scalpel, as it provides more control and precision. It is important to have a sharp blade to make clean cuts and avoid tearing the skin.
Step 2: Prepare the Pork Belly
Before scoring, pat the skin of the pork belly dry with a paper towel. This will help the scoring process and ensure that the skin is dry, which is important for achieving crispy crackling.
Step 3: Scoring Technique
Hold the knife carefully and firmly, using a normal grip rather than a stabbing grip. Score the skin by slicing through the skin and into the fat layer, being careful not to cut too deeply into the meat. The cuts should be made in a diagonal pattern, about 1/2 inch to 1 inch apart, creating a diamond or vertical row pattern. This technique helps to expose more of the fat layer, allowing it to render and crisp up during cooking.
Step 4: Alternative Methods
While scoring is a popular method, there are alternative techniques to achieve crispy skin. One method involves poking holes in the skin with a sharp object, which some people find effective. Another technique is to cover the skin with a thick layer of salt, creating a salt crust. The salt draws out moisture from the skin, and the pork belly is then roasted with the salt crust, which is later removed. This method is said to consistently produce crispy skin.
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Marinating the meat
Firstly, prepare the pork belly by slicing it into thin, even strips. This will ensure that the meat cooks evenly and absorbs the marinade effectively. Aim for a thickness of around ¼" or ½" for your slices.
Next, create a marinade with a combination of spices, herbs, and other flavourings. You can experiment with different ingredients, but some popular options include soy sauce, brown sugar, vinegar, garlic powder, oyster sauce, fish sauce, ketchup or banana sauce, Worcestershire sauce, honey, mustard, lemon juice, salt, and pepper. Combine the ingredients and mix well.
Once you have prepared your marinade, place the sliced pork belly into a mixing bowl and cover it with the marinade. For best results, poke holes in the meat before adding the marinade to improve absorption. Cover the bowl and place it in the refrigerator. The pork belly should be left to marinate for at least 10 minutes, but for deeper flavour penetration and a more tender texture, it is recommended to marinate it overnight.
If you are short on time, you can still achieve good results by being generous with the amount of marinade you use and ensuring that the meat is well-coated before cooking. However, the longer the meat is left to marinate, the more intense the flavours will be and the more tender the meat will become.
After the meat has finished marinating, you can cook it according to your preferred method, such as pan-frying, grilling, or oven-roasting.
By following these steps and allowing adequate time for marination, you will be well on your way to creating delicious and flavourful pork belly dishes.
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Pan-frying
Preparation
Before pan-frying pork belly, it is important to prepare the meat. Firstly, decide whether to cook with the skin on or off. If you are cooking with the skin on, pat the skin dry with a paper towel and score the skin with a sharp knife. Be careful not to cut too deeply into the fat or meat, as this can affect the crackling. If you are cooking with the skin off, move on to the next step.
Next, season the pork belly. A simple seasoning of salt and pepper will suffice, but you can also add garlic powder and smoked paprika. Alternatively, for an Asian-inspired dish, you can marinate the pork belly in a mixture of garlic, ginger, honey, soy sauce, sesame oil, and toasted sesame seeds. For a stronger flavour, you can marinate the pork belly overnight.
When you are ready to cook, place the pork belly slices in a hot pan. It is preferable to use a cast-iron pan or skillet. Cook the pork belly slices for around 4-5 minutes on each side, or until they are golden brown and crispy. If your pan is crowded, you may need to cook the slices in batches.
Once the pork belly slices are cooked to your liking, remove them from the pan and drain the excess fat. If you are adding a sauce, return the pan to medium heat and add your desired ingredients. Continue cooking until the sauce thickens and coats the pork belly slices, flipping and rotating the slices to ensure even coating.
Serving
Pork belly can be served hot immediately after cooking. Alternatively, you can allow it to cool to room temperature and serve later. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To maintain the crispy texture, reheat in a skillet.
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Oven-roasting
If you're looking to cook pork belly in the oven, there are a few different approaches you can take. Here are some detailed instructions for oven-roasting pork belly to crispy, juicy perfection:
Firstly, choose a pork belly with an even layer of fat and skin. Buying it with the skin on will make it crispier. Before you start cooking, pat the pork belly dry with paper towels. This step is crucial for achieving crispy skin.
Next, score the skin. Use a sharp knife to make shallow cuts about 1/2 inch apart across the skin. Be careful not to cut too deep into the meat. Scoring the skin helps the fat render out, making the skin crispier. You can ask your butcher to do this step for you if you prefer.
Now, it's time to season the pork belly. For the meat side, you can use a variety of seasonings. Some common options include salt, pepper, garlic powder, smoked paprika, and five-spice powder. Rub the seasonings onto the meat. For the skin side, brush on a little olive oil and sprinkle generously with salt. Make sure the salt gets into the scored cuts, as this helps draw out moisture for extra crispiness.
Preheat your oven to a temperature between 350°F and 450°F (180°C to 230°C). The specific temperature may depend on your oven and personal preference. Place the pork belly on a heavy-bottomed, oven-proof pan or skillet, with the skin side up.
Roast the pork belly for 30 minutes to an hour, depending on the size of your meat and your oven's temperature. For example, if you're roasting at 450°F, 30 minutes may be sufficient. If you're roasting at a lower temperature, you may need to cook it for closer to an hour.
After the initial roast, check the pork belly. It should be tender but not mushy. If it needs more time, continue roasting in short increments until it reaches the desired level of doneness.
Once it's done, remove the pork belly from the oven and let it rest for a few minutes before slicing and serving. Enjoy your delicious, crispy, and juicy pork belly!
Alternatively, if you're using thinner strips of pork belly, you can try this method: Preheat your oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper. Place the pork belly strips in a single layer on the pan and sprinkle them with seasonings like salt and pepper, garlic powder, and smoked paprika. Roast the strips for about 20 minutes, then carefully drain the excess fat and flip the strips. Continue roasting for another 20 minutes or so until the strips are browned and crispy. If they're not quite done, flip them again and roast for an additional 5-10 minutes.
And there you have it! You can now enjoy your perfectly cooked, juicy, and crispy oven-roasted pork belly.
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Reheating
If you have leftovers, you can store them in an airtight container in the refrigerator for up to four days. To reheat, use a skillet to ensure the skin stays crispy. You can also reheat in the microwave at 50% power or uncovered on a rimmed baking sheet in a 350°F oven.
For reheating, it is recommended to sear the slices in a cast iron skillet until warmed through. This will not take very long and ensures the meat stays juicy.
If you want to reheat your pork belly in the oven, preheat the oven to 350°F (180°C). Prepare a baking dish by inserting an elevated cooking rack. If you don't have a rack, you can crumple up some aluminium foil and scatter it across the bottom of the dish. This will keep the pork belly elevated, allowing the fat to render more easily.
If you want to reheat your pork belly in a pan, place the slices in a hot pan and cook until both sides are golden brown and crispy. This should take around 4-5 minutes per side. If the oil splatters, use a splatter screen to minimise the mess.
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Frequently asked questions
It is recommended that you pan-fry thin strips of pork belly on the stovetop at high heat for around 4-5 minutes per side or until they are golden brown.
For pork belly strips, preheat the oven to 400°F and roast for 20 minutes. Then, drain the pan and flip the strips to roast for another 20 minutes or until browned and crispy. For thicker pork belly slices, roast at 400°F for 40-50 minutes.
To get crispy pork belly, you can score the fat side of the meat with a sharp knife before cooking. Be careful not to cut too deeply into the meat. Then, pat the skin dry with a paper towel and rub with a light coating of oil or seasonings. Finally, cook the pork belly by starting at a high temperature to create a crispy outer layer, then reduce the heat and cook slowly to retain moisture.
