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Caramel-Crust Oven Pork Belly

Born from Dave Chang's recipe, our Caramel-Crust Oven Pork Belly serves a tender pork belly slice with a crispy caramel crust, achieved by a perfect balance of salt and sugar. Allowing the pork belly to marinate overnight enhances the flavors, while a two-part roasting process ensures a delectably t...
4
2 hr 5 min
TOTAL TIME
596
CALORIES
$1.51
PER SERVING
Caramel-Crust Oven Pork Belly
Ingredients
4 INGREDIENTS
4 SERVINGS
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Fine Salt
2 tsp fine salt
Sugar
2 tsp sugar
Pork Belly
1 lb pork belly
skin removed
Directions
7 STEPS
15 min
PREP TIME
1 hr 50 min
COOK TIME
2 hr 5 min
TOTAL TIME
1
Rub the pork belly with fine salt, sugar and freshly ground black pepper. Make sure all sides are well covered. Transfer to a dish, cover and refrigerate overnight.
2
Preheat your oven to 450°F. Place the seasoned pork belly fat side up in a heavy, oven-safe pan or skillet.
3
Roast the pork belly in the preheated oven for 30 minutes then reduce the oven temperature to 275°F.
4
Continue to roast the pork belly for another hour. The pork belly should be tender but still have some bite to it. If it's not tender after an hour, continue roasting, checking every 15 minutes for doneness.
5
Once done, remove the pork belly from the oven and let it cool to room temperature.
6
Tightly wrap the cooled pork belly in plastic wrap and refrigerate until completely chilled, this could take a few hours or up to 2 days.
7
When ready to serve, slice the chilled pork belly into thick pieces. Heat a skillet over medium heat and cook the sliced pork belly until the sides are crisp and caramelized. Serve immediately and enjoy with a plethora of dishes or as a savory snack by itself.
Health Info
Macros
2g
CARBS
60g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How do I get the perfect crispy skin on my pork belly dish?
How to properly score the skin of the pork belly?
Why is seasoning important for cooking pork belly?
What temperature should I cook the pork belly at?
Is there a way to keep the pork belly moist and tender?
Why is my pork belly always tough?
What can I do to lessen the fatty feeling of pork belly?
How do I add more flavors to my pork belly dish?
What's the purpose of resting the pork belly after cooking?
Can I cook a pork belly dish in a slow cooker?