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Caramel-Crust Oven Pork Belly

Name: Caramel-Crust Oven Pork Belly
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Ingredients: 1/2 teaspoon freshly ground black pepper; 2 teaspoons fine salt; 2 teaspoons sugar; 1 pound pork belly, skin removed

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...

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2 hr 5 min

TOTAL TIME

596

CALORIES

$1.51

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Ingredients

4 INGREDIENTS

4 SERVINGS

1/2 tsp freshly ground black pepper

Directions

7 STEPS

15 min

PREP TIME

1 hr 50 min

COOK TIME

2 hr 5 min

TOTAL TIME

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.

Preheat your oven to 450°F. Place the seasoned pork belly fat side up in a heavy, oven-safe pan or skillet.

Roast the pork belly in the preheated oven for 30 minutes then reduce the oven temperature to 275°F.

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.

Once done, remove the pork belly from the oven and let it cool to room temperature.

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.

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.