Crispy Slow-Roasted Pork Belly

Pork stomach is a fatty piece of meat that’s frequently utilized to make bacon and pancetta. But, it may also be eaten, leading to tasty and tender pork coated with yummy crackling. It is that double texture (often in one bite) making it irresistible and guaranteed to please everyone at the dinner table. This roasted pork belly recipe is straightforward, with nothing more than basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender beef, and also the greater oven temperature close to the end of their cooking period helps produce a crispy skin. Drink this pork belly with legumes, black-eyed peas, scalloped potatoes, or mac and cheese.

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Prep: 10 mins
Cook: 2 hrs 50 mins
Total: 3 hrs
Servings: 6 to 8 servings


  • 2 Pound pork Stomach with Epidermis
  • Dash of kosher salt
  • Dash of freshly ground black pepper
  • 1 to 2 Tbsp extra-virgin olive oil

Steps to Make It

01. Collect the ingredients.

02. Heat the oven to 350 F/180 C. Place a stand (for instance, a cooling rack) onto a baking sheet.

03. Using a sharp knife, make a number of parallel cuts throughout the skin of the pork belly, about 1/4-inch apart. Cut through skin and fat but not to the meat.

04. Sprinkle all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and then rub it into the pork.

05. Put the pork on the rack, then skin-side up.

06. Roast for two to 2 1/2 hours until the meat is quite tender and falling apart. Increase the heat to 425 F and simmer for approximately 20 minutes longer to clear skin more.

07. Remove the pork from the oven and allow break for 10 minutes prior to cutting.

08. Slice thinly, utilizing the cuts from the skin as guides.


Permit the pork stomach to rest in the refrigerator, found, for approximately 4 hours before you want to cook it. Make certain the pork is chilly when you score it it’s a lot easier to cut. Putting the stomach skin-side up is vital to tender meat since the fat leaves it while it cooks. Adjust the cooking time for pork stomach which weighs more or less than 2 lbs or if your oven will run warm. The USDA’s food security guidelines say that the minimum safe internal temperature for entire pork cuts is 145 F.

Is Pork Belly Healthy?

For the best taste, it is typically better to pick a complete pork belly with almost equal amounts of meat and fat. Pork belly gets the maximum quantity of fat of any primal pork cut, although the majority are good monosaturated fats or saturated fats, which need to be restricted in a nutritious diet. Pork stomach is also a fantastic source of protein, vitamins, and minerals. But, studies1 imply that eating an inordinate quantity of pork belly fat may raise cardiovascular risks.

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