Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Recipe Summary

prep:
10 mins
cook:
6 hrs 5 mins
additional:
8 hrs
total:
14 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.

  • Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

  • Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.

  • Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.

  • Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Nutrition Facts

87 calories; protein 4.6g; carbohydrates 0.3g; fat 7.4g; cholesterol 13.6mg; sodium 351.7mg. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2015
Well received recipe. Read notes for helpful hints and to save a bit of time. Read More
(29)

Most helpful critical review

Rating: 2 stars
04/10/2019
Too much time invested for little reward. Would not make it again. Read More
(1)
65 Ratings
  • 5 star values: 46
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
05/21/2015
Well received recipe. Read notes for helpful hints and to save a bit of time. Read More
(29)
Rating: 5 stars
02/23/2017
Delicious and exactly what I was looking for to replicate restaurant style pork belly apps I have tasted. I didn't have smoked paprika on hand so I combined a little bit of chipotle chili powder with regular paprika. Followed the rest of the instructions until the pan frying. The reserved pork fat didn't work out for me - too much liquid in the fat and a LOT of splattering. So I used refined coconut oil instead. Wowza! Amazing! Crispy outside and with that luscious melt-in-your-mouth fat inside. I served it on a simple arugula salad with drizzled olive oil, sea salt and cracked pepper. I just got another pork belly in my farm share and I can't wait to make this again! Read More
(23)
Rating: 5 stars
12/18/2014
I tried this recipe, and it was awesome!! I am a big Pork belly fan while my family is not but the crispy Pork Belly makes the fat more tolerable than if is Braised or cooked differently and personally I love sweet pork especially bacon so I added cinnamon sugar to my seasoning and it turned out Great. Read More
(12)
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Rating: 5 stars
06/08/2016
I made this for a gourmet dinner. Served it as the salad course with wilted romaine lettuce made with the fat from the pork belly and some bacon fat. It was fabulous Read More
(8)
Rating: 4 stars
06/19/2019
Great recipe, however it has one glaring error: the actual recipe from Chef John calls for a 1 1/2 pound skinless pork belly: NOT just 1/2 pound! Read More
(4)
Rating: 5 stars
05/09/2019
Exceptional! So bad, but soooo good! Read More
(4)
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Rating: 4 stars
11/06/2016
This was the first time I cooked pork belly. I followed the recipe exactly. The crispy parts were tasty but I didn't care for the rest. My husband loved it. Next time I will slice it thin before frying. Read More
(4)
Rating: 5 stars
04/04/2016
This was really good. It was something different for a dinner meat choice. I purchased a large chunk of pork belly that I make bacon with and I cut a piece from that to make this recipe. I will definitely make this again. Read More
(3)
Rating: 4 stars
05/19/2016
We liked it. Very subtle smokiness from the paprika. Served it with Chef John's polenta. Good stuff. Read More
(3)
Rating: 2 stars
04/10/2019
Too much time invested for little reward. Would not make it again. Read More
(1)
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