Roasted Pork Belly

Ingredients

• 907 g (2 pounds)pork belly
• 30 ml (2 tablespoons)cooking oil
• 30 ml (2 tablespoons)low-sodium soy sauce
• 30 ml (2 tablespoons)Worcestershire sauce
• 30 ml (2 tablespoons)white vinegar
• 15 ml (1 tablespoon)garlic, finely minced
• 15 ml (1 tablespoon)ginger, finely grated
• 2.5 ml (1/2 teaspoon)ground black pepper
• 1.25 ml (1/4 teaspoon)salt

Instructions

1. 1

   Mix the marinade

   Measure all the marinade ingredients into a bowl. Whisk them together, then set the bowl aside.

2. 2

   Coat the pork

   Put the pork belly in the bowl and massage the marinade over it.

3. 3

   Chill the pork

   Cover the bowl and refrigerate the pork for at least 2 hours and no more than 24 hours.

4. 4

   Prepare the oven

   When ready to cook, heat the oven to 274°C (525°F). Line a deep baking dish with a layer of slightly crumpled aluminium foil.

5. 5

   Arrange the pork

   Take the pork out of the marinade and place the pieces in the baking dish, skin-side up.

6. 6

   Roast the pork

   Roast for 25 minutes at 274°C (525°F). Lower the oven to 177°C (350°F) and roast for a further 90 minutes.

7. 7

   Rest and slice

   Take the pork out of the oven and leave it to rest at room temperature for 5 minutes. Slice it thinly.

8. 8

   Serve

   Serve with your favourite sides, on a bowl of ramen or with steamed rice.

What is roasted pork belly?

Pork belly is a rich cut from the underside of the pig, prized for its layers of meat and fat. This Asian-inspired version uses a simple savoury marinade and a two-stage roast.

The very hot start is intended to crisp the skin, while the longer roast at a lower temperature cooks the meat until tender. The result is a richly flavoured main that can be served in slices or used as a ramen topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1003 calories, 18g protein, 3g carbs, 102g fat.

Most of this serving’s calories and fat come from the pork belly and its fat, while the pork supplies the protein. The small amount of carbohydrate comes mainly from the marinade ingredients; serve a modest portion with plenty of vegetables to balance the plate.

The marinade ingredients

Soy sauce and Worcestershire sauce bring savoury depth, while white vinegar adds a sharp note. Garlic, ginger and black pepper round out the flavour without requiring a long list of seasonings.

Oil helps the marinade coat the pork. The recipe also includes a small amount of salt, so keep that in mind when choosing salty sides or sauces.

Marinating the pork

Massage the marinade over the pork so the seasonings reach all the exposed surfaces. Cover and refrigerate for at least 2 hours, but not longer than 24 hours, as specified in the method.

The recipe does not call for scoring or drying the skin, so follow its skin-side-up arrangement when transferring the pork to the dish.

Why the oven starts so hot

The roast begins at 274°C (525°F), a very high temperature intended to encourage the skin to become crisp. A deep baking dish lined with slightly crumpled foil catches the drips during roasting.

After 25 minutes, reduce the oven to 177°C (350°F) and continue cooking for 90 minutes. Keep to the recipe’s stated timings and take care when handling the hot dish.

Resting and slicing

Rest the pork at room temperature for 5 minutes before slicing. This brief pause also gives you a moment to prepare the serving bowls or sides.

Slice the pork thinly as directed. Use a sturdy knife, particularly if the skin has become firm and crunchy.

How to serve it

Steamed rice is a straightforward match for the rich, savoury pork, while ramen turns the slices into a hearty topping. You can also serve it with your favourite sides.

For a more balanced plate, add vegetables alongside the pork and rice. Keep extra salty sauces to a minimum if you want the marinade’s flavours to stand out.

Recipe notes & tips

• Use a deep baking dish so it can catch the drippings during the long roast.
• Line the dish with slightly crumpled foil as directed to make handling the drippings easier.
• Keep the skin facing upwards when arranging the pork in the dish.
• Set a timer for the 25-minute high-temperature stage before lowering the oven.
• Rest the pork for 5 minutes before slicing it thinly.

Variations

• Add chilli: Include a little chilli in the marinade for a hotter finish.
• Use extra ginger: Increase the grated ginger for a more pronounced ginger flavour.
• Serve with greens: Add steamed or stir-fried vegetables alongside the pork.
• Make it a ramen topping: Slice the pork thinly and serve it over a bowl of ramen.
• Choose rice: Serve the slices with steamed rice to soak up the savoury juices.

Common mistakes to avoid

• Skipping the chill: Marinate the covered pork in the fridge for at least 2 hours.
• Marinating too long: Keep the marinating time to no more than 24 hours.
• Starting at a lower heat: Begin at 274°C (525°F) for the first 25 minutes as directed.
• Forgetting to lower the oven: Reduce it to 177°C (350°F) after the first 25 minutes.
• Slicing straight away: Rest the pork for 5 minutes before cutting it thinly.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat until piping hot; a hot oven can help the skin regain some crispness, though it may soften during storage.

Frequently asked questions