The Best Ways to Roast, Slow Cook, & Pan-Fry Pork Belly

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Minimal fuss methods for cooking tender and delicious pork belly

Co-authored by Janice Tieperman Reviewed by Marrow Private Chefs

Last Updated: February 6, 2024 Fact Checked

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• Oven Roasting
|
• Slow Cooking
|
• Pan Frying
|
• Ingredients
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• Video
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• Q&A

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Pork belly is a fatty and flavorful cut of meat used to make bacon, but it can be prepared in a variety of ways. In this article, we’ll teach you 3 delicious ways to cook your pork belly: in the oven, in a slow cooker, or on the stove. If you’re ready to enjoy an unforgettable meal, read on!

Things You Should Know

• Roast pork belly in the oven at 350°F (180°C) for 2 hours and 15 minutes. Then, increase the temperature to 400°F (200°C) for another 35 minutes.
• Prepare pork belly in a slow cooker for 4 hours on a high setting. Then, brown each side of the meat on the stovetop with some of the leftover juice.
• Pan-fry thin strips of pork belly on the stovetop at high heat until they’re golden brown (or around 4-5 minutes per side).

Ingredients

Oven Roasting

Makes 6 to 8 servings

• 2 lb (900 g) of pork belly
• 1/3 cup (80 ml) of olive oil
• 1 tbsp (17 g) of sea salt
• 1 tbsp (7 g) of ground black pepper

Slow Cooking

Makes 6 servings

• 2.2-2.6 lb (1-1.2 kg) of pork belly (sliced in 3 long pieces with the rind removed)
• 1 tbsp (17 g) of sea salt, flaky
• 1 US tbsp (15 mL) of soy sauce
• 1 thumb-sized piece of ginger, grated
• 3 crushed garlic cloves
• 2 onions, sliced

Pan Frying

Makes 3 to 5 servings

• 1 lb (450 g) pork belly
• 2 Tbsp (30 ml) honey
• 2 Tbsp (30 ml) soy sauce
• 1 Tbsp (15 ml) oyster sauce
• 1 tsp (3 g) fresh minced garlic

Steps

Method 1

Method 1 of 3:

Oven Roasting

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1. 
   1
   Preheat the oven to 350°F (180°C). Meanwhile, prepare a baking dish by inserting an elevated cooking rack.

   • If you don't have an elevated rack, crumple up several sheets of aluminum foil and scatter them across the bottom of the baking dish.
   • You'll need to keep the pork belly elevated as it cooks to help the fat render more readily.
2. 
   2
   Score the meat. Using a sharp knife, the skin of the pork belly in a long series of lines. Slice across the skin in vertical rows spaced 1 in (2.5 cm) apart.

   • Pierce through the tough skin and the top layer of fat, but do not cut too deeply into the actual meat lying beneath the two.
   • Scoring the meat in this manner will allow more of the fat to render out during the roasting process.
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3. 
   3
   Rub in the oil, salt, and pepper. Place the pork belly on your prepared baking rack with the skin side facing up. Rub the top with oil, then liberally season the meat with salt and pepper.

   • In addition to seasoning the meat, the oil and salt make it easier for the fat to render out, resulting in crispier skin.
   • Apply the seasonings by hand, and work the salt and pepper into the slits across the skin.
   • Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. If you decide to add others, do so within the final 30 minutes of cooking.
4. 
   4
   Cook for 2 hours and 15 minutes. Place the seasoned pork belly in the preheated oven. Roast it for 2 hours and 15 minutes to roast the meat all the way through.

   • Check the pork belly halfway through the cooking process. If the fat gets too hot, it may start to smoke, and you'll need to transfer the meat to a clean baking dish.
5. 
   5
   Increase the heat to 400°F (200°C) for 35 minutes. Increase the temperature without removing the pork belly. Allow the meat to cook for another 35 minutes so the skin can crisp up.

   • The pork belly must reach a minimum internal temperature of 145°F (65°C) before you remove it from the oven.
6. 
   6
   Let it rest for 10 to 15 minutes. After removing the pork belly from the oven, allow it to rest for 10 to 15 minutes before carving it.

   • During this time, the juices distribute themselves and settle within the meat.
7. 
   7
   Serve while still hot. Roasted pork belly will have crispy skin, but the inner meat will be tender and moist.

   • Optional: Slice the belly and then sear the slices in a hot pan (preferably cast iron) for about a minute on each side. This will provide an even crispier finish and allow the flavor to develop even further.
   • Store any leftovers in an airtight container in your refrigerator for 3-4 days.
   • When reheating the leftovers, sear the slices in a skillet so that the skin remains crispy.
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Method 2

Method 2 of 3:

Slow Cooking

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1. 
   1
   Cover the pork belly in a garlic-ginger marinade. In a bowl, combine 3 crushed garlic cloves, grated ginger (1 thumb-sized piece’s worth), 1 tbsp (17 g) of sea salt, and 1 US tbsp (15 mL) of soy sauce. Rub this marinade all over 3 long strips of pork belly.

   • Make sure that the rind is removed from the pork strips but the fat is still attached.
2. 
   2
   Place sliced onions in a slow cooker, followed by the marinated pork. Slice up 2 onions and layer them on the bottom of the slow cooker. Then, set the marinated strips on top.
3. 
   3
   Cook on high for 4 hours. Cover the slow cooker and switch it onto its high heat setting. Allow the pork belly to cook for roughly 4 hours.
4. 
   4
   Brown all sides of the pork on the stovetop. Carefully move the cooked pork belly to a clean frying pan or skillet, along with a few spoonfuls of the leftover juice. Turn your stovetop to high heat and cook each side of the pork belly until it browns.

   • The pork belly needs to reach a minimum internal temperature of 145°F (65°C).
5. 
   5
   Serve hot. Switch off the heat and allow the pork belly to rest for 10 minutes before carving it. The meat will be very tender and moist when you do cut into it.

   • Store leftovers in an airtight container kept in the refrigerator for 3-4 days. You can reheat the leftover slices in a skillet so that the skin stays crispy.
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Method 3

Method 3 of 3:

Pan Frying

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1. 
   1
   Cut the pork belly into slices. Using a sharp knife, cut the pork belly into 1/4 in (6 mm) thick slices.

   • You do not need to score the skin when pan-frying pork belly. Cutting the meat into slices exposes enough of the fat, so it should render well enough even in spite of the thick skin layer.
2. 
   2
   Heat a little bit of neutral oil in the skillet. Pour in enough oil to coat the bottom of the pan over high heat. Vegetable, corn, and canola are all great neutral (mostly flavorless) oils to use, as well as grapeseed oil or sunflower oil.

   • It may help to have a splatter screen on hand to protect yourself from sizzling oil.
3. 
   3
   Brown the pork belly. Place the slices of pork belly in the hot pan and let them cook. Turn the meat often until both sides of each slice are golden-brown and crispy.

   • The exact amount of time can vary depending on how crowded the pan is, but 4 to 5 minutes per side will usually be enough time.
   • Use tongs to carefully turn and rotate the slices. If the oil begins to splatter, use a splatter screen to minimize the mess.
4. 
   4
   Drain the fat and add the seasonings. Once the pork belly is well-browned, turn off the heat and drain the excess fat. When the pan is mostly oil-free, turn your stove back on to medium heat and add in 2 US tbsp (30 mL) of honey, 2 US tbsp (30 mL) of soy sauce, 1 US tbsp (15 mL) of oyster sauce, and 2 cloves of garlic.

   • If puddles of fat remain on the slices of pork belly even after you drain the pan, you may need to dab off the excess fat using clean paper towels.
   • It may help to combine the seasoning ingredients in a separate bowl before adding them to the pan. Doing so can ensure an even distribution of flavors.
5. 
   5
   Reduce the heat and continue cooking. Keep cooking until the sauce thickens and completely coats the pork belly.

   • Be sure to continue flipping and rotating the slices so that all sides are coated in the sauce.
   • The exact amount of time may vary, but expect this part of the process to take roughly 2 to 3 minutes.
6. 
   6
   Serve hot. Remove the pan from the heat and serve the pork belly slices with their glaze.

   • You can store leftovers in an airtight container kept in the refrigerator for 3-4 days. Reheat them on the stove to maintain the crispy texture of the meat.
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Community Q&A

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• Question

  What can I do with the fat that renders from a pork belly?

  

  Michele

  Top Answerer

  Rendered pork fat is lard, and lard can be used as a substitute for butter or oil. You've got all that scrumptious pork flavor and it's virtually kitchen gold. Just make sure you store it in a sealed container in the fridge. Some ideas for its use are in mashed potatoes, homemade pasta noodles, baste other meats with it, fry an egg, use it for sauces, in vinaigrettes or add to a warm potato salad. The possibilities are only limited by your imagination.

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  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

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  Not Helpful 6 Helpful 25
• Question

  How much apple cider vinegar do I use?

  

  Michele

  Top Answerer

  The ingredients list a 1/4 cup.

  Thanks! We're glad this was helpful.
  Thank you for your feedback.
  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

  Yes No

  Not Helpful 4 Helpful 5

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