Roasted in a very hot oven, the thick skin on a slice of pork belly will develop a similar crispy and crunchy texture to that of chicharrones. Marinated and flavoured with simple seasonings and sauces found in most kitchens, this Roasted Pork Belly is baked until moist and tender, making this main easy to prepare and a delight to eat!

If you have been reading my blog for any length of time, you will have read that I’m a huge fan of pork. So today, I’m back with another pork belly recipe, Dear Reader! This time around, it’s my Roasted Pork Belly. This dish is so easy to make, but it looks – and tastes! – like it has been slowly cooked for many hours. This pork, however, has been marinated and roasted for only two hours!
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
It seems like a million years have passed since I’ve had pork belly. I remember the first time I had it; in fact, I remember it very well. John.e and I had just started dating. We were spending the weekend with my daughter and were invited to attend a birthday party at a horse racing venue that Sunday afternoon.
We placed a few bets – and won a few – and took part in a buffet dinner. One of the items on the menu was barbequed pork belly. The name was off-putting, but I had to try it. I’d have a safe bet if I said I ate a pound or two of the stuff. This particular dish uses pork belly, but rather than barbeque, I wanted a savoury version.

WHAT IS PORK BELLY?
Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. A whole side of pork belly can weigh close to 12 pounds.
Pork belly can be cooked so many ways, but the most common and most recognizable functionality of pork belly is bacon. The side of the pork belly is stripped of its fatty outer layer and then smoked, cured, and sliced thinly. With a good recipe, a smoker, and some patience, you can make your own bacon at home. It seems to be everyone’s go-to breakfast meat.
Pork bellies are more traditionally seen in the cuisines of northern Europe and Asia. It’s traditionally used in cuisines where it plays both a starring role, like in pork belly bao, and a salty add-on to other dishes, like pancetta.

WHAT PORK BELLY SHOULD I USE?
I’ve seen pork belly in two different formats. The first is a solid piece that resembles a package of thick-cut bacon. It is usually about an inch or an inch and a half thick. It may or may not have the skin still attached and running along the top side of the pork. This is the cut you want for this recipe and you most definitely want the skin on!
The second format looks like extra thick-cut bacon that has been laid flat. It’s usually found layered on a Styrofoam meat tray. Most packages have four or five slices that are layered in a slightly overlapping fashion. I buy this version when I want to quickly cook a slice or two, but this whole slab of pork belly is best.

INGREDIENTS NEEDED FOR THIS RECIPE:
The list below lists what ingredients are needed and why they are important to this dish. A full list of ingredient measurements and preparation can be found in the recipe card near the bottom of this post.
- Pork Belly – Read the sections above which will guide you through which type of pork belly to use.
- Cooking Oil – Use canola, vegetable, olive, or avocado oil.
- Soy Sauce – Use low-sodium soy sauce. It’s always a safe bet when cooking or marinating so that you don’t over-salt the dish.
- Worcestershire Sauce
- White Vinegar
- Garlic – Freshly minced garlic always pairs well with pork, especially in an Asian-inspired recipe like this one.
- Ginger – Fresh ginger is used here not the dried powder stuff. Use a box grater to grate the ginger. It’s easier than chopping.
- Ground Black Pepper & Salt
- Parsley – For flavour and garnish.
HOW TO MAKE ROASTED PORK BELLY
Measure all of the marinade ingredients into a bowl. Use a whisk to combine it and set aside. Next, transfer the pork to the bowl and massage the marinade into it. Cover and refrigerate for at least two hours, but no more than 24 hours.
When you are ready to start cooking, preheat your oven to 525 degrees F. Line a deep baking dish with a layer of slightly crumpled aluminum foil. Remove the pork from the marinade and place the pieces skin-side-up in the baking dish. Roast the pork for 25 minutes. Reduce the heat to 350 degrees F and roast for an additional 90 minutes.
Once done, remove the pork from the oven and let it rest at room temperature for 5 minutes before slicing it thinly. Serve with your favourite sides, on a bowl of ramen, or simply with a bowl of steamed rice.

MORE PORK BELLY RECIPES
One of the most popular dishes at Lord Byron’s Kitchen is my Easy Baked Pork Belly. As much as I love that recipe and would never grow tired of it, I wanted to show you more pork belly recipes that can be just as easy and just as delicious. Grilled Pork Belly Skewers rely on the marinade and high heat to get the most out of this wonderful piece of meat.
Just in case you’re unfamiliar with pork belly, it does have a lot of fat content. Steak has what we call marbling, which is in its most basic form, fine lines of fat running through the meat that melt during cooking and keep the steak tender and moist. Well, if steak has marbling, then pork belly, in comparison, has layers of fat. But, it’s delicious!
That’s what makes pork belly so perfect for a smoker. In contrast to most cooking appliances, a smoker applies a slow and low cooking method. This slow and steady heat helps to render out some of the fat and break down the fibers. When the fat in pork belly renders out, it acts as its own baste. Be sure to try my Barbecued Smoked Pork Belly Burnt Ends if you have access to a smoker.

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!





Roasted Pork Belly
Ingredients
- 2 pounds pork belly (see notes)
For the Marinade:
- 2 tablespoons cooking oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons white vinegar
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely grated
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Measure all of the marinade ingredients into a bowl. Use a whisk to combine it and set aside.
- Next, transfer the pork to the bowl and massage the marinade into it.
- Cover and refrigerate for at least two hours, but no more than 24 hours.
- When you are ready to start cooking, preheat your oven to 525 degrees F. Line a deep baking dish with a layer of slightly crumpled aluminum foil.
- Remove the pork from the marinade and place the pieces skin-side-up in the baking dish.
- Roast the pork for 25 minutes. Reduce the heat to 350 degrees F and roast for an additional 90 minutes.
- Once done, remove the pork from the oven and let it rest at room temperature for 5 minutes before slicing it thinly.
- Serve with your favourite sides, on a bowl of ramen, or simply with a bowl of steamed rice.
Notes
Nutrition
Did you make this recipe?
Upload a photo and tag me so that I can see it!

Leave a Reply