how to cook pork belly in a pan
How to Cook Pork Belly is an easy, approachable roasted pork belly recipe that you are going to come back to again and again.
Why You Will Love This Recipe
- Rendered Fat: If you have had pork belly before, you know that wonderful taste of rendered fat (slow cooked fat that then fall down into the meat, keeping it moist and tender). It is beyond delicious and one of the reasons pork belly has become so popular!
- Crisp Skin: Don't forget you also have that crunch of the crispy skin on top!
- Decadent: Pork belly, in a word, is just decadent. You don't need a lot and I recommend savoring every bite!
What You Will Need
- pork belly
- kosher salt + ground black pepper
- coriander
- fennel seed (optional)
Where to find Pork Belly
Pork belly can usually by found by asking at your local deli. A lot of times they will get pork belly in and they will cut it up in-house into bacon. By asking the deli for it they can grab you some before they cut it up! It isn't normally found out in a case where you can see it.
Recipe FAQs and Tips
- Scoring the fat: don't skip this step! Make sure to cut just barely into the fat, making sure you don't cut int the meat. This will help the fat render.
- Seasoning: You can really just do salt and pepper and it will be delicious, but other spices like coriander, fennel and they are great too!
- Sit overnight before cooking: You do not HAVE to let the pork belly sit overnight in the dry rub (I have skipped that step myself before). It will still turn out, but for best results I would do it! The flavor is amazing!
- Sit overnight after cooking: letting the pork belly firm up overnight (after cooking) make it a lot easier to cut. Before serving simply reheat by searing in a cast iron skillet until it is warm through (which won't take very long).
- What to serve it with: we love eating it with some Braised Bok Choy and Sweet Potato Mash.
How to Cook Pork Belly
Step One: Buy your pork belly (I always ask at my local deli).
Step Two: make your little spice rub (you don't need a lot) and rub all over!
Step Three: score your pork belly (fat side) and then wrap in plastic wrap and set in the fridge overnight.
Step Four: Place a large cast iron skillet and bring the oven temp to 450 degrees F.
Step Five: After cooking at 450 degrees F. for about an hour (and basting) turn down the temp for approximately another hour (to 250 degrees F).
Step Six: Either serve immediately or let cool and store in the fridge overnight. The next day, cut into thick slices and sear on both sides to warm thoroughly before serving however you want!
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Description
How to Cook Pork Belly – an easy and delicious pork belly recipe you will come back to again and again!
- 2 lbs pork belly
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon coriander
- 1/2 teaspoon fennel seed (optional)
- Combine kosher salt, ground black pepper, coriander and fennel seed (if using) into a small bowl.
- Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat) and rub all over with the dry rub.
- Wrap in plastic wrap and place in the refrigerator for 24 hours.
- Preheat oven to 450 degrees F.
- Place pork belly in a large cast iron skillet, fat side up.
- Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.
- Drop temperature to 250 and cook for another 40-60 minutes. Feel free to baste one more time.
- Remove from oven and let cool.
- You can serve immediately OR after it cools you can wrap in in plastic wrap or foil and place in the refrigerator. The next day, cut into thick slices and sear on both sides before serving, warming the pork belly through.
- Serve alone, with some Braised Bok Choy or in some yummy Ramen!
Notes
- Scoring the fat: don't skip this step! Make sure to cut just barely into the fat, making sure you don't cut int the meat. This will help the fat render.
- Seasoning: You can really just do salt and pepper and it will be delicious, but other spices like coriander, fennel and they are great too!
- Sit overnight before cooking: You do not HAVE to let the pork belly sit overnight in the dry rub (I have skipped that step myself before). It will still turn out, but for best results I would do it! The flavor is amazing!
- Sit overnight after cooking: letting the pork belly firm up overnight (after cooking) make it a lot easier to cut. Before serving simply reheat by searing in a cast iron skillet until it is warm through (which won't take very long).
- What to serve it with: we love eating it with some Braised Bok Choy and Sweet Potato Mash.
Keywords: crisp pork belly
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how to cook pork belly in a pan
Source: https://thewoodenskillet.com/how-to-cook-pork-belly-so-crispy/
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