Roast Pork Belly Recipe
Pork belly is hard to find, but when you do find it get ready for some amazing flavor!

Roast Pork Belly Recipe

If you love bacon, then you will absolutely adore its sexy big brother, pork belly. Pork belly is basically uncured bacon and is gaining popularity as a trendy dish.

You usually can’t find pork belly at every grocery store because they do not butcher the whole animal. Most pork belly goes to fulfill the demand for bacon. A specialty butcher shop or an Asian butcher shop should carry it. It can also be ordered online and shipped to you.

The recipe offered here is a pork belly roast, but if you choose, there are so many meals that can be made from pork belly. Try shredding the cooked roast to make the best tacos you ever ate. Find a nice, fresh hoagie roll, add sliced pork belly, add hot sauce and slaw, and enjoy. Succulent pork belly is a new adventure in eating.

This pork belly recipe will take some time, so don’t be in a big hurry. It takes some time for the flavors to come together, so this is an ideal choice when you have plenty of time to prepare for a get-together or potluck.

Roast Pork Belly Recipe


1 pork belly, 1 1/2 lbs. or more
Olive Oil
1 teaspoon each of garlic powder, salt, cayenne pepper, ground cumin and paprika
1 tablespoon brown sugar
1 onion, peeled and cut into wedges
2 carrots, peeled and chopped
2 stalks of celery, chopped
4 cloves of garlic, crushed
2 bay leaves
1 cup chicken broth


Preheat oven to 500 degrees. While oven heats, make a rub of dry ingredients. Place pork belly fat side up and score in diagonal lines, going one direction and then repeating the other direction so that there’s a diamond pattern on the roast. Drizzle some olive oil over the meat, and rub the pork belly with the seasoning mixture.

Put pork fat side up in a roasting pan, place in oven and heat for 10 to 15 minutes until the fat starts to bubble and brown. Then, turn oven temperature down to 325 degrees, add vegetables and broth, cover with foil and let it bake for 3 hours, until fork tender. Remove roast from pan and let it rest for 15 minutes.

Heat a cast iron skillet, and brown pork belly on both sides, about 8 minutes per side, until crispy.

Your pork belly is ready to slice and serve with your favorite vegetables and crusty bread. One recommendation is to roast some potatoes with sea salt and olive oil, steam some fresh Brussels sprouts and enjoy. You can also thinly slice the roast and serve over eggs scrambled with peppers and onions, with a buttery croissant as accompaniment.

This dish will make you wonder what you ever saw in bacon.