Succulent Slow Roasted Pork Belly
Roasted Pork Belly is always a hit in our family, and we believe your family will like it, too. These are the top reasons why we adore it:
- soft, juicy, succulent meat that melts in your mouth
- serve with your favorite side dish (find ideas below)
- keeps well in the fridge or freezer
- a delicious family meal, perfect for hosting and holidays
- dairy-free and gluten-free
If you want to turn this into shredded pork, we recommend roasting it for 1 1/2 to 2 hours longer. If you're using bone-in pork belly, increase the roasting time by 30 minutes.
What to serve with Slow Roasted Pork Belly
We love serving our Roasted Pork Belly with one (or more) of these side dishes:
- Mashed Potatoes and Peas
- Simple Baked Sweet Potato
- Braised Red Cabbage
- Polenta Feta Fries
- Roasted Smashed Potatoes
- Slovenian Cheese Dumplings
- Creamiest Mashed Cauliflower
- Best Mashed Potatoes
- Orange Glazed Carrots
Storing and freezing
There are two ways to store this delicious Slow Roasted Pork Belly recipe.
Keep the chilled homemade Slow Roasted Pork Belly, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Slow Roasted Pork Belly too. Place it in a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
How to make Slow Roasted Pork Belly at home (video)
Check this short video to learn how to make Slow Roasted Pork Belly at home.
Next, try these roasts
- Maple Glazed Ham
- Osso Buco
- Beef Meatloaf with Eggs
- Pork Tenderloin Wrapped in Prosciutto
- Boneless Pork Loin Roast
Made in collaboration with Merit HP d.o.o.
METHOD
-
marinate
Prepare your pestle and mortar. Add rosemary, salt, caraway, a peeled garlic clove, or olive oil to the mortar. Use the pestle to crush it into a paste. Set a rack in the middle of the oven and preheat it to 150 °C / 300 °F.
-
meat
Add the pork belly into a deep baking dish with skin-side down. Brush with the prepared marinating mixture. Turn the meat around with the skin facing up. Pat dry with a paper towel, brush with olive oil, and season with salt. Add a large sheet of aluminum foil to your working surface. Cover with a smaller sheet of parchment paper. Add the meat in the center, with the marinated side down. Wrap the sides in paper, leaving the upper side of the meat free of paper. Place in the deep baking dish and place in the preheated oven on the middle rack. Roast for 2 1/2 hours - 3 hours at 150 °C / 300 °F or until the meat is juicy and tender.
-
roast and serve
Remove the meat from the oven and transfer it to a baking sheet lined with a wire rack. Place back in the oven and roast for 15 - 20 minutes at 240 °C / 460 °F or until the skin is crispy and golden brown. Cut into slices and serve with your favorite side dish.
