Crispy Skinned Roasted Pork Belly

I was preparing to make some Fakin' Bacon.  I didn't know what to make for dinner.  As I was cutting the pork belly, it told me that it wanted to be roasted for dinner.  So I used part of the belly to make this roast.  It was good.  The skin turned out crispy and the meat juicy.  I paired this with an oyster sauce gravy.  Try this with mustard (dijon or chinese hot mustard) or bbq sauce.


  • 3 lbs of Pork Belly, skin on

  • Any kind of neutral oil- vegetable, canola, grape seed, etc

  • Hawaiian Salt, kosher salt works as well

  • Fresh Ground Black Pepper


  • Slice parallel cuts into the skin, make the cuts 1 inch from each other, do not cut through the meat.

  • Rub the belly with oil.Season generously with salt and pepper, let stand for 1 hour.

  • Heat the oven to 350 degrees.  Roast the belly on a rack over a sheet pan, do not let it touch the pan, skin side up.

  • After 1 hour lower the oven to 250 degrees.  Continue to roast for 1 hour.When the hour is done, raise the oven temp to 450 degrees.  Roast the belly until the skin is brown and crispy, about 15 minutes.

  • Let it rest for 15 minutes.  Then cut up.  I like to use a cleaver and just chop.  Try to keep the skin and meat together.

  • E'ai ka kou!!!

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