Crispy Baked Pork Belly

Honey glazed bbq pork ribs on a cutting board.

For the best pork belly, marinate, then bake it low and slow until it's tender and flavorful! This crispy pork belly recipe is easy to make, and so impressive!

Prep Time1 10

Cook Time55

Resting Time10

Total Time2 15

Servings: servings

Calories: 326kcal

Author: Laura Miner

Ingredients

2 lbs. pork belly

Asian Marinade

1/3 cup soy sauce or substitute coconut aminos
3 tablespoons honey
2 tablespoons sesame oil
1 tablespoon rice vinegar or substitute apple cider vinegar
4 cloves garlic about 2 Tablespoons minced
1 tablespoon sriracha or substitute any other hot sauce
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Measure the soy sauce, honey, sesame oil, vinegar, sriracha, garlic, and seasonings in a mixing bowl. Whisk the marinade ingredients together until fully combined.
Use a sharp knife to score just through the fat both horizontally and vertically to create a grid pattern.
Set the pork belly in a baking dish. Pour the marinade over the pork belly and use your hands to turn the pork, working the marinade into the scored pieces of fat.
Cover and refrigerate to marinate for at least an hour, or up to 18 hours. Drain and discard the excess marinade after. Do not reuse!
Bake the pork belly uncovered at 400°F (204°C) for 30 minutes. Remove from the oven, and lower the temperature to 275°F (135°C).
Lightly cover or tent the dish with a piece of foil. Cook for another 20-25 minutes, until the internal temperature is 145°F (63°C).
Remove the baking dish from the oven and allow the pork to rest for about 10 minutes before slicing into individual servings.

Video

Notes

Do not reuse marinade! Discard the marinade once it's been used.
Pork is cooked once it reaches 145°F (63°C), per USDA.
I recommend the high-quality pork belly from Porter Road!

Nutrition