If you don’t have an elevated rack, crumple up several sheets of aluminum foil and scatter them across the bottom of the baking dish. You’ll need to keep the pork belly elevated as it cooks to help the fat render more readily.
Pierce through the tough skin and the top layer of fat, but do not cut too deeply into the actual meat lying beneath the two. Scoring the meat in this manner will allow more of the fat to render out during the roasting process.
In addition to seasoning the meat, the oil and salt make it easier for the fat to render out, resulting in crispier skin. Apply the seasonings by hand, and work the salt and pepper into the slits across the skin. Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. If you decide to add others, do so within the final 30 minutes of cooking.
This brief period of high heat will not cook the pork through, nor should you cook the pork belly at this high heat for the entire time. The intense heat is only meant to crisp the skin. Do not wait for the skin to become dark brown or fully crisped since it will continue cooking at a lower temperature. Cooking it for too much time at a high heat could cause it to burn before the rest of the meat finishes.
Check the pork belly halfway through the cooking process. If the fat gets too hot, it may start to smoke, and you’ll need to transfer the meat to a clean baking dish. The pork belly must reach a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius) before you remove it from the oven.
During this time, the juices should distribute themselves and settle within the meat.
Store any leftovers in an airtight container in your refrigerator. When reheating the leftovers, sear the slices in a skillet so that the skin remains crispy.
Mix the spices together in a small dish before rubbing them over the surface of the pork belly. Doing so will ensure an even distribution of each spice. If you’re short on time, you don’t have to let the pork sit overnight. Doing so can help tenderize the meat and improve the flavor, but it will still cook just fine if you season the meat and immediately proceed to the next step.
Scoring the skin will help the fat render as the meat cooks. Try to cut through both the skin and top layer of fat, but don’t cut too deeply into the meat beneath these top two layers.
Wait roughly 60 seconds for the oil the become adequately hot. Carefully turn the pan so that the hot oil coats the entire bottom.
You need to sear the thin sides of the pork belly, too. This may require you to hold the pork belly in place with tongs. The pork belly won’t crisp up much in the slow cooker, which is why you should brown the skin on the stove before cooking the rest of the meat.
If desired, you can use other root vegetables instead of sweet potatoes and carrots. Brussels sprouts, potatoes, and turnips are other popular options.
When ready, the pork belly should reach a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius).
Store leftovers in an airtight container kept in the refrigerator. You can reheat the leftover slices in a skillet so that the skin stays crispy.
Since pork belly contains so much fat, adding extra oil isn’t necessary. You can do so to speed up the browning process, but be aware of the fact that the addition of extra oil increases the likelihood of oil splatters.
You do not need to score the skin when pan frying pork belly. Cutting the meat into slices exposes enough of the fat, so it should render well enough even in spite of the thick skin layer.
The exact amount of time can vary depending on how crowded the pan is, but 4 to 5 minutes per side will usually be enough time. Use tongs to carefully turn and rotate the slices. If the oil begins to splatter, use a splatter screen to minimize the mess.
If puddles of fat remain on the slices of pork belly even after you drain the pan, you may need to dab off the excess fat using clean paper towels. Consider mixing the seasoning ingredients together in a separate bowl before adding them to the pan. Doing so can ensure an even distribution of flavors.
You’ll need to continue flipping and rotating the slices so that all sides are coated in the sauce. The exact amount of time may vary, but expect this part of the process to take roughly 2 to 3 minutes.
You can store leftovers in an airtight container kept in the refrigerator. Reheat them on the stove to maintain the crispy texture of the meat.
