Oven Baked Pork Belly
Calories 2400kcal
Equipment
- Baking dish or roasting pan
- Sharp knife
- Cutting Board
- Aluminum foil or parchment paper
- Meat thermometer (optional, but recommended)
- Oven mitts or heat-resistant gloves
Ingredients
- 1 pound (450 grams) of salt pork belly
- 1 tablespoon of olive oil (optional, for added crispiness)
- Ground black pepper to taste (optional, for seasoning)
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- Place the salt pork belly on a clean cutting board and carefully remove any packaging or wrapping. Pat the pork belly dry using paper towels to remove excess moisture.
- Score fat side of pork belly in a crosshatch pattern with a sharp knife. Be careful not to go deeply into the meat.
- If desired, you can brush the pork belly with olive oil to enhance its crispiness during cooking. This step is optional but can add an extra dimension of flavor.
- Season the pork belly with ground black pepper to taste. Since salt pork is already quite salty, additional salt is not necessary.
- Line a baking dish or roasting pan with aluminum foil or parchment paper to make cleanup easier.
- Place the seasoned salt pork belly in the baking dish, fat side up. If you have a meat thermometer, you can insert it into the thickest part of the pork belly, making sure it does not touch the bone (if present).
- Slide the baking dish into the preheated oven and allow the salt pork to roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 160°F (71°C). Cooking times may vary depending on the thickness of the pork belly, so it's essential to use a meat thermometer to ensure it's fully cooked.
- Once the salt pork is cooked to your desired level of doneness, remove it from the oven using oven mitts or heat-resistant gloves. Give it 10 minutes rest before slicing.
- Slice the salt pork belly into thin strips or bite-sized pieces and serve it as a delectable main course or as a flavorful addition to other dishes.