Oven Roasted Crispy Pork Belly

Side Pork vs. Pork Belly

Pork belly and side pork are the same thing. A pig's belly wraps around the sides, thus how the two terms came to be synonymous. If you ask for side pork or pork belly from your butcher, you will get the same exact cut of meat.

What is the difference between pork belly and bacon?
They're often confused, but here's the difference: pork belly is a fresh, thick slab of meat cut from the abdomen of a pig. It hasn't been cured or smoked. Bacon has been cured, smoked and sliced and typically comes from belly or back cuts (less fatty).

First, despite the fact that you'll only have a few moments of active time, you'll want to start the process three days ahead. You're essentially dry brining the meat and it needs an overnight stint in your refrigerator to take on all of that wonderful flavor. Then (ideally) you'll refrigerate overnight again after roasting and before slicing and crisping.

Second, when you're buying pork belly, no matter if it is skinless or skin on, look for a slab that is close to an even thickness, and around one pound (larger cuts will work, but will increase the cooking time). If you have thin areas, they are likely to burn during the first 30 minutes of roasting at 450˚F.

Third, for the best pork belly, I recommended that you cook and then wrap and chill it overnight before slicing (don't worry, the skin-on version with still have crispy skin). This has two benefits: it's much easier to slice and stays together beautifully when crisping up in a pan. That said, we almost always have a sample or two when it's fresh out of the oven because it smells irresistible and tastes amazing!

Finally, be sure to use a heavy bottomed, oven-proof pan or skillet for roasting (not a glass baking dish where the fat that renders will burn and smoke excessively).