Slow-Roasted Pork Belly

su-Slow-Roasted Pork Belly

Dylan + Jeni

Yields Makes about 30 pieces Total Time 3 hrs

Ingredients

 1 rindless pork belly (6 to 7 lbs. without rind), cut lengthwise into 1 1/2-in.-wide strips*
 1 to 2 tablespoons kosher salt
 3 tablespoons toasted sesame oil
 3 tablespoons Chinese-style hot pepper oil, or any East Asian chili garlic sauce or pepper paste such as Sriracha
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories533
% Daily Value *
Total Fat 55g71%
Saturated Fat 19g95%
Cholesterol 71mg24%
Sodium 223mg10%
Total Carbohydrate 0g
Dietary Fiber 0g
Protein 9.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Preheat oven to 450°. Liberally sprinkle pork all over with salt.

Step 2
2

Put pork in a large roasting pan (crowding is okay). Coat all over with toasted sesame oil, then with hot pepper oil.

Step 3
3

Roast for about 20 minutes. Then reduce to 350° and roast 2 to 2 1/2 hours, periodically pouring off fat (have a heatproof bowl handy for this), until pork belly is crisp on top but still juicy within.

Step 4
4

Serve the strips on a large wooden cutting board. Chop a couple of them into bite-size pieces to convey the idea, and serve with a knife so everyone can cut their own chunks.

Ingredients

 1 rindless pork belly (6 to 7 lbs. without rind), cut lengthwise into 1 1/2-in.-wide strips*
 1 to 2 tablespoons kosher salt
 3 tablespoons toasted sesame oil
 3 tablespoons Chinese-style hot pepper oil, or any East Asian chili garlic sauce or pepper paste such as Sriracha
Slow-Roasted Pork Belly
IngredientsDirections

Search All of Sunset's Recipes

The Latest