Pork belly is a cut beloved worldwide for its rich flavor and succulent texture. This recipe takes it to the next level with a fantastic two-stage cooking method. First, we gently boil the pork belly in a savory beer broth infused with vegetables and herbs. This step not only tenderizes the meat to perfection but also imparts a deep, complex flavor. Then, a quick bake in a hot oven with a sweet and tangy glaze creates that glorious, crispy crackling everyone craves. It's the ultimate combination of melt-in-your-mouth tenderness and satisfying crunch. Get ready to impress your family and friends with this unforgettable dish!
Pork belly cooked in the oven
Ingredients for Oven-Baked Pork Belly
- 1 kg (2.2 lbs) boneless pork belly
- 220 g (about 2 medium) carrots
- 3-4 cloves of garlic
- 220 g (about 2 medium) onions
- 1 chili pepper
- 5 g (1 tsp) ground turmeric
- 2 liters (about 8.5 cups) beer
- 3 bay leaves
- 10 g (2 tbsp) dried savory herbs
- 15 g (1 tbsp) sugar
- 15 g (1 tbsp) table mustard
- 15 g (1 tbsp) balsamic vinegar
- 15 g (1 tbsp) salt
- vegetable oil
How to Cook Pork Belly in the Oven
Prepare the pork — cut the piece of belly into several large parts, which makes it more convenient to boil and handle. It takes less time to boil a smaller piece than one thick and large pork belly. So, cut the pork into pieces of about 20×20 centimeters (8×8 inches), with a thickness of 5-6 centimeters (2-2.5 inches).
Cutting the pork belly
In a suitably sized pot, place half of the sliced carrots and onions, and all the garlic. The onion can be added with its skin on, just wash it beforehand. Crush the garlic with a knife so it releases more flavor during boiling.
Placing carrots, onions, and garlic in the pot
Add the seasonings to the pot: a hot chili pepper pod, bay leaf, and dried herbs. Dried celery, parsley roots, and dried green onions work well for pork.
Adding spices, herbs, and hot pepper
Place the meat in the pot. I don’t recommend using a very large pot for this recipe, as you’ll have to use a lot of beer to completely submerge the pork.
Placing the pork belly in the pot
Shake the beer to release the carbonation, leave it in an open container for 10-15 minutes, then pour it over the meat so that the liquid covers it. If you’re a little short on beer, it’s not a problem, just top it up with cold water.
After the beer, add table salt without additives and a teaspoon of ground turmeric.
Pouring beer over the meat and vegetables, adding salt and turmeric. Setting it to boil
Boil for about 1.5 hours over medium heat with the lid on.
Then remove the pot from the heat, take out the meat and the carrots. Strain the broth through a sieve.
Removing the pork from the pot. Straining the broth through a sieve
In a skillet, quickly sauté the remaining carrots and onions, add the carrots from the broth, and place the pork belly on top of the vegetables.
Placing the meat on sautéed vegetables
Mix the glaze for a golden crust — balsamic vinegar, granulated sugar, table mustard, and a pinch of fine salt. Coat the pork belly with the glaze, and add a few tablespoons of the strained broth to the skillet.
Coating the pork belly with a balsamic vinegar glaze
Place in a preheated oven at 230°C (450°F) for 15-20 minutes, and bake until golden brown.
Pork belly cooked in the oven
And there you have it—a perfectly cooked pork belly, tender on the inside with a beautifully crisp, glazed crust. This dish is wonderful served with roasted potatoes, creamy mashed potatoes, or a fresh green salad to balance the richness. The strained beer broth is incredibly flavorful, so don't discard it! You can use it as a base for soups or sauces. We hope you enjoy making and sharing this delightful pork belly. It’s a true testament to how simple ingredients, when prepared with care, can create something truly special. Happy cooking!
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