whole food ~ well made

Roast pork belly recipe at

Roast That Pork Belly Instead

Generally, I leave the bacon making to my butcher, Kevin. He’s a pro with the cure and smoke. But this year was different.

I shared a local pig–raised, incidentally in the high plateau where my husband grew up, not far from here but another world away at Amaranta Farm–with a friend this year. She preferred to leave all the cuts of this Red Wattle pork uncured, so I went along for the ride.

That meant fresh hams (leg), ground pork and a whole side of pork belly. In other words, fresh pork cuts to play with!

roast pork belly with squash and cider
There’s more to pork belly than bacon.


You see when you get a ham, or breakfast sausage or bacon, all the good culinary messing around has pretty much been done for you. It’s convenient and guaranteed delicious and all you have to do is apply the heat.

But when it’s all fresh (then frozen), the possibilities open up.

pork belly curing

I’m in a place of new possibilities in life, too, so why explore through pork, I thought?

Life is about choices, but I believe it doesn’t only have to one thing or another. Case in point–the belly stored in my freezer.

Once defrosted, I had options–to be followed by decisions. Option #1 was to turn the whole side of pork belly (that’s the entire section from one half of the pig) into bacon.

(No argument there from anyone in my household.)

roast pork belly cooked with squash

But what if I cut it into large slabs? Multiple pieces of pork belly created option #2: make bacon and do something creative with this insanely popular cut. This short video demonstrate three different ways to cook it–braising, pressure cooking and sous vide.

Roast Pork Belly

It probably won’t surprise you that I had another idea: roasting.

By that I mean using the dry heat of the oven long enough to cook this tough cut through and hot enough to crisp it up. Because, really, the words crispy pork belly are irresistible.

roaste pork belly plated

Oh, and you don’t have to wait for it as long as homemade bacon!

{But I will be getting to the other slab pork belly in a future post on curing homemade bacon.}


and become a forager

Roast Pork Belly

There are many advantages to this recipe, simplicity being a big one. Score the pork and apply the salt seasoning rub 24 to 48 hours in advance of cooking for extra succulence. This is a one-dish meal that is excellent with one of the terrific dry hard ciders now available.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Author Lynne


  • 1 3 to 4-pound slab pork belly skinless or skin on
  • 4 cloves garlic peeled
  • 4 bay leaves
  • 2 tablespoons fresh thyme
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon  ground black pepper
  • 2 teaspoons kosher salt
  • 1 onion peeled and thinly sliced
  • 1 small butternut squash about 6 cups, peeled, seeded and cut into thin wedges
  • 1/4 cup apple cider vinegar


  1. Use the tip of a very sharp knife to make shallow cuts into the fat side of the pork belly without cutting into the meat. Make the cuts parallel to one another about two inches apart, then crisscross these cuts by slicing in the other direction.

  2. With a mortar and pestle or in a food processor, make the seasoning salt by crushing the garlic, bay leaves and thyme with the fennel, pepper and salt. Rub this all over the pork and into the score marks. Place the pork in a dish and leave it overnight in the refrigerator uncovered, ideally, or for at least 1 hour at room temperature.

  3. Preheat the oven to 300°F. Transfer the pork to a roasting pan with a rack and roast for 3 to 3 1/2 hours or until you can push a skewer in and out of the meat easily.

  4. Raise the heat to 400°F and lift the pork on its rack out of the roasting pan. Toss the onion and squash into the fatty liquid in the bottom of the pan along with the vinegar. Roast for 30 minutes until softened and starting to brown.

  5. Place the pork on its rack on top of the vegetables and continue roasting until the pork is crisp and very browned, 15-20 minutes more.

  6. To serve, slice the pork belly into 1-inch thick slices with a serving of the onions and squash.

Recipe Notes

If your pork belly comes with the skin, simply score it as directed in the recipe and enjoy some extra crispy deliciousness on your roast. Lucky you! (My butcher removes the skin, so it's never an option for me.)


  1. That crispy pork belly looks magnificent! I feel like I can almost taste it through the computer screen!

    I can only imagine how lovely the pork juices make the onions and squash taste. YUM!


  2. I’m happy to hear that the photos were evocative for you, Lauren. (I’m working on that photography stuff!)

    Roasting large meat cuts, like whole chickens, over a pan full of cut up root veggies is one of my go-to dinner party tricks. So easy and unbeatable!

  3. Michael

    Hi I was wondering if you kept the skin on or removed it, or if it matters either way? (Im relatively new to cooking)

    Im going to be making this in a few days, it looks delicious and i can’t wait to try it!!!

    1. Thanks for your question, Michael. (I’ve added some clarification to the recipe for future readers.) To answer your question, if your pork belly comes with the skin on, leave it and just score it as directed. Once roasted, you may love the texture of the skin–or not. My butcher removes the skin, so it’s not an option for me. Enjoy your roast!

share your thoughts

Your email address will not be published. Required fields are marked *