1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature by the time you’re ready to roast.

2. Prepare the Pork Belly

If your pork belly has skin, score the skin with a sharp knife, making shallow cuts in a diamond pattern. This helps the skin to crisp up during roasting.

Dry the pork belly thoroughly with paper towels. Moisture is the enemy of crispy skin!

3. Season

Rub the entire pork belly with olive oil, then season generously with salt and pepper. If using, also rub with minced garlic and herbs for added flavor.

4. Place in Roasting Tray

Place the pork belly skin-side up in a roasting tray. If you have a wire rack that fits inside your tray, using it can help air circulate around the meat for even cooking.

5. Roast

Roast in the preheated oven. For the first 30 minutes, roast at 350°F (175°C), then lower the heat to 320°F (160°C) and continue roasting for about 2 to 2.5 more hours.

For the last 20-30 minutes, you can increase the oven temperature to 400°F (200°C) to crisp up the skin. Watch closely to prevent burning.

6. Rest Before Serving

Once the pork belly is cooked and the skin is crisp, remove it from the oven. Let it rest for at least 10 minutes before slicing. This helps retain the juices, making the meat tender.

7. Serve

Slice the pork belly into pieces and serve. It pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.