Are you a fan of succulent and crispy pork belly? Cooking this delicious cut of meat can be a bit tricky, especially when it comes to determining the right cooking time.
With so many different recipes and methods out there, it can be hard to know where to start. But fear not!
In this article, we’ll explore the best ways to cook pork belly per kilogram, including tips on how to achieve that perfect crispy skin and juicy meat.
Whether you’re a seasoned chef or a beginner in the kitchen, read on to discover everything you need to know about cooking pork belly to perfection.
How Long To Cook Pork Belly Per KG?
The cooking time for pork belly depends on its weight, the recipe you’re following, and the cooking method you choose. As a general rule, you should roast pork belly for 30 minutes per half a kilogram or pound, plus an additional 30 minutes. This will ensure that the meat is cooked through and tender, while the skin is crispy and golden.
For example, if you have a 1-kilogram pork belly, you should roast it for approximately 1 hour and 30 minutes at 220°C/430°F. After the initial 30 minutes at a high temperature, reduce the heat to 160°C/320°F and continue roasting until the internal temperature of the meat reaches 62°C/145°F on a meat thermometer.
It’s important to note that resting time is also crucial when cooking pork belly. After removing it from the oven, cover it with foil and let it rest for at least 10 minutes (or up to an hour) before carving. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
If you’re using a slow cooker to cook your pork belly, the cooking time will be longer. Typically, it takes between 4-6 hours on low heat, followed by a short time under a hot grill to crisp up the fat.
Choosing The Right Pork Belly Cut
Choosing the right pork belly cut is essential to ensure that your dish turns out perfectly. One of the most important factors to consider is the color of the pork belly. Look for a cut with white, firm fat, as this is a sign of freshness. Yellow or greying fat can indicate an older cut of meat that may not be as flavorful or tender.
It’s also important to choose a cut with even amounts of flesh and fat. This will give you the perfect balance of tenderness and texture in your dish. Look for a pork belly with layers of fat between the muscles that are thick enough to provide flavor and texture, but not so thick that they overpower the dish.
When selecting a pork belly, pay attention to its weight as well. The cooking time will vary depending on the weight of the cut, so make sure to choose a size that works for your recipe and cooking method. As a general rule, you should roast pork belly for 30 minutes per half a kilogram or pound, plus an additional 30 minutes.
Finally, consider the recipe you’ll be using and choose a cut that will work well with its flavors and cooking method. Pork belly is incredibly versatile and can be used in a variety of dishes, from sweet potato-pork belly hash to porchetta. By choosing the right cut for your recipe and following proper cooking techniques, you can create a mouthwatering dish that’s sure to impress.
Preparing The Pork Belly For Cooking
Before cooking your pork belly, it’s important to prepare it properly. If your pork belly has skin on, you’ll need to score it to allow the fat to render and the skin to crisp up. To do this, use a sharp knife to score the skin every 1/2-inch at a diagonal, cutting through the skin and into the fat, but not so deep that you hit the meat. Repeat this process in an opposite diagonal to create a diamond-shaped pattern.
Once you’ve scored the skin, pat it dry with a paper towel. Then, season the pork belly with salt, sugar, and black pepper. Cover it and refrigerate it overnight to allow the flavors to penetrate the meat.
When you’re ready to cook your pork belly, preheat your oven to 450°F. Place the pork belly on a rack in a heavy, oven-safe pan or skillet, skin side up/fat side up. Roast it for 30 minutes on the middle rack.
After 30 minutes, reduce the heat to 275°F and continue roasting for an hour or more until the meat is tender but not mushy. Larger pieces of pork belly will take longer to cook. Once cooked, remove it from the oven and let it cool to room temperature.
Wrap the cooled pork belly tightly in plastic wrap and refrigerate it until chilled through – at least a few hours and up to 2 days. Once chilled, slice it into thick pieces and brown it in a skillet on the stovetop until crispy.
By following these steps to prepare your pork belly before cooking, you’ll ensure that it’s flavorful and perfectly cooked every time.
Oven Roasting Method For Pork Belly
One of the most popular ways to cook pork belly is by roasting it in the oven. This method is great for achieving a crispy skin and tender meat. To start, preheat your oven to 220°C/430°F. If your pork belly has skin, score it with a sharp knife, being careful not to cut too deep into the meat. This will help the skin to crisp up and prevent it from curling during cooking.
Season the pork belly generously with salt and pepper, and place it in a roasting pan or on a wire rack set inside a baking sheet. Roast the pork belly for 30 minutes at the high temperature, then reduce the heat to 160°C/320°F and continue cooking for another hour or until the internal temperature of the meat reaches 62°C/145°F on a meat thermometer.
Once the pork belly is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
If you want an even crispier skin, you can turn up the heat to 220°C/430°F again for the last 10-15 minutes of cooking or place it under a broiler for a few minutes. Just be sure to keep an eye on it to prevent burning.
Slow Cooking Method For Pork Belly
If you prefer to use a slow cooker to cook your pork belly, here’s a step-by-step guide on how to do it:
1. Score the fat on top of the pork belly with a sharp knife, being sure not to cut into the meat.
2. Rub the pork belly with salt and your preferred dry rub. Be sure to get the rub into the slits in the skin. The salt in the rub will help dry out the skin so it can get crispy.
3. Peel and quarter an onion and crush two garlic cloves. Add them to the slow cooker along with 1/2 cup of chicken or beef stock.
4. Place the pork belly on top of the onion and garlic mixture in the slow cooker.
5. Cook on low for approximately 6-7 hours, depending on the thickness of the meat. After 6 hours, check it with a fork to see if it’s done. If it pulls away easily, it’s ready.
6. Remove the pork belly from the slow cooker and place it on a roasting rack.
7. Preheat your oven to 220°C/430°F during the last half hour of cooking time in the slow cooker.
8. Roast the pork belly in the oven for 20-30 minutes until the skin is golden and crispy. Keep an eye on it to avoid burning.
9. Remove from the oven and let it rest for at least 10 minutes before slicing.
By using a slow cooker, you’ll end up with tender and juicy pork belly with crispy skin that’s perfect for any occasion.
Grilling Method For Pork Belly
Grilling pork belly is a popular method for achieving a crispy and smoky flavor. To grill pork belly, start by preheating your grill to a medium-high heat of around 350°F. While the grill is heating up, prepare the pork belly by seasoning it with your favorite dry rub ingredients.
Once the grill is hot, place the seasoned pork belly over indirect heat (the void side of the grill) with the skin side up. Close the grill lid and cook for approximately 2-3 minutes per side, but times may vary depending on the thickness of your pork belly. It’s important to monitor the grilling process carefully since the fat dripping down into the coals can cause flames to flare up and burn the meat.
If you prefer a seared finish on your pork belly, you can also set up your grill for direct heat with a target temperature of 450-500°F. Place the pork belly back onto the grill fat side up first over direct grilling, and grill for 3-4 minutes or until there is a nice sear. Flip the pork belly fat side down and over direct heat again, and continue grilling until you see a nice sear.
No matter which grilling method you choose, always make sure to use a meat thermometer to check the internal temperature of your pork belly. The ideal temperature for pork belly is 62°C/145°F. Once it has reached this temperature, remove it from the grill and let it rest for at least 10 minutes before slicing.
Grilling pork belly is a delicious way to enjoy this flavorful cut of meat. With some patience and attention to detail, you can achieve a perfectly grilled pork belly that will impress your guests and satisfy your taste buds.
Tips For Achieving Crispy Skin And Juicy Meat
Achieving crispy skin and juicy meat is the ultimate goal when cooking pork belly. Here are some tips to help you achieve this:
1. Score the skin: Scoring the skin with a sharp knife before cooking will help the fat render and ensure the skin is crispy. Make sure to cut through the skin and fat, but not into the meat. You can also ask your local butcher to do this for you.
2. Dry the skin: Use a paper towel to pat the skin of the pork belly until it is completely dry. This will help the skin crisp up during cooking.
3. Season well: Generously season the pork belly with salt and pepper on both sides. You can also add other seasonings, such as sugar or spices, depending on your recipe.
4. Cook at a low temperature: The secret to tender and juicy meat is to cook pork belly slowly at a low temperature. This will render the fat and make the meat juicy with crispy skin. Typically, recipes call for around 2 hours at 180°C/160°C fan/gas 4, then a further 30 minutes or so at 200°C/180°C fan/gas 6.
5. Rest the meat: After cooking, remove the pork belly from the oven and let it rest for at least 10 minutes (or up to an hour) before carving. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
6. Use a wire rack: When roasting pork belly in the oven, place it on a wire rack on top of a roasting pan. This will allow air to circulate around the meat and help it cook evenly.
7. Increase heat for crispy skin: To achieve crispy skin, increase the oven temperature to 425°F/220°C for the last 20-25 minutes of cooking time. Keep an eye on it to ensure it doesn’t burn.
By following these tips, you’ll be able to cook pork belly that is both tender and juicy with crispy skin that’s sure to impress your guests.
