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Oven Pork Belly

by Matt Kennard

Roasted hot then low, pressed cold overnight, sliced half an inch thick and browned to order.

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Yield
5-7 lb, 10-12 servings
Prep
20 min
Cook
2 h
Total
overnight, plus browning to order
Keeps
4 days refrigerated once chilled
Oven
450°F / 232°C
RoastedPorkDinnerWeekend projectMake-ahead
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An oven cook rather than a smoke, and a two-day one: the overnight press is what turns a soft slab into slices that hold their shape in a pan.

Ingredients

5-7 lb, 10-12 servings

Method

  1. Prep 15 min · seasoning looks wet

    Bind and season per the Kennard BBQ Base: Blanco first, then the sweeter rub, in stages rather than all at once.

  2. Roast 25-30 min · fat caramelised

    450F convection to start. Watch it closely - the sugars in a sweet rub will go from caramel to black quickly.

  3. Roast 90 min · 200-205F

    Down to 325F and carry on until it is there.

  4. Rest 30 min · rested

    Rest 30 minutes.

  5. Chill overnight · cold and firm

    Foil wrap and chill overnight, weighted if you can, to flatten it. This is what makes clean slices possible.

  6. Sear crisp on the cut faces

    Slice ½ inch thick and brown the slices in a pan with a little neutral oil.

Goes with

Also good with
Honey Soy Glaze

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