Oven-grilled BBQ Pork Belly with only 6 ingredients (2024)

FAQs

How long does it take to grill pork belly? ›

Cook your pork belly for 5 hours or until the internal temperature reaches 200–205°F. Remove your pork belly from the grill and place it on a cutting board to rest for 3 minutes. Slice off the skin and cut into 3-inch squares. Serve and enjoy!

Preheat oven to 450°F. Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer.

Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the temperature this low allows the meat to become tender, for the fat to render (melt) so we get the “confit” cooking effect, and also to dry out the pork skin yet keep it supple.

GRILLING IN AN OVEN

First, preheat your oven to 500°F and place an empty cast iron grill pan inside to heat up for about 30 minutes. Remove the pan from the oven and add your food, then place the pan back into your oven to cook. Be sure to turn your food halfway through the cook time to evenly grill each side.

A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done. You'll want to let your pork loin rest at least three minutes before serving.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Different cuts of pork have varying levels of tenderness. Cuts like pork shoulder or pork belly are inherently more fatty and can benefit from longer, slower cooking methods to become tender. Leaner cuts, like pork loin, may become tough if overcooked.

The pork will be ready when the juices run clear and the flesh is tender when pierced with a knife. If the skin hasn't crisped up, try putting the joint under a hot grill for a few minutes – but remember to keep an eye on it to avoid burning.

White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

What temperature do you cook pork belly in the oven? ›

Preheat oven to 350°F (I did the initial cooking on my grill). Build a foil boat around the pork belly. Fold up the sides and seal the corners well for a tight package that surrounds the meat, but leaves the skin exposed on top.

Here's a look at three easy ways to cook it: stovetop, grilling and oven roasted. It's a triple threat on the delicious front. Stovetop: Use 500 grams of pork belly, basically enough to cover the bottom of your pan in one layer.

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

Grilling 1 to 2-inch thick pork chops requires approximately 6 to 8 minutes per side on a preheated medium-high grill (around 400°F or 204°C). Utilize a meat thermometer to guarantee the internal temperature reaches a safe 145°F (63°C) for medium-rare to 160°F (71°C) for medium doneness.

DO NOT OVERCOOK THE MEAT. This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.