How Long to Cook Pork Belly
Skin-on or skinless pork belly, whole slab or sliced.
The Short Answer
In the oven at 275°F, pork belly takes 150–180 minutes. The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 275°F
Time: 150–180 minutes
Rest: 10 minutes
Low and slow at 275°F until fork-tender. For crispy skin, finish under the broiler for 3-5 minutes or crank to 450°F for the last 15 minutes.
The two-stage method produces the best pork belly: low heat to render the fat and make it tender, then high heat to crackle the skin. Patience on stage one is the entire game.
Frequently Asked Questions
Dry the skin thoroughly. Score it in a crosshatch pattern. Salt it heavily and leave uncovered in the fridge overnight. Then roast low, finish high.
The Bottom Line
Pork Belly is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology