Berkshire Pork Belly: Rich, Unctuous, and Irresistible

I’m obsessed with Berkshire pork belly, and I’m about to share my secrets for achieving that perfect, unctuous texture. The key is low and slow cooking, which transforms the meat into a tender, melt-in-your-mouth experience.

We’ll start by prepping the pork belly, then move on to a slow roast that’ll make your kitchen smell amazing. The result is a dish that’s both rich and refined, perfect for impressing guests.

With this recipe, you’ll achieve a beautifully caramelized crust on the outside and tender, unctuous meat inside. Let’s get started on this indulgent Berkshire pork belly recipe!

Serve with your favorite sides, and get ready for rave reviews.

Ingredients for berkshire pork belly

Here’s everything you need to create this rich Berkshire pork belly recipe at home.

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For the best Berkshire pork belly, visit your local butcher or high-end grocery stores like Whole Foods. Look for pork belly with a good fat cap—this is key to that unctuous texture. For spices, Penzeys or bulk bins at natural food stores offer great quality. When shopping for aromatics, choose firm, fresh vegetables without blemishes.

If you can't find Berkshire pork, regular pork belly works too, though the flavor might be slightly different. For the aromatics, feel free to substitute with your favorite vegetables—leeks or parsnips work well. If you prefer a different herb, rosemary or sage pairs beautifully with pork. You can also adjust the amount of garlic to your taste.

Store leftover pork belly in an airtight container in refrigerated for 3-4 days. You can also slice and freeze for up to 2 months—just thaw overnight in the fridge before reheating.

Step-by-Step Instructions for Berkshire Pork Belly

Follow these detailed steps to achieve perfectly cooked Berkshire pork belly with crispy crackling every time.

🔥 Step 1: Prepare the Pork Belly for Roasting

Preheat your oven to **400°F**. I like to start by patting the 2 lb Berkshire Pork Belly dry with paper towels, making sure to remove any excess moisture from the surface. This helps create a better crust. Score the skin in a diamond pattern, being careful not to cut too deeply into the fat layer.

Mix the 2 tbsp Kosher Salt, 1 tbsp Black Pepper, and 2 tbsp Brown Sugar in a small bowl. I find that using coarse kosher salt gives the best texture to the crackling. Rub this spice mixture all over the pork belly, making sure to get some into the scored lines. Let it sit at room temperature for 30 minutes to allow the seasonings to penetrate.

👨‍🍳 Step 2: Sear and Brown the Pork Belly

Heat 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the pork belly skin-side down. Sear for 5 minutes until the skin is golden brown and crispy. I press down gently on the pork belly during searing to ensure even contact with the pan.

Flip the pork belly over and sear the other side for another 2-3 minutes until lightly browned. Remove the pork belly from the pan and set it aside. The aromatics will be cooked in the same pan, picking up all the flavorful browned bits.

🥘 Step 3: Create the Aromatic Bed and Braising Liquid

In the same skillet, add the sliced Onion, 2 whole Carrots (peeled and sliced), and 2 stalks Celery Stalks (sliced). Cook over medium heat for 8-10 minutes until the vegetables are softened and lightly browned. Stir in the 4 cloves minced Garlic Cloves and 2 tbsp chopped Fresh Thyme, cooking for another minute until fragrant.

Pour in the 1 cup Chicken Stock and 0.25 cup Apple Cider Vinegar, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer and let it cook for 2-3 minutes until slightly reduced.

🔥 Step 4: Roast and Braise the Pork Belly

Return the pork belly to the skillet, skin-side up. Transfer the skillet to the preheated oven and roast for 30 minutes at 400°F. Then, reduce the oven temperature to **325°F** and continue roasting for another 2-2.5 hours until the meat is tender and the skin is crispy.

Baste the pork belly with the pan juices every 30 minutes to keep it moist and promote even browning. When done, the internal temperature should reach **195-200°F**, and the skin should be golden brown and crackling.

To create a truly unforgettable Berkshire pork belly recipe, you’ll want to start with a few key ingredients. The Berkshire breed is known for its marbled fat, which makes it perfect for slow-cooking. 🍖 You’ll need a 2-pound Berkshire pork belly, cured with a mixture of brown sugar, kosher salt, and pink curing salt. Don’t be intimidated by the curing process – it’s easier than you think!

🔥 Curing the Pork Belly

The curing process is crucial for developing the pork belly’s signature flavor. Mix the curing ingredients together and rub them all over the meat, making sure to coat it evenly. Let it cure in the refrigerator for at least 24 hours.

👨‍🍳 Cooking the Pork Belly

After curing, rinse the pork belly and pat it dry. Preheat your oven to 300°F (150°C). Place the pork belly in a large Dutch oven or oven-safe pot, fat side up. Roast for about 2 1/2 hours, or until the meat is tender and the fat is caramelized.

Some tips to keep in mind: 💡 make sure to let the pork belly rest for at least 15 minutes before slicing, and use a sharp knife to get clean cuts. You can also experiment with different flavor profiles by adding aromatics like onions, garlic, or thyme to the pot.

• 2 pounds Berkshire pork belly
• 1 cup brown sugar
• 1/2 cup kosher salt
• 1 tablespoon pink curing salt
• Optional: onions, garlic, thyme

With these simple steps and ingredients, you’ll be on your way to creating a Berkshire pork belly recipe that’s sure to impress. The result is a rich, unctuous, and irresistible dish that’s perfect for special occasions. 😋

Tips & Tricks for Perfect Berkshire Pork Belly

These tried-and-tested tips will help you achieve perfectly cooked Berkshire pork belly with crispy crackling every time.

Critical Temperature Control: Make sure your oven is at the correct temperature, as this dish is sensitive to temperature fluctuations. I recommend using an oven thermometer to verify the temperature. For the initial 30 minutes at 400°F, the high heat helps crisp the skin, while the subsequent reduction to 325°F ensures tender meat.

Basting is Key: Basting the pork belly with pan juices every 30 minutes is crucial. It keeps the meat moist and promotes even browning. I like to use a baster to gently spoon the juices over the pork belly, making sure not to disturb the crispy skin.

Aromatics Matter: Don’t skip the aromatics! The onion, carrots, and celery stalks add depth to the dish, while the garlic and thyme provide a fragrant flavor. Make sure to cook them until they’re softened and lightly browned, as this enhances the overall flavor of the pork belly.

Resting is Essential: After removing the pork belly from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, making the meat even more tender and flavorful. Tenting the pork belly loosely with foil during resting helps retain heat and moisture.

This Berkshire pork belly recipe is rich and indulgent, featuring tender meat with crispy crackling. You’ll love the combination of flavors from the dry rub and braising liquid. The dish is perfect for special occasions or when you want to impress with a luxurious main course.

The pork belly provides a significant amount of fat, making it rich and satisfying. You’ll get a good amount of protein from the pork, and the vegetables in the braising liquid add some fiber. The dish is relatively low in carbohydrates, making it suitable for low-carb diets.

While this dish is indulgent and high in fat, it can be enjoyed in moderation as part of a balanced meal. Pair it with a side of roasted vegetables or a fresh salad to add more nutrients and fiber to your meal. Enjoy your delicious Berkshire pork belly!