Cheonghak-dong Style Oven-Roasted Pork Belly

Name: Cheonghak-dong Style Oven-Roasted Pork Belly
Total time: 2 h 30 min
Cuisine: Korean
Ingredients: Whole pork belly 2kg; Salt As needed; Pepper As needed; Montreal seasoning As needed; Paprika powder As needed; Honey As needed; Smoked salt As needed; Rosemary As needed; Black pepper As needed

An oven-roasted pork belly recipe with a unique braided appearance that lets you enjoy three flavors at once.

KoreanOther

⏱️ 150 min total📝 14 steps

🍳 Start Cooking

What You'll Need

Whole pork belly2kg

SaltAs needed

PepperAs needed

Montreal seasoningAs needed

Paprika powderAs needed

HoneyAs needed

Smoked saltAs needed

RosemaryAs needed

Black pepperAs needed

Instructions

Remove the pork belly skin and cut it lengthwise into three equal parts.

Leaving the ends of the three strips intact, braid them together like hair.

Pull and braid tightly, as the meat won't look as nice if it's too thick.

Use your sharpest knife to carve out and trim any bumpy bone fragments.

Secure the ends tightly by tying them with cooking twine.

Season each of the three braided pork bellies with a different flavor.

For the first one, use a basic style by sprinkling with salt and pepper.

For the second one, use a barbecue style by generously sprinkling with Montreal seasoning and paprika powder for a smoky aroma and umami.

For the third one, use a sweet style by brushing with honey and sprinkling with smoked salt, rosemary, and black pepper to induce caramelization.

Transfer each seasoned pork belly to an oven tray partitioned with aluminum foil.

Place in an oven preheated to 150 degrees and cook for 90 minutes for the first stage.

⏱️ 90m 0s

After the first stage is complete, discard the rendered juices into the sink.

Place back into the oven preheated to 150 degrees and cook for 60 minutes for the second stage to crisp the surface.

⏱️ 60m 0s

Slice the finished oven-roasted pork belly into bite-sized pieces to serve.