Black Pork Belly

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	2 hrs
Total Time	1 hr 2 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

1.7 kg pork belly

For the marinade:

2 tablespoon, heaped chili paste, fermented (Gochujang paste), Korean
2 tablespoon maple syrup
2 tablespoon sesame oil, toasted
2 cloves garlic, pressed through
2 tablespoon soy sauce
1 tablespoon fish sauce

Also:

N / A Potato (s), sliced
Onion (s), divided into wedges

Instructions

Score the pork belly skin in a diamond pattern.
Prepare the marinade by pressing garlic cloves through a garlic press and mixing with all other marinade ingredients. Place the pork belly and marinade in a freezer bag, seal, and refrigerate for 24 hours, turning the bag occasionally.
Preheat the oven to 180°C (356°F) with top and bottom heat. Line a baking pan with parchment paper. Arrange potato slices and onion wedges on the parchment paper. Place the pork belly skin-side down on the oven rack above the pan.
Roast for 1 hour. Turn the belly skin-side up and roast for another 1 hour, brushing with marinade several times during cooking, until the internal temperature reaches 63°C (145°F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.