Oven Roasted Crispy Pork Belly
- 1 (4.4 kg/9.6 lb) Kirkland Signature pork belly, cut into a 454 g (1 lb) section; reserve the rest
- 10 mL (2 tsp) fine salt or 20 mL (4 tsp) kosher salt
- 10 mL (2 tsp) sugar
- A few grinds of black pepper
Season pork belly with salt, sugar and pepper. Cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 232 C (450 F).
Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, fat side up. Reduce heat to 135 C (275 F) and roast for an hour or more, until tender but not mushy. (Internal temperature will be beyond 71 C/160 F.) Remove from oven and let cool to room temperature. Cover and refrigerate until chilled through—at least a few hours or up to 2 days.
Once chilled, slice into thick pieces, then brown in a skillet on the stovetop until crisp. Enjoy on its own or in soups, salads, pasta sauces, ramen and more.
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