Pork Belly: roast at 325°F for about 150 min. Internal temp: 190–200°F for tender.
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Safe Internal Temp
190–200°F for tender
Cooking Methods
↕ Slide the temperature to see how cook times change
your temp
325°F
cook time
~150min
Low & slow 300°350° Hot & fast
✎ Low first, then blast at 450°F 15 min for skin.
Food Safety
Pork belly needs to reach 190–200°F for the fat and connective tissue to fully render into tender, melt-in-your-mouth meat. At 145°F (USDA minimum for pork) it's technically safe but will be chewy and fatty. This is one cut where you want to go well past the safety minimum. The long, slow cooking at low heat makes it inherently safe.
Frequently Asked Questions
What are the best tips for cooking pork belly?
Score the skin for cracklings. Dry the skin thoroughly. Low and slow renders the fat beautifully.
What internal temperature should pork belly reach?
Pork belly needs to reach 190–200°F for the fat and connective tissue to fully render into tender, melt-in-your-mouth meat. At 145°F (USDA minimum for pork) it's technically safe but will be chewy and fatty. This is one cut where you want to go well past the safety minimum. The long, slow cooking at low heat makes it inherently safe.
How do you roast pork belly?
Roast at 180–120 min. Low first, then blast at 450°F 15 min for skin.
How do you braise pork belly?
Braise at 180–150 min. Submerged in liquid. Meltingly tender.
How do you smoke pork belly?
Smoke at 5–6 hrs. Apple or hickory wood. Like homemade bacon.
