Pork Belly Skin On

Skin off pork belly is pure, unapologetic indulgence — layers of rich fat and tender muscle that melt together over low heat into something deeply satisfying. This is the cut behind the world's greatest braises, ramen broths and BBQ traditions.

Score the skin deeply, pat completely dry and season generously. Roast low at 300°F for 2.5-3 hours then blast at 450°F for the final 15 minutes to achieve a perfect crackling. Dry skin is crisp skin — never skip the overnight rest uncovered in the fridge.

Refrigerate Ontario Duroc pork and use within 3–4 days. Freeze vacuum-sealed for up to 6 months to preserve the natural marbling.