There’s nothing more delicious than freshly roasted crispy pork belly. But a close runner-up is reheated pork belly (if you reheat it in the right way).
I conducted an experiment to find out the best way of reheating pork belly, so that the skin kept its crispy, crackly texture, and the meat didn’t dry out.
The best way to reheat pork belly is in a frying pan. Slice the pork belly into thin slices while heating some oil in a pan. Once the oil is hot, add the pork belly and sear it on both sides. Next, use a pair of tongs to hold the pork belly skin-side down against the pan for 20-30 seconds.
Preparation: Preheat the oven to 350°F (180°C) for a gentle reheat, or 400°F (200°C) for a quicker result. Method: Place the pork belly skin-side up on a baking sheet. If the skin is separate, lay it on a different tray. Timing: Heat for 10-15 minutes if at 350°F or shorter if at 400°F, checking for desired crispiness.
How to store pork belly
To store pork belly, wait until it’s cooled to room temperature and then place it in an airtight container in the fridge. The pork belly will last 3-4 days. To keep the skin as crispy as possible, cover it with a paper towel. The paper towel will absorb any excess moisture.
It’s important to wait until the pork belly is cool because otherwise, condensation in your container will turn the skin soggy.
But never leave pork belly out at room temperature for over two hours. After this, bacteria can start to multiply, and you risk getting sick.
How to reheat pork belly in the oven
Time: 10-15 minutes (longer for a joint)Rating: 8/10
- Preheat the oven to 350°F/180°C and separate the skin from the meat of the pork belly (optional – see notes below if you don’t want to do this).
- Wrap the meat in aluminum foil, adding a spoonful of stock or water to the foil parcel before sealing it.
- Place the meat on the lower shelf of your oven and put the skin uncovered on a higher shelf.
- Heat the meat and the skin in the oven for 10-15 minutes. If the skin isn’t crispy enough for your liking by the time the meat is done, then put it under the broiler for 1-2 minutes.
If you don’t want to separate the skin and the meat, just cover the pork belly’s meat with foil, leaving the skin exposed.
The foil with the liquid helps produce succulent meat by rehydrating it. I personally like using apple juice as my liquid but I know water is much more convenient!
For the skin, it’s best if you can place it on a wire rack with a drip tray underneath so it had sufficient airflow. If this isn’t possible, crumple up a piece of foil and use this as the ‘wire rack’.
Note: 10-15 minutes is a guesstimate based on a slightly- thicker-than-average slice of pork belly. If you have thin slices, your meat won’t need as long. If you have a big joint, it’ll need longer.
Results: The oven was a solid performer in my test. The meat was decent (very slightly on the dry side), and the skin was crispy. However, it took the longest, which lost it a point in my eyes. If you have a big joint of pork belly, using the oven will be your only real option unless you want to cut the belly up into smaller pieces.
How to reheat pork belly: keep the crackling crackly?
FAQ
How do you reheat pork belly after cooking?
Is it safe to reheat cooked pork?
Can you eat leftover pork belly?
Can you eat cooked pork belly cold?