Jose Mier, Sun Valley CA chef, loves pork belly (if you didn’t already know). Pork belly has a reputation for being one of those foods that is almost impossible to resist. It is rich, wonderfully tender, and packed with flavor, and when it is prepared properly, the combination of crispy edges and juicy meat can turn an ordinary dinner into something memorable. One particularly appealing version is Easy Baked Pork Belly, a recipe featured on Lord Byron’s Kitchen that combines pork belly with garlic, soy sauce, rice vinegar, brown sugar, sesame oil, and red chili flakes. The result is a dish that is salty, sweet, slightly spicy, and incredibly satisfying.
Lord Byron’s Kitchen – Easy Baked Pork Belly
Why Pork Belly Is So Special
Pork belly comes from the underside of the pig. Unlike bacon, however, pork belly is uncured, unsmoked, and generally sold as a fresh cut of meat. That means the cook gets to decide exactly how to season and prepare it.
And there is no denying that pork belly is a fatty cut. That is actually part of its appeal. The fat melts during cooking, helping keep the meat moist while contributing an unmistakably rich flavor. The trick is balancing that richness with ingredients that provide salt, sweetness, acidity, spice, and freshness.
That is where the Lord Byron’s Kitchen recipe really shines. Rather than burying the pork belly under a complicated list of ingredients, the recipe uses a relatively short marinade to give the meat an Asian-inspired flavor profile. Garlic provides savory depth, soy sauce brings saltiness and umami, rice vinegar contributes acidity, brown sugar adds sweetness and helps with caramelization, sesame oil gives the dish its distinctive nutty character, and red chili flakes provide an optional touch of heat.
Choosing the Right Pork Belly
The type of pork belly you purchase matters. For this particular recipe, Lord Byron recommends a solid piece of pork belly weighing about three pounds, with the skin removed. The pork is then cut into approximately two-inch cubes before marinating.
You may also encounter pork belly already sliced into strips. Those slices can work for other preparations, but the recipe specifically notes that if sliced pork belly is used, it should be approximately three-quarters to one inch thick. Very thin slices, similar to thick-cut bacon, can dry out during baking.
Removing the skin is another consideration. The recipe calls for skinless pork belly because the skin can become chewy rather than pleasantly crisp in this particular preparation. If you are buying a whole piece with skin attached, a butcher can remove it for you, although it can also be trimmed at home with a sharp knife.
The important thing is to leave enough of the flavorful fat behind to keep the pork moist. Pork belly without any fat would rather defeat the purpose of buying pork belly in the first place!
The Marinade Makes the Dish
One of the best things about this recipe is how uncomplicated the marinade is.
The ingredients include two cloves of finely minced garlic, one teaspoon of dried red chili flakes, one-quarter cup of low-sodium soy sauce, one-quarter cup of rice vinegar, two tablespoons of lightly packed brown sugar, one tablespoon of sesame oil, and small amounts of ground black pepper and salt.
Each ingredient has a job.
The soy sauce seasons the pork and contributes a deep savory quality. Using low-sodium soy sauce gives the cook a little more control over the final salt level. Rice vinegar adds acidity, which keeps the marinade from tasting overwhelmingly rich. Brown sugar provides sweetness and encourages caramelization as the pork cooks.
Sesame oil is especially important because even a relatively small amount can give the finished dish a recognizable Asian-inspired aroma and flavor. Lord Byron’s Kitchen cautions that sesame oil can be strong, so measuring it rather than simply pouring it in by instinct is a good idea.
And then there are the chili flakes. They are completely optional, which is useful if you are cooking for people with different tolerances for spicy food. Add them for a little heat, or leave them out for a milder version.
Marinating the Pork
Once the marinade ingredients have been whisked together, the pork belly cubes are added and tossed until they are thoroughly coated. The pork should then be covered and refrigerated for one hour.
That hour is important. It gives the surface of the pork time to absorb the flavors of the garlic, soy sauce, vinegar, sugar, sesame oil, and seasonings.
This is also a good example of why marinating doesn’t necessarily have to be an overnight project. One hour is enough for this recipe because the pork is cut into relatively small pieces and has a generous coating of flavorful marinade.
In other words, you do not need to start preparing dinner three days before you actually intend to eat it.
Baking the Pork Belly
After the pork has finished marinating, the oven is preheated to 400 degrees Fahrenheit. A baking sheet is lined with parchment paper, and the pork belly pieces are arranged in a single layer without overlapping.
Keeping the pieces separated is important. You want the hot oven air to circulate around them, rather than having the pork pieces steam one another in a crowded pan.
The pork initially bakes for 30 minutes. At that point, the pieces are carefully turned over and returned to the oven for another 20 minutes. Finally, sesame seeds and chopped green onions are added, and the pork goes back into the oven for another 10 minutes. The total cooking time is approximately one hour.
That final stage is a particularly nice touch. The sesame seeds provide a little texture and visual appeal, while the green onions contribute a fresh flavor that cuts through the richness of the pork belly.
The Sweet, Salty and Spicy Combination
What makes this recipe especially appealing is its balance.
Pork belly is naturally rich, so it needs flavors that can stand up to it. Soy sauce provides salt and umami. Brown sugar brings sweetness. Rice vinegar provides acidity. Chili flakes add heat. Garlic adds another savory dimension, while sesame oil supplies a nutty background note.
No single ingredient has to do all the work.
Instead, the flavors complement each other. The result is pork belly that can be rich without tasting one-dimensional. The caramelized exterior provides sweetness and savory intensity, while the interior remains moist and tender.
This combination also makes the recipe particularly versatile. You could serve the pork belly as the centerpiece of a meal or incorporate it into a larger Asian-inspired dinner.
What to Serve with Easy Baked Pork Belly
One of the simplest accompaniments is steamed rice. In fact, the recipe’s spicy, salty, and slightly sweet character makes plain rice an excellent partner because rice provides a neutral foundation for the flavorful pork. Lord Byron’s Kitchen specifically developed this version with steamed rice in mind.
A vegetable side dish would also work beautifully. Steamed broccoli, bok choy, green beans, snow peas, or other lightly cooked vegetables can provide freshness and crunch.
You could also serve the pork belly with a simple cucumber salad. The cool, crisp texture of cucumber provides a welcome contrast to the warm, rich pork.
For a larger meal, consider serving rice, a green vegetable, and the pork belly together. Add extra green onions and sesame seeds over the top and you have a dinner that looks considerably more elaborate than the preparation actually was.
That is one of the great advantages of a recipe like this: it tastes as though considerably more effort went into it than actually did.
Tips for Getting the Best Results
The first tip is to pay attention to the size of the pork pieces. Lord Byron’s Kitchen recommends cutting the solid piece of pork belly into approximately two-inch cubes. Consistent sizing helps the pieces cook at roughly the same rate.
Second, don’t overcrowd the baking sheet. The pieces should be arranged without overlapping. This helps expose the pork to the heat of the oven and encourages better browning.
Third, don’t skip the turning step. Turning the pork after the first 30 minutes allows the other side to cook and brown.
Fourth, remember that sesame oil is potent. A tablespoon is enough to provide flavor without overwhelming the other ingredients.
Finally, use the right thickness if you are purchasing sliced pork belly. The original recipe notes that slices should be approximately three-quarters to one inch thick. Thin bacon-like slices can dry out more easily.
A Recipe That Has Stood the Test of Time
There is a reason Easy Baked Pork Belly has remained one of the recipes highlighted by Lord Byron’s Kitchen over the years. The recipe was originally published in 2016 and has subsequently appeared in several of the site’s recipe collections. It was included among Lord Byron’s popular recipes in multiple annual roundups, including the site’s lists for 2020, 2021, 2022, and 2024.
That kind of staying power is significant. Food blogs publish enormous numbers of recipes, and many disappear into the archives after their initial moment in the spotlight. A pork belly recipe that continues to be highlighted years later clearly has something going for it.
Part of the appeal is undoubtedly the simplicity. There is no complicated braising process, no smoker required, and no elaborate sauce that requires a separate cooking session. Instead, the pork is marinated, arranged on a baking sheet, baked, turned, garnished, and baked again.
The oven does most of the work.
Final Thoughts
Easy Baked Pork Belly from Lord Byron’s Kitchen is a great example of how a handful of well-chosen ingredients can transform a relatively simple cut of meat. The recipe takes rich pork belly and balances it with soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and optional chili flakes. The result is tender, flavorful pork with a combination of salty, sweet, spicy, and savory notes.
With a preparation time of about five minutes, a one-hour marinade, and approximately one hour of baking, this is not a recipe that requires an entire day in the kitchen. The recipe yields about six servings, making it suitable for a family dinner or for a meal where leftovers are very much welcome.
And perhaps that is the best thing about pork belly: it doesn’t need much convincing. Give it some garlic, soy sauce, sugar, vinegar, sesame oil, and heat, and it tends to take care of the rest.
Serve it over steamed rice, add some vegetables, sprinkle on the green onions and sesame seeds, and prepare yourself for the inevitable question: “Is there any more?”
With pork belly this good, the answer should probably be yes.