I’ve perfected a pork belly steak recipe that delivers both a crispy crust and tender meat. The secret lies in achieving the right balance between searing and slow cooking.
Cooking at 400°F for 20-25 minutes yields a perfectly cooked steak with a caramelized exterior. This method ensures the meat remains juicy and flavorful. Serve with roasted vegetables or mashed potatoes for a complete meal.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Pork Belly Steak
High-quality pork belly and precise seasoning create the perfect balance of crispy crust and tender meat.
The pork belly matters here. Look for thick-cut steaks with even marbling. Most butcher counters have this or can special order it. If you’re buying pre-packaged, check the thickness—1-1.5 inches is ideal. I’ve found Costco and Whole Foods to be reliable sources for quality pork belly.
No fresh thyme? Dried thyme works at one-third the amount. Same with rosemary—dried is fine. For the broth, you can use either beef or pork broth—beef gives a slightly richer flavor. If you skip the white wine, just add a bit more broth. The brown sugar is key for that caramelized crust—don’t skip it.
This dish keeps beautifully in the fridge for up to 3 days. Reheat at 300°F until warmed through. The leftovers actually taste better the next day once the flavors have melded together. You can also freeze individual portions for up to 3 months.
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Why You’ll Love This Recipe
Quick Prep: I can throw these pork belly steaks in the oven with some kosher salt, black pepper, garlic powder, and paprika in under 10 minutes, and that’s honestly the hardest part.
Flavor Bomb: The combination of garlic powder and paprika gives the pork belly steaks a depth of flavor that’s ridiculously good, and that crispy edge with the creamy center? Chef’s kiss.
Weeknight Winner: This recipe is my go-to for busy weeknights because it’s so unfussy – just season, roast, and serve with whatever sides I have on hand, whether that’s roasted veggies or a simple salad.
Leftover Love: I love that this recipe makes great leftovers – the pork belly steaks are just as delicious the next day, sliced thin in a sandwich or diced into a salad, which saves me time and reduces food waste.
Step-by-Step Instructions for Pork Belly Steak
Follow these precise steps to achieve a perfectly crispy crust and tender meat.
Step 1: Prepare the Pork Belly Steaks
Start by seasoning the 1.5 lb Pork Belly Steaks with the 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Paprika. Make sure to coat all surfaces evenly, pressing the seasonings gently into the meat to ensure they adhere. Let the steaks sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.
During this time, the salt will help to tenderize the meat by breaking down the proteins. The black pepper will add a sharp, peppery flavor, while the garlic powder and paprika will provide a savory and slightly smoky depth. By letting the steaks sit at room temperature, you’ll ensure more even cooking.
Step 2: Sear the Pork Belly Steaks
Heat 2 tbsp Olive Oil in a large skillet over high heat until it reaches a temperature just below smoking, about 400°F. Add the pork belly steaks and sear for 2-3 minutes per side, or until a golden-brown crust forms. You may need to adjust the heat slightly to prevent burning. Remove the steaks from the skillet and set them aside on a plate.
The searing process is crucial for developing the crust on the pork belly steaks. The high heat creates a Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat, resulting in the formation of new flavor compounds and browning. By not moving the steaks during the searing process, you’ll ensure a nice crust forms.
Step 3: Finish with Butter and Aromatics
Reduce the heat to medium and add 2 tbsp Unsalted Butter to the same skillet. Once melted, tilt the skillet to ensure the butter covers the entire surface. Add the 2 sprigs Fresh Thyme and 1 sprig Fresh Rosemary (if using) to the butter and let them infuse for 1 minute, releasing their aromatic oils. Place the pork belly steaks back into the skillet, spooning some of the butter and herbs over the top of each steak.
The addition of butter and aromatics at this stage enhances the flavor of the pork belly steaks. The butter adds richness, while the thyme and rosemary provide a fragrant, herbaceous note. By spooning the butter over the steaks, you’ll ensure they’re evenly coated and infused with these flavors.
Step 4: Baste and Glaze
Pour 1 cup Beef Broth and 0.5 cup White Wine (if using) into the skillet, bringing the mixture to a simmer. Let it reduce by half, about 5 minutes, scraping up any browned bits from the bottom of the pan. Stir in 1 tbsp Brown Sugar until dissolved. Continue to baste the pork belly steaks with the pan juices every 2-3 minutes until they reach an internal temperature of 145°F, about 10-12 minutes total cooking time.
The basting process ensures the pork belly steaks stay moist and absorb additional flavors from the pan juices. The reduction of the broth and wine concentrates their flavors, creating a rich, savory sauce. The brown sugar adds a touch of sweetness, balancing out the savory elements.
Step 5: Rest and Serve
Once the pork belly steaks are cooked to the desired temperature, remove them from the skillet and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy. Slice the steaks against the grain and serve immediately, spooning some of the pan juices over the top.
Resting the meat is a critical step that shouldn’t be skipped. It allows the fibers to relax, making the meat more tender when sliced. By slicing against the grain, you’ll ensure the slices are as tender as possible. Serving with the pan juices adds an extra layer of flavor to the dish.
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Pro Tips For Making Pork Belly Steak
SEAR AT MAX HEAT: Get your skillet scorching hot before adding the pork belly steaks – I mean, smoking hot. This initial blast of heat is crucial for that perfect crust.
SALT BEFORE RESTING: Season the pork belly steaks generously with kosher salt right after cooking, then let them rest for 5-10 minutes. The salt will penetrate deeper into the meat as it rests, enhancing the flavor.
AVOID OVERCROWDING: Cook the pork belly steaks in batches if necessary, to ensure they have enough space in the skillet. Overcrowding can lower the pan temperature, leading to steaks that are more steamed than seared.
Creative Variations of pork belly steak
Korean-Style BBQ Variation
Transform your pork belly steaks with a Korean-inspired marinade featuring gochujang, soy sauce, rice vinegar, and sesame oil. Marinate for at least 2 hours or overnight for deeper flavor.
Spicy Southwestern Twist
Add some heat with a chipotle rub using chipotle peppers in adobo sauce, cumin, and smoked paprika. This pairs beautifully with a cilantro lime rice and grilled corn. 🔥
Herb Crusted Delight
Create an herb crust by mixing minced rosemary, thyme, and parsley with grated Parmesan and breadcrumbs. Press this mixture onto the pork belly steaks before searing for added texture and flavor.
Asian-Glazed Pork Belly
Glaze the pork belly steaks during the last 5 minutes of cooking with a mixture of hoisin sauce, honey, and rice vinegar. This creates a sweet and sticky crust that complements the rich pork belly.
Mexican-Inspired Carnitas
Slow cook the pork belly steaks in lard or vegetable oil with orange juice, garlic, and bay leaves until tender. Then crisp them in a hot skillet for a delicious carnitas-style dish. Serve with warm tortillas and pico de gallo. 🌯
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 45g58%
Saturated Fat 16g80%
Cholesterol 120mg40%
Sodium 900mg39%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 28g56%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
What’s the best way to achieve a crispy crust on pork belly steaks?
To get a crispy crust, sear the pork belly steaks in a hot skillet with 2 tbsp Olive Oil at high heat for 2-3 minutes per side. This creates a golden-brown crust through the Maillard reaction.
2
How long should I cook pork belly steaks?
Cook pork belly steaks to an internal temperature of 145°F. The total cooking time is about 10-12 minutes after searing, basting with pan juices every 2-3 minutes. Use a meat thermometer to ensure accuracy.
3
Can I prepare pork belly steaks ahead of time?
Yes, you can season the pork belly steaks and let them sit at room temperature for 30 minutes before cooking. You can also store leftovers in the fridge for up to 3 days and reheat them at 300°F until warmed through.
4
What sides pair well with pork belly steaks?
Pork belly steaks pair well with roasted vegetables, mashed potatoes, or cilantro lime rice. You can also serve them with a fresh salad or grilled corn for a balanced meal.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
