Slow Roasted Pork Belly – Czech Pečený bůček

The power of this recipe lies in its simplicity. For an absolutely perfect roasted pork belly, you only need two things: meat and a little salt. And, well, plenty of time for the pork to slow roast.

MY TIP: Try "vepřové výpečky", also made with pork belly

What Can You Expect?

Czechs are experts at pork; it is the most common type of meat you will find on their plate. There are many recipes with any type of pork in Czech cookbooks, including pork belly. The Czech name for roast pork belly is "pečený vepřový bůček".

And how do Czechs usually prepare it? They salt the meat, score the side with fat or skin, and let the whole thing slow roast at a low temperature in the oven. The result is tender, juicy meat with a crispy golden crust.

Let's make a pork belly according to the Czech recipe!

Ingredients

It should be said that this is not a low-calorie snack. But the taste when you first try it is unforgettable!

• Pork belly; boneless, with skin
• Salt
• Water

✅ You’ll find the exact amount of ingredients below in the recipe card.

Instructions

STEP 1: Preheat the oven to 400 °F (200 °C).

STEP 2: Prepare the pork belly: Dry the skin carefully, for example, by means of suitable kitchen paper. Using a very sharp knife, make shallow, parallel cuts on the top surface of the meat. Rub the salt into scored skin of the pork belly.

STEP 3: Pour water into the baking dish and place in it the meat skin side up.

STEP 4: Roast the meat uncovered for 30 minutes at a high temperature of around 400 °F (200 °C) until the surface is golden brown.

STEP 5: Reduce the oven temperature to 300 °F (150 °C) and bake for another 2 hours.

STEP 6: Occasionally pour the juices from the bottom of the pan over the meat (I baste the pork belly myself every 20 minutes). You will be rewarded with crispy skin and tender meat even with so little work.

STEP 7: Remove the meat from the oven and let rest for 5 to 10 minutes.

STEP 8: Cut into crosswise slices about 1 inch (2.5 cm) wide and serve.

Serving

Czech-style roasted pork belly is usually served with yellow mustard or/and apple horseradish. As a side dish, a slice of fresh rye bread is best!

But hey, don't have much time and looking for a tip for a quick and easy Czech meal? Try this kuřecí plátek s broskví, aka chicken breast with peach!

Cook's Tips

• Roast the pork in a conventional oven; forget the fan-forced function. We want the meat to be juicy and not dry.
• The meat is initially cooked hot, then finished at 300 °F (150 °C). Make sure your oven is cooking accurately and that you can trust the temperature setting.
• Pork belly is always roasted with the fat side up.

More Czech recipes:

• Cevapcici – with boiled potatoes
• Sausage goulash – Czech "buřtguláš"
• Koprová omáčka – creamy dill sauce

Slow Roasted Pork Belly – Czech Pečený bůček

Author: Petra Kupská

The power of this recipe lies in its simplicity. For the absolute perfect roasted pork belly, you only need two things: meat and a little salt. And actually, plenty of time for the pork to slow cook.

5 from 1 vote

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Prep Time: 10 minutes mins

Cook Time: 2 hours hrs 30 minutes mins

Total Time: 2 hours hrs 40 minutes mins

Servings: 7

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Ingredients 

CupsMetric

• ▢ 2 pounds pork belly boneless, with skin
• ▢ 2 teaspoons salt
• ▢ ⅓ cup water

Instructions 

• Preheat the oven to 400 °F.
• Prepare pork belly: Pat the skin dry with a paper towel. Using a very sharp knife, make shallow parallel incisions in the top surface of the meat. Rub the salt into the scored skin of the belly.
• Pour water into a baking dish and place the meat skin side up in it.
• Roast the meat, uncovered, at 400 °F for 30 minutes or until golden brown on top.
• Reduce the oven temperature to 300 °F and bake for another 2 hours.
• Occasionally pour the juices from the bottom of the dish over the meat (I personally baste the belly every 20 minutes). You will be rewarded with crispy skin and tender meat for so little work.
• Remove the meat from the oven and let it rest for 10 minutes.
• Cut crosswise into slices about 1 inch (2.5 cm) wide and serve.

Notes

• The basic recipe makes 7 portions.
• SERVING: Czech roasted pork belly is usually served with yellow mustard or apple horseradish. The best side dish is a slice of fresh rye bread!
• Roast pork in a conventional oven; forget the forced air function. We want the meat to be juicy, not dry.
• Pork belly is always roasted with the fat side up.

Nutritional estimate pro serving

Calories: 671kcal | Protein: 12g | Fat: 69g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Cholesterol: 93mg | Sodium: 706mg | Potassium: 240mg | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg

Servings: 7

Calories pro serving: 671

Course: Main Course

Cuisine: Czech

Keyword: Pork belly recipes

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