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 grated 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

Recipe card

Slow Roasted Pork Belly – Czech Pečený bůček

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

5 from 1 vote

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 5

Author: Petra Kupská

Cook ModePrevent your screen from going dark

Course: Main Course

Cuisine: Czech

Keyword: Pork belly recipes

Ingredients

• ▢ 2 lb (900 g) pork belly boneless, with skin
• ▢ 1 tsp salt
• ▢ ⅓ cup (80 ml) water

Instructions

• Preheat the oven to 400 °F (200 °C).
• Prepare 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.
• Pour water into the baking dish and place in it the meat skin side up.
• Roast the meat uncovered for 30 minutes at a high temperature of around 400 °F (200 °C) until the surface is golden brown.
• Reduce the oven temperature to 300 °F (150 °C) and bake for another 2 hours.
• 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.
• Remove the meat from the oven and let rest for 5 to 10 minutes.
• Cut into crosswise slices about 1 inch (2.5 cm) wide and serve.

Notes

1. Makes about 6 yields.
2. SERVING: Czech-style roasted pork belly is usually served with yellow mustard or grated horseradish. As a side dish, a slice of fresh rye bread is best!
3. Roast pork in a conventional oven; forget the fan-forced function. We want the meat to be juicy and not dry.
4. Pork belly is always roasted with the fat side up.

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

Conversion chart

Nutrition Disclosure

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