oven ChartsDATASHEET // CT-OV-082
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Braised Pork Belly (Skin-On, Chinese Red-Braise Style) in the oven
Specification: 2.5 lb pork belly slab cut into 1.5-inch squares, blanched and braised in soy, shaoxing wine, and rock sugar
Target Temp
325°F (163°C)
Radiant Heat
Total Time
2–2.5 hours
Total Cook Window
Flip Mark
60m
Turnover Point
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 325°F (163°C). Prepare braised pork belly (skin-on, chinese red-braise style) (2.5 lb pork belly slab cut into 1.5-inch squares, blanched and braised in soy, shaoxing wine, and rock sugar).
2
Cook & Flip
Cook for 2–2.5 hours. Flip at the 60-minute mark for even browning.
3
Check & Rest
Fat layer is translucent and quivers like gelatin while skin pierces effortlessly with a toothpick Confirm internal temperature reaches 195°F (91°C). Rest for 15 minutes before serving.
Verification Basis & Testing Rig
National Pork Board Asian Culinary Reference & Serious Eats Red-Cooked Pork Belly specifications
Pro Tip: Blanch the raw belly cubes in boiling ginger water for 3 minutes before oven braising to purge surface impurities and produce a pristine red sauce.
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