Indian Roasted Pork Belly

Indian Roasted Pork Belly is a rich and flavorful dish, featuring crispy, succulent pork infused with bold Indian spices. This spiced pork belly is slow-roasted to perfection, making it a great choice for festive meals or special occasions. The combination of aromatic spices, crispy crackling, and juicy meat creates an irresistible dish that pairs well with rice, naan, or roasted vegetables.

Origin Indian Roasted Pork Belly

Pork belly dishes are popular in northeastern and Goan cuisine, where they are often prepared with local spices and slow-cooked for maximum flavor. Goan “Pork Assado” is a Portuguese-influenced version, while Nagaland’s smoked pork belly highlights a rustic, earthy taste.

What I Love About This Recipe

The deep, smoky flavors from the spices combined with the crispy skin make this dish incredibly satisfying. The slow roasting process ensures tender meat that melts in your mouth, while the spice rub adds a beautifully rich and aromatic touch. It’s a fantastic dish for gatherings and pairs well with both Indian and fusion sides. Plus, once it’s in the oven, it requires minimal effort!

Also Read : Thandai Recipe ( Holi Drink)

Indian Roasted Pork Belly

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 1 kg pork belly (with skin on)

• 1 tablespoon salt

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 tablespoon garam masala

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon black pepper powder

• 1 teaspoon smoked paprika (optional)

• 1 tablespoon ginger-garlic paste

• 1 tablespoon apple cider vinegar or lemon juice

• 2 tablespoons mustard oil (or regular oil)

• 1 onion, sliced

• 3-4 garlic cloves, whole

• 1 teaspoon fennel seeds

• ½ teaspoon cinnamon powder

• ½ cup water or chicken stock

Directions

• Pat the pork belly dry and score the skin with a sharp knife.
• Rub salt all over the skin and let it sit for 30 minutes to draw out moisture. Wipe off excess moisture with a paper towel.
• Mix turmeric, red chili powder, garam masala, cumin, coriander, black pepper, smoked paprika, ginger-garlic paste, vinegar, and mustard oil to form a thick marinade.
• Massage the marinade into the pork belly, ensuring it coats the meat evenly (avoid the skin). Cover and refrigerate for at least 6 hours, preferably overnight.
• Preheat the oven to 180°C (350°F).
• Place sliced onions, garlic cloves, fennel seeds, and cinnamon powder in a roasting pan. Add water or chicken stock to prevent burning.
• Place the pork belly on top, skin-side up. Roast for 1.5 to 2 hours, basting occasionally.
• Increase the temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the skin.
• Remove from the oven and let it rest for 10 minutes before slicing.

Notes

• Scoring the skin helps achieve a crispy crackling texture.
• Marinating overnight enhances the depth of flavors.