The objective of this study was to investigate volatile compounds extracted from fresh pork belly during storage time at 4 or $20^{\circ}C$. Approximately thirty-one volatile compounds includingaromatics (6), aldehydes (6), acids (5), alcohols (4), ketones (4), alkanes (4), alkenes (1) and amines (1) in fresh pork belly were identified. Among them, volatile compounds such as 1-butanol, propane, 2-butanol, 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol, 1-pentanol, phenol, 2-pentyl-furan, indole and 2-dodecanone correlated with storage temperature and storage time. Aldehydes including hexanal and hexadecanal at 4t were the predominant volatile compounds, whereas at $20^{\circ}C$ storage, aromatics including phenol and indole, and alcohols including 2-butanol and 1-butanol were the predominant volatile compounds. Contents of 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, phenol and indole increased markedly with increased storage time, and 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, indole and 2-dodecanone were only detected at $20^{\circ}C$ storage.