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Slices of roast pork belly with crispy crackling set on a wooden board, with a side of creamed brussels sprouts.

Roast Pork Belly with Crispy Crackling

Roast pork belly, with a perfectly crisp and crunchy crackling is a real treat. However, despite appearances it's a lot easier to cook than you may expect.
4.96 from 23 votes
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Prep Time: 20 minutes
Cook Time: 3 hours
Resting Time: 20 minutes
Total Time: 3 hours 40 minutes
Servings: 6 servings
Calories: 1341kcal
Author: Lesley Garden

Equipment

  • Roasting pan
  • Sharp kitchen knife or clean Stanley knife
  • Wooden board
  • Pestle and mortar
  • measuring spoons

Ingredients

  • 1.5 kg free range pork belly (boneless)
  • 2 large leeks
  • 2 large onions
  • 2 teaspoon fennel seeds
  • 2 tablespoon sea salt flakes
  • 1 teaspoon sunflower oil

Instructions

  • Remove the pork from the refrigerator 1 hour before cooking. Discard any packaging and wipe the top of the skin with a paper towel to remove any excess moisture. Allow the pork to rest at room temperature so its not cold going into the oven.
  • When ready to cook, preheat the oven to 250C/230CFan/480F.

Score the pork

  • Start to prepare the pork belly by scoring the skin. Firstly using a very sharp Stanley knife, puncture the skin all over with a stab like motion, taking good care not to allow the knife to penetrate the meat, only the skin and fat.
  • You can also score the skin into 1 inch squares as it usually done by the butcher (or have them do it for you).
  • TOP TIP: Then using the same knife, portion the skin into 6 even-sized portions, as this will make it easier to cut the pork later.

Prepare the roasting pan

  • Once the pork is prepared, wash and rinse the leeks to ensure no grit is left in them. Slice them lengthways and set aside.
  • Slice the onions into thick rounds, you don't need to worry about peeling them as these are only for flavour. Set aside.
  • In a small pestle and mortar, bash up the fennel seeds and sea salt to a course consistency.
  • Now arrange the vegetables in a single layer in the bottom of your roasting tin. Place the pork belly on top of the vegetables.
  • Rub a teaspoon of sunflower oil onto the skin to allow the salt & fennel seeds to stick. Pour over the salt & fennel seeds and rub to cover all of the skin.

Cook the pork

  • Place into the oven at 250C for 20 minutes.
  • Now reduce the oven temperature to 220C/200CFan/430F and cook the pork for a further 40 minutes.
  • Reduce the oven temperature again down to 180C/160CFan/360F. Take the pork from the oven and using a spoon or fork crack the salt mixture and remove as much as you can from the belly and push to the side. Put the belly back in the oven and allow to cook another 40 minutes.
  • Finally reduce the oven temperature to 140C/120CFan/285F and allow the pork to cook for another 60-80 minutes until the internal temperature reaches about 75C/170F, or the pork falls apart when tested.
  • Remove the pork from the oven, place onto another oven proof tray to finish off the crackling. Discard the vegetables as these will be almost burnt by now and full of salt.
  • Turn the oven to grill setting on high, approximately 220C/430F . Once the grill is hot, place the pork under and allow the crackling to finish crisping up. DO NOT LEAVE UNATTENDED at this point! This is a crucial step if you want extra crispy crackling and only takes minutes to ruin.
  • You will see the bubbles start to form on the skin. When its golden brown remove from oven, allow to rest for 20 minutes before cutting and serving.
  • TOP TIP: For the crispiest crackling DO NOT cover the meat while it is resting as this will allow moisture into the crackling and soften it.

Notes

  1. This recipe uses a 1.5 kg (3.3 lb) joint of pork belly. If you are using a smaller joint of meat, I'd probably start checking the internal temperature of the pork at around the 45 minute mark as you're cooking with a slightly smaller cut. Keep checking the internal temperature until cooked through. For pork this is 75C (167F), at this point the meat should be really tender and falling apart.
  2. I recommend using a meat probe thermometer when checking the internal temperature of meat. This is the easiest way to ensure it is done and cooked through.
  3. Be aware that oven temperatures do vary from model to model and even oven to oven. So keep an eye on the roast as it reaches the end of the cook. Although with the thick layer of fat, pork belly is a very forgiving joint.
  4. When crisping up the cracking, so not walk away from the grill. This is a crucial step if you want extra crispy crackling and only takes minutes to ruin.
  5. For the crispiest crackling DO NOT cover the meat while it is resting as this will allow moisture into the crackling and soften it.
  6. If you are struggling to portion the belly after its rested I recommend using a pair of kitchen scissors to cut through the crackling, then use a large knife to cut through the meat. 
Nutrition Facts
Roast Pork Belly with Crispy Crackling
Amount Per Serving
Calories 1341 Calories from Fat 1197
% Daily Value*
Fat 133g205%
Saturated Fat 48g300%
Polyunsaturated Fat 14g
Monounsaturated Fat 62g
Cholesterol 180mg60%
Sodium 2448mg106%
Potassium 601mg17%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 521IU10%
Vitamin C 8mg10%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : dinner party, entertaining, slow roasted pork belly
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