Introduction

Slow-roasted crispy pork belly is a comforting and indulgent dish featuring tender, flavorful meat beneath a perfectly crunchy crackling. With simple seasoning and careful roasting, this recipe delivers melt-in-your-mouth results that impress every time.

A close-up of a thick rectangular piece of roasted pork belly resting on a white plate with a crispy, golden-brown crust as the top layer, a pale pink meat layer beneath it, and a denser cooked meat layer at the bottom; the pork belly is partially sliced with two slices in the front showing the layered texture, surrounded by small green leafy herbs and purple-and-white edible flowers scattered on the white marbled surface around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg / 2 lb pork belly with skin on
1 1/2 tsp olive oil, divided
1/2 tsp fennel powder or ground fennel seeds (optional)
1 tsp salt (cooking/kosher salt, or 7/8 tsp table salt), divided
1/4 tsp black pepper
Apple Sauce (optional, for serving)
Vermouth Jus (optional, for serving)
Cauliflower Puree (optional, for serving)

Instructions

Step 1: Dry the skin overnight by placing the pork belly on a plate and patting the skin dry with paper towels. Leave it uncovered in the fridge overnight to dry out the skin. If short on time, pat the skin as dry as possible before cooking.
Step 2: Preheat your oven to 140°C (285°F) or 120°C fan.
Step 3: Season the flesh by drizzling 1 tsp of olive oil over it. Sprinkle 1/2 tsp salt, black pepper, and fennel powder (if using) evenly on the meat side and rub well into all the crevices and sides.
Step 4: Prepare foil by placing two sheets on your work surface. Put the pork belly in the middle, skin side up, and fold the foil sides up to form an open box, pinching the corners to seal tightly. Place the foil package on a baking tray.
Step 5: Pat the skin dry again with paper towels. Rub the skin with 1/2 tsp olive oil and sprinkle the remaining 1/2 tsp salt evenly over the entire skin surface from edge to edge.
Step 6: Slow roast the pork for 2 1/2 hours. After 1 1/2 hours, carefully remove the tray and tighten the foil around the pork as it will have shrunk. Return to the oven to continue cooking to keep the pork moist and maintain fat levels.
Step 7: Remove the pork from the oven, then increase the oven temperature to 240°C (465°F) for all oven types.
Step 8: Remove the pork from the foil and place it on a rack set over a tray. To ensure the skin surface is as level and horizontal as possible, prop up the pork with scrunched foil balls underneath if needed.
Step 9: Roast the pork on high heat for 30 minutes, rotating the tray after 15 minutes. Watch closely to achieve deep golden, puffy, and crispy crackling all over. Use foil patches to protect any areas browning too quickly. Be careful when opening the oven as it may be smoky; ventilate your kitchen if needed.
Step 10: Remove from the oven and let the pork rest for 10 minutes before slicing.
Step 11: Slice into 2 cm (approximately ⅘ inch) thick pieces using a serrated knife. Serve with apple sauce, vermouth jus, and cauliflower puree if desired.

Tips & Variations

Drying the skin overnight in the fridge is key to achieving the crispiest crackling.
If you don’t have fennel powder, a pinch of Chinese five-spice or garlic powder can add a nice touch to the seasoning.
Using a rack during the final blast of heat helps the crackling crisp more evenly by allowing air circulation.
Try serving with different sauces like mustard cream, chutney, or a rich red wine jus for variety.

Storage

Store leftover pork belly in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in an oven at a low temperature to help maintain crispiness, or quickly pan-fry to refresh the crackling. Avoid microwaving as it can make the crackling soggy.

How to Serve

A close-up of a thick slice of crispy pork belly showing three main layers: a golden brown, crunchy skin on top with a rough texture, a middle layer of soft, creamy white fat, and a bottom layer of tender, light pink cooked meat. The pork belly rests on a white plate with small green herb leaves and tiny white and purple flowers scattered around, set against a white marbled surface. Two blurred slices of pork belly lie in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I get the pork belly skin extra crispy?

Make sure the skin is very dry before cooking—pat it well and ideally leave it uncovered in the fridge overnight. Salt the skin evenly and finish with a high-temperature roast to puff up the crackling.

Can I prepare the pork belly in advance?

Yes, you can dry the skin overnight and season the meat in advance. Slow roast it as directed, then finish the crackling step just before serving to ensure it’s crisp and fresh.