Pork Belly with crispy crackling


Whole Pork Belly

Olive Oil




  1. Preheat your oven to 130 degrees celsius conventional bake.
  2. Place the pork belly skin-side up and pat the skin until dry using paper towels. Grab a knife and slice lines right across the belly about 1cm apart to score the skin (this will help the crackling to absorb the oil and ‘puff’ up later)
  3. Place the belly skin side up on a rack sitting on a roasting dish.
  4. Drizzle and rub a good amount of olive oil all over the whole pork belly so that it is completely coated.
  5. Sprinkle a generous amount of salt on the skin of the pork.
  6. Place the pork skin side up in the middle of the oven skin side up and cook for 4 hours
  7. After 4 hours, increase the temperature to 150c and cook for an additional 30 minutes.
  8. After another 30 minutes, change your oven to ‘grill’ setting on medium-high heat and move the pork belly to the top of the oven and grill the skin until it goes puffy and golden all over (this may take less than 1 minute so keep an eye on it and don’t let it burn!)
  9. Remove from the oven and cut into pieces to serve.

Serve with a salad, coleslaw or mashed potatoes

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