Salt and pepper pork belly with perfect crispy crackling
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
8 -10
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Calories
518 kcal
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Course
Main Course, Dinner
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Cuisine
British
Salt and pepper pork belly with perfect crispy crackling
Description
The salt and pepper pork belly with perfect crispy crackling centers on a 1.5 kg deboned pork belly seasoned generously with salt and freshly cracked black pepper. Scoring the skin without cutting into the meat allows the fat to render during roasting, producing crisp crackling. The cooking method starts at a high 220°C (430°F) to blister and crisp the skin, then reduces to 160°C (320°F) to gently cook the meat to an internal temperature of 62°C (145°F). After cooking, a resting period under foil helps redistribute juices, yielding tender meat with a crackling crust.
The seasoned pork belly offers rich pork flavor contrasted by the crispy, salty skin crackling. The scoring technique and temperature adjustment contribute to the texture contrast between the skin and meat. Slicing after resting allows for serving portions with crispy tops and moist layers beneath.
This roast pairs well with simple sides like roasted vegetables or a fresh salad to balance its richness. The straightforward seasoning highlights the quality of the pork and crackling texture without overpowering it.
Ingredients
- 1.5 kg (3lb) pork belly Deboned
- 1 tbsp salt I used smoked salt
- 2 tsp black pepper freshly cracked
Instructions
- Pre-heat the oven to 220°C/430°F and place a wire rack in a roasting tray.
- Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.
- Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.
- Place the pork belly on the wire rack and place the tray in the oven.
- Roast the belly for 30 minutes at 220°C/430°F then turn the temperature down to 160°C/320°F and allow to roast for another 25 minutes per 500g (1lb) until it reads 62°C/145°F on a meat thermometer.
- When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for at least 10 minutes but up to one hour.
- When the belly has rested, carve the meat then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 72mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 185mg | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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