Slow-Roasted Crispy Pork Belly
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
3 hrs
-
Drying skin in fridge
1 d
-
Servings
4 - 5 people
-
Calories
1313 kcal
-
Course
Main Course
-
Cuisine
American
Slow-Roasted Crispy Pork Belly
Description
This recipe begins by drying the skin of a pork belly overnight in the refrigerator, which helps ensure crisp crackling. The flesh side is seasoned with olive oil, kosher salt, black pepper, and optionally ground fennel seed to add an aromatic note. The belly is enclosed in foil forming a snug package and placed on a tray for slow roasting at 140°C (around 285°F) for 2-2.5 hours. Halfway through, the foil is tightened to keep it sealed.
The skin is treated separately before roasting, being rubbed with oil and salt thoroughly. The low temperature breaks down connective tissues resulting in tender, succulent meat while the salt-crusted skin crisps distinctly. This balanced cooking produces pork belly with flavorful crackling without scoring the skin, which can cause rubbery sections.
The pork belly is commonly served with complementary sides such as cauliflower puree or mashed potatoes to offset its richness. Applesauce and vermouth jus provide traditional accompaniments that enhance its flavor profile.
Practical tips include choosing pork belly with flat, unwrinkled skin and avoiding vacuum-packed options if possible, as vac-packing traps moisture that can hinder crisping. Leftovers can be stored in the fridge for 3 to 5 days, with crackling reheated separately to retain its crispness by using a hot oven while reheating meat gently in the microwave or pan.
Ingredients
- 1kg / 2 lb pork belly NOT SCORED. Look for 3 - 3.5cm / 1.2 - 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed (Note 1, with skin on
- 1 1/2 tsp olive oil , divided
- 1/2 tsp ground fennel seed optional, Note 3, aka fennel powder
- 1 tsp salt , cooking/kosher salt (or 7/8 tsp table salt), divided
- 1/4 tsp black pepper
For serving (as pictured in post):
- applesauce
- vermouth for jus
- cauliflower Note 2, puree
- See in post for more Sauce options
Instructions
- Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
- Preheat oven to 140°C/285°F (120°C fan).
- Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
- Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
- Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
- Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.
- Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
- Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).
- 30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches. ⚠️ Open oven with care as it will be smokey - open your windows!
- Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.
- Serving: Slice into 2cm / ⅘"-thick slices using a serrated knife. Pictured in post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)! See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.
Notes
- Choose pork belly with flat, unwrinkled skin for the best crackling; avoid scored or wrinkled skin.
- Dry the skin uncovered overnight in the fridge to improve crispness, especially if the pork belly is vacuum packed.
- Leftovers keep for 3 to 5 days; reheat the crackling separately in a hot oven to keep it crisp and warm the meat gently by microwave or pan.
- Fennel powder is optional but complements pork well; grind toasted fennel seeds for fresh powder if using.
- To reheat whole roast pork belly, leave crackling exposed and pour some cooking fat over the meat; reheat at 140°C (325°F) for 20-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 1313 kcal
% Daily Value*
| Calories | 1313cal | 66% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 135g | 208% |
| Saturated Fat | 49g | 245% |
| Cholesterol | 180mg | 60% |
| Sodium | 661mg | 28% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
