Crispy roast pork belly

    3 hours 5 min

    Pork belly is such an underused and inexpensive cut. I use it regularly and it really comes into its own here in a simple roast, seasoned with sea salt and freshly ground pepper. The skin is scored to make the most amazing crackling, slow roasted and sliced. Nice served at room temperature with fresh apple chutney, salad and fries.

    Samantha's Supper

    Kent, England, UK
    153 people made this

    Serves: 4 

    • 1 (700g) whole pork belly
    • sea salt to taste
    • fresh ground pepper to taste

    Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

    1. Preheat the oven to 150 C / Gas 2.
    2. Score the skin with a sharp knife, making 5mm cuts all around. These will then form the places to slice when cooked.
    3. Season the skin generously with salt, rubbing it well into the skin, add a little more salt, then add pepper. Place on a baking tray.
    4. Bake in the preheated oven for 2 hours 15 minutes. Turn the heat up to 220 C / Gas 7 and roast until the skin is really crisp and golden, 30 to 45 minutes. At this point you will need to carefully check to ensure the joint is not burning too much. Cooking times will vary depending on the exact size of the joint.
    5. Remove from the oven, allow to rest for 5 minutes.
    6. Transfer onto a chopping board and using a sharp knife, cut into slices. Move onto a serving plate and double wrap with foil until ready to eat. Eat within 45 minutes or it will become too cold and the crackling may lose some of its crispness.

    Serving suggestion

    Also nice served hot with gravy for a Sunday Roast.

    Serving suggestion

    Fill with a stuffing mix and bake as above.

    Serving suggestion

    Serve with my fresh apple and pepper chutney recipe - the perfect partner to this dish.

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    Reviews in English (4)


    Added fresh thyme and black pepper to the rub for the crackling. Mmm!  -  29 Apr 2013


    Cooked perfectly. Thank you :-)  -  02 Dec 2013


    Very nice, loved the crackling. Served this with roast potatoes and a Chinese five spice gravy  -  13 Feb 2014