About this recipe: Succulent moist tender pork with light and crispy crackling. It is served with the most delicious sauce that will impress your family or your dinner party guests! It is extremely easy with very little preparation. You can even prepare the pork belly in advance by slow-roasting it the day before and finish cooking just before serving.
The secret to the crackling is to 1) get your butcher to score the rind quite finely, 2) ensure the rind is free of moisture and 3) don't cover or baste the pork rind at any time while it is cooking in the oven.
You can use any herb rub with the oil and salt. Add rosemary and rest the pork on garlic, or add star anise to the onion. Any of your favourite pork flavours will go well with this recipe
You can also use the pan juices to make a traditional gravy by mixing the juices with hot water in a saucepan and use cornflour to thicken.
The meat itself is delicious and very soft and moist, but unfortunatelly the crispy cracking turned out to be so hard, that we didn't manage to chew it, even a steak knife didn't help. - 13 Jan 2017
I've made this a few times and its gone down so well every time. I am by no means a good cook but this is SO EASY. I find the crackling doesnt come up as well as I'd like (I dont have a very good oven), but I just pop the grill on for a minute or two and it crackles up perfectly- like I get in a restaurant!!!!! - 25 Feb 2012 (Review from Allrecipes AU | NZ)
Beautiful recipe. The trick is not to make too sweet. Don't use too much sugar otherwise the balance of flavours and texture is just wonderful. - 21 Aug 2011 (Review from Allrecipes AU | NZ)