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Pork belly and Vegetables

Crispy Pork Belly (Oven Method)

This recipe produces tender, juicy meat with ultra-crispy crackling. It requires very little hands-on work and is ideal for a Sunday roast or entertaining.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Leave overnight in the fridge after preparing 12 hours
Servings: 6
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2.5 KG Skin-on pork belly
Dry rub
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Smoked paprika
  • 1 tsp Ground fennel optional but highly recommended
  • 1 tsp Dried thyme
  • 1 tsp Brown sugar
  • 1/2 tsp Cayenne pepper optional
  • 2 tbsp Coarse sea salt
  • 2 tsp Freshly cracked black pepper
  • 2 tbsp Olive oil
Vegetables
  • 2 Onions sliced
  • 2 carrots chopped
  • 2 Celery stalks chopped
Honey soy sauce
  • 3 tbsp Honey
  • 2 tbsp Soy sauce
  • 1 tbsp Apple cider vinegar
  • 1 tsp Sesame oil
  • 1 ea Garlic clove minced
Apple cider grqvy
  • 1 cup chicken stock
  • 2 tbsp Flour
  • ½ cup Apple cider

Equipment

  • Sharp knife
  • * Paper towels
  • * Roasting tray
  • * Wire rack (recommended)
  • Meat thermometer

Method
 

  1. Dry the Skin (Highly Recommended)
  2. Pat the pork skin completely dry with paper towels.
  3. Leave uncovered in the refrigerator overnight. This removes moisture and creates much crispier crackling.
Prepare the pork
  1. Score the Skin
  2. If not already scored:
  3. Use a very sharp knife.
  4. Cut only through the skin.
  5. Do **not** cut into the meat.
  6. Score every 8–10 mm.
Season
  1. Rub olive oil over the meat (avoid putting too much on the skin).
  2. Mix together:
  3. Garlic powder
  4. Onion powder
  5. Smoked paprika
  6. Fennel
  7. Thyme
  8. Brown sugar
  9. Pepper
  10. Rub onto the meat side only.
  11. Rub the sea salt generously into the skin.
Cooking Instructions
  1. Stage 1 – Crisp the Crackling
  2. Preheat oven to:
  3. 240°C (220°C fan)
  4. Place pork on a wire rack over vegetables with the skin facing up.
  5. Roast for:
  6. 30 minutes
  7. The skin should begin bubbling and blistering.
  8. Stage 2 – Slow Roast
  9. Reduce oven to:
  10. 160°C (140°C fan)
  11. Cook for:
  12. 2–2½ hours
  13. Internal temperature should reach:
  14. 90–95°C
  15. The pork should be very tender.
  16. Stage 3 – Final Crisp
  17. If needed:
  18. Increase oven back to:
  19. 240°C
  20. Cook another
  21. 10–15 minutes
  22. Watch carefully to prevent burning.
Rest
  1. Rest uncovered for
  2. 15–20 minutes
  3. Do not cover with foil or the crackling may soften.
Carving
  1. Use a sharp serrated knife.
  2. Slice between the crackling lines.
Honey Soy Glaze (Options)
  1. Mix:
  2. 3 tbsp honey
  3. 2 tbsp soy sauce
  4. 1 tbsp apple cider vinegar
  5. tsp sesame oil
  6. 1 garlic clove, minced
  7. Brush over the meat (not the crackling) during the final 15 minutes of cooking.
Apple cider gravy
  1. Using the roasting juices:
  2. Add:
  3. 2 tbsp flour
  4. 1 cup chicken stock
  5. ½ cup apple cider
  6. Salt and pepper
  7. Simmer until thickened.
Serving suggestions
  1. Serve with:
  2. Creamy mashed potatoes
  3. Roast potatoes
  4. Roasted pumpkin
  5. Green beans
  6. Apple sauce
  7. Coleslaw
  8. Pickled vegetables

Notes

Storage
Refrigerate:
up to 4 days
Freeze:
Up to 3 months
Reheat in an oven at **180°C** to maintain crispy crackling.
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Tips for Perfect Crackling
Dry the skin overnight in the refrigerator.
Salt only the skin before roasting.
Ensure the skin is completely dry before cooking.
Do not cover while resting.
Use a wire rack so hot air circulates around the pork.
Cook low and slow after the initial high-heat blast.
Internal Temperature Guide
Doneness Internal Temperature
Safe to eat 63°C (minimum)
Tender roast 85–90°C
Pull-apart tender (Recommended) 90–95°C