Crispy Roast Pork Belly
This recipe gives you juicy, tender meat with irresistibly crispy crackling.
Ingredients
1.5–2 kg (3–4 lb) pork belly, skin on
2 tablespoons olive oil
2 teaspoons coarse salt (plus extra for the skin)
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme or rosemary (optional)
Instructions
Pat the pork skin completely dry with paper towels. Score the skin lightly if it hasn’t already been scored, being careful not to cut into the meat.
Rub the meat side with the olive oil, pepper, garlic powder, onion powder, paprika, thyme, and salt. Rub only coarse salt over the skin.
Place the pork uncovered in the refrigerator for 8–24 hours to dry out the skin (this helps create extra-crispy crackling).
Remove from the refrigerator 30 minutes before cooking.
Preheat the oven to 230°C (450°F).
Roast for 30 minutes to start crisping the skin.
Reduce the oven temperature to 180°C (350°F) and continue roasting for 1½–2 hours, or until the meat is tender and the internal temperature reaches at least 63°C (145°F). For fall-apart pork, cook until about 90°C (195°F).
If needed, finish under the broiler for 2–5 minutes to blister the crackling. Watch carefully to prevent burning.
Let the pork rest for 10–15 minutes before slicing.
Serving Suggestions
Roasted potatoes
Apple sauce
Steamed vegetables
Coleslaw
Gravy or pan juices
Tips for Extra Crispy Crackling
Dry the skin thoroughly before seasoning.
Keep salt and oil mainly on the skin, not under it.
Refrigerate uncovered overnight for the crispiest results.
Don’t cover the pork while roasting or resting.
