A classic recipe for roast pork belly with extremely crispy crackling. Make sure you use a boneless skin-on pork belly joint. Serve it with apple sauce for the perfect dinner party or Sunday lunch.
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Serves
4
Pork Belly
Fresh Rosemary
Salt
Garlic Clove
Black Peppercorn
Serves
4
Pork Belly
Fresh Rosemary
Salt
Garlic Clove
Black Peppercorn
Unlock this free recipe
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Step 1.
Coarsely grind the peppercorns and pick the rosemary needles off, discarding the stems. Finely chop and add both to a small bowl with the salt. Finely grate in the garlic and mix to combine.
Step 2.
Pat the pork belly dry with kitchen roll. Rub the garlic paste onto the pork flesh, leaving the skin clean. Place on a wire rack and pop in the fridge overnight (or at least for a few hours), uncovered, so the skin can dry out.
Step 3.
When the drying time is up, heat the oven to 160°C fan. Remove the pork from the fridge and leave it to come up to room temperature (about 30 mins).
Step 4.
Pat the skin of the pork dry, then wrap the belly in tin foil, skin side up, leaving the skin exposed. Transfer to a baking tray and slide it into the oven to roast for 50-60 mins, then turn the heat up to 220°C and roast for about 20-25 mins or until the skin starts to blister and turn golden brown.
Step 5.
Remove the pork from the oven and turn on the grill to a low heat. Place the belly under the grill and cook for 3-6 mins until the skin has puffed up and gone crispy, turning it every couple of minutes to ensure the skin doesn't burn.
Step 6.
Remove the pork from the oven and leave to rest for 10-15 mins, before cutting and serving with apple sauce.
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