Crispy Slow-Roasted Pork Belly
The perfect pork belly with glass-crisp crackling and meltingly tender meat underneath.
3hr 15minServes 6Medium620 kcal
Ingredients
- 1.5kg pork belly, skin scored
- 1 tbsp flaky sea salt
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 2 apples, quartered
- 1 onion, quartered
- 200ml cider or chicken stock
Shop the recipe
Remove the pork belly from the fridge 1 hour before cooking. Pat the skin extremely dry with kitchen paper — this is the secret to crackling.
Rub the skin with olive oil and salt, working the salt deep into the scored lines. Flip and season the meat side with salt and fennel seeds.
Place the pork on a wire rack over a roasting tin. Add the apples, onion and cider to the tin. Roast at 150°C (130°C fan) for 2 hours 30 minutes.
Increase the temperature to 240°C (220°C fan) and roast for a final 30 minutes until the crackling is puffed and golden.
Rest for 15 minutes before slicing through the crackling and meat.
Crackling guarantee
- Dry skin: Pat it dry, then leave it uncovered in the fridge overnight if you can.
- Salt: Generous salt draws out moisture and creates the crisp.
- High heat finish: The final blast at 240°C creates the perfect crackle.
Key Facts
- Prep Time
- 1h 5m
- Cook Time
- PT3H
- Servings
- 6
- Difficulty
- Medium