Slow-Roasted Crispy Pork Belly
Make slow-roasted crispy pork belly with tender, juicy meat and deeply golden crackling from a simple low-and-high heat oven method.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 3 hours 15 minutes
Ingredients
Ingredients
- 1 kg / 2 lb pork belly with skin on not scored
- 1 1/2 teaspoons olive oil divided
- 1/2 teaspoon fennel powder optional
- 1 teaspoon salt divided
- 1/4 teaspoon black pepper
Instructions
Instructions
- Pat the pork skin dry and leave it uncovered in the refrigerator overnight when possible.
- Heat the oven to 285°F (140°C), or 250°F (120°C) fan.
- Rub the flesh with 1 teaspoon oil, fennel, half the salt, and the pepper. Wrap the pork snugly in foil with the skin exposed in an open box.
- Pat the skin dry, rub it with the remaining oil, and season it with the remaining salt.
- Roast for 2 1/2 hours, tightening the foil after 1 1/2 hours if the pork has shrunk.
- Increase the oven to 465°F (240°C). Set the pork on a rack, level the skin with foil balls, and roast for 30 minutes until the crackling is deep golden and crisp.
- Rest for 10 minutes, then slice and serve.