Crispy Pork Belly

By Schuzelle    , , , , , ,   , ,

August 17, 2018

Crispy Pork Belly. Succulent pork belly meat with crackling skin, what is not to love?

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • Yields: 6-8 Servings


1 Pork belly (1.2kg-1.6kg) for 6-8 people

Sea salt

Freshly cracked black pepper


1Pre-heat the oven to 220°C.

2Before doing anything, dry the skin of the pork belly properly ensuring it has no moist on top.

3Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat (or buy the belly already scored).

4Rub the skin and meat of the pork belly with a generous amount of seasoning of salt and pepper.

5Place the pork belly in a baking tray in the oven.

6Roast the belly for 25 Minutes at 220° C (you will see the skin starting to crackle)

7Then turn the temperature down to 160°C, allow to roast for another 20 Minutes - 25 Minutes per 500g.

8When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for another 30 Minutes.

9When the belly has been fully rested, carve the meat using the slits in the skin as a guide.


Make sure the skin is dry before putting in the oven and that it has been properly seasoned.


Nutrition Facts

Serving Size1-2 pieces of belly
Calories1038 calories
Sodium851 mg
Sugar0 g
Total Fat106 g
Total Carbohydrates0g

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