Roasted Pork Belly with Crispy Crackling Skin

Everybody loves a succulent pork belly with crispy skin that makes unforgiving noisy cracking sounds when it is devoured. Invite your family and friends over for dinner and impress them with this roasted pork belly recipe.

Pork Belly with Crispy Crackling Skin

4 stars from 3 ratings of Pork Belly with Crispy Skin

Follow these step-by-step instructions on how to cook the perfect pork belly with crispy skin.

Preparing the Pork Belly

Pork bellies come in slabs of fatty meat and rind. This recipe requires a slab of boneless pork belly of about 800 grams. If you are using a bigger slab of meat, just increase the amount of ingredients when preparing the meat for roasting.

  • Prep time: 2 hours
  • Cook time: 1 hour 15 min
  • Ready in: 3 hours 15 min
  • Yields: Serves 2-3 people

Ingredients

  • 800 grams boneless pork belly
  • 2 tablespoons cooking wine
  • 2 tablespoons vinegar
  • pepper
  • five-spice powder
  • cooking salt

Wash the pork belly thoroughly. Scrap the surface of the skin with a knife to get rid of any slime and dirt that are on it.

A nice slab of pork belly, even comes with a nipple (eek!).
A nice slab of pork belly, even comes with a nipple (eek!).

Turn the pork belly over. Sprinkle cooking wine, pepper, salt and five spice powder on the meat side only. Use your hand to rub the ingredients in. The cooking wine and spice will marinate the meat and help to get rid of the porky smell!

Upside down belly is marinated!
Upside down belly is marinated!

Turn the pork belly over with the skin side up. Wipe the skin dry with a paper towel. With a BBQ skewer or a sharp pointed object to pierce the skin all over. Be careful not to pierce into the fat layer. Each piercing should be about 3-4mm apart and less than 5mm deep. The more holes the better and the crispier the crackling will be.

Keep poking!
Keep poking!

Get this meat tenderizer, it will get the job done a lot faster

Put the pork belly on a tray. Leave it uncovered in the refrigerator for a couple of hours. This will help to draw out some of the moisture from the skin. It can also be left overnight in the refrigerator if you are preparing the pork belly for the next day.

Getting Ready for Roasting

Preheat the oven at 200°C (fan-forced).

Wipe off any excess water from the skin with a paper towel.

Put the pork belly on a piece of aluminium foil and start folding the foil on the sides.

Aluminium foil wrapped around the meat.
Aluminium foil wrapped around the meat.

Wrap the aluminium foil around the sides of the pork belly, like a tin foil container. Place the pork belly on a baking tray.

Press the foil inwards so that there are no gaps between the foil and the meat.

Brush the skin with vinegar.

Cover the top of the skin with a layer of cooking salt to about 3-4mm in thickness. Lightly press the salt down with a spoon.

The pork rind is now covered with a layer a salt. Make sure the salt does not go over the sides of the meat, otherwise it will be rather salty!
The pork rind is now covered with a layer a salt. Make sure the salt does not go over the sides of the meat, otherwise it will be rather salty!

Roasting the Pork Belly

Put the pork belly in the preheated oven and bake for 45-50 minutes at 200°C.

After 45-50 minutes, remove the pork belly from the oven. Unwrap the aluminium foil and carefully remove the hardened layer of salt (with a knife) to expose the rind. Discard the salt on the tray for the time being.

Chisel away the layer of salt with a knife. (Excuse the blurry photo, the photographer was trembling with excitement to see the rind!)
Chisel away the layer of salt with a knife. (Excuse the blurry photo, the photographer was trembling with excitement to see the rind!)

Lift up the slab of pork belly with a pair of tongs and put a wire rack over the baking tray. Place the pork belly on the rack and put it back in the oven again.

Salt layer is finally removed. A few grains of salt on the skin is no big deal.
Salt layer is finally removed. A few grains of salt on the skin is no big deal.

Cook at the same temperature for 15-20 minutes or until the skin becomes puffy and rough.

If the skin starts to brown on one side, turn the tray around to brown the skin evenly. The pork belly can be left in the oven for a few more minutes as long as the skin is not burnt. A more puffy looking skin will give more crunch.

Roast pork belly is almost done. Notice how the skin is puffing up to give a rough texture.
Roast pork belly is almost done. Notice how the skin is puffing up to give a rough texture.

Remove the pork belly from the oven when the skin is golden brown in colour, all puffed up and textured.

Close-up of the crispy crackling skin and dripping fat! Smells really good!
Close-up of the crispy crackling skin and dripping fat! Smells really good!
Juicy pork belly with golden brown crispy skin!
Juicy pork belly with golden brown crispy skin!

Ways to Serve Pork Belly

Let the meat cool slightly before cutting.

Serve with potatoes and salad for dinner, or with your favourite dishes.

Alternatively, rip the crispy rind off. Cut into bite-size pieces and serve as a snack (like Porky Bits) and plenty of cold beer!

Eat the remaining meat on its own, mix it in your salad or save it for your next meal (that is, if there's any morsel of meat leftover!).

Love pork rinds? Here's how to make your own pork rind snacks

© 2014 lady rain

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10 comments

DDE profile image

DDE 2 years ago from Dubrovnik, Croatia

Great recipe with pork in this way is so tasty.


kerlund74 profile image

kerlund74 2 years ago from Sweden

Looks great! Good step by step description:)


VVanNess profile image

VVanNess 2 years ago from Prescott Valley

Nice recipe! I have heard of cooking with pork belly but never knew how it was done. This sounds delicious.


Paul Edmondson profile image

Paul Edmondson 2 years ago from Burlingame, CA

I love cracklin. Our German neighbor scores the fat before she bakes it and when the skin pops it makes a pretty nice design!


lady rain profile image

lady rain 2 years ago from Australia Author

DDE - The pork belly is very tasty indeed!

kerlund74 - I hope you'll get to try out this pork belly dish real soon!


lady rain profile image

lady rain 2 years ago from Australia Author

VVanNess - now you know how pork belly is cooked and how easy it is to make the crispy skin.


lady rain profile image

lady rain 2 years ago from Australia Author

Paul Edmondson - It's such an honour to receive a comment from you! I will try to make a nice design on the skin when I cook pork belly next time :)


trusouldj profile image

trusouldj 2 years ago from Indiana

Looks yummy.


bethperry profile image

bethperry 2 years ago from Tennesee

Mmmm, the recipe and photos have my mouth watering! Your recipe page is so nicely done, too. Voted up!


lady rain profile image

lady rain 2 years ago from Australia Author

bethperry - I'm glad you like the recipe and photos. Thanks for commenting and voting :)

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