Crispy Skin Pork Belly Roast
A classic, easy to follow recipe for slow roasted pork belly with crispy skin and tender meat, a winner for Sunday roasts or weeknight entertaining.
Equipment
- roasting rack
- deep roasting tray
- small pot
- ladle
- mixing bowl
Ingredients
for cooking the belly
- 850 gram pork belly
- 1 tablespoon olive oil
- pinch of sea salt
for the spice mix
- ½ tablespoon smoked paprika powder
- 1 teaspoon fennel seeds
- 1½ tablespoon sea salt
Instructions
preparing the pork belly
- Place the pork belly on a cutting board with the skin side up. Cut diagonal lines through the fat with the tip of your knife and then slice lines diagonally the opposite way. Make sure to not go too deep. If you cut into the meat you risk the juices escaping and the meat becoming dry.
- In a mortar combine the spices with the salt and crush with the pestle. Rub the mix all over the pork belly.
- Leave to infuse for at least 2 hours uncovered in the fridge or best overnight.
- Once the spice rub has infused long enough place it on a wire rack sitting on top of a roasting tray (or you can do this over the kitchen sink).
- Bring a small pot of about 1 litre (4⅓ cups) water to a boil. Use a ladle and pour the hot water one by one over the skin. Thoroughly pat dry the skin with a paper towel.
- Add olive oil to the surface of the roast and season again with sea salt. Rub in the salt between the splits of the scored skin this is another important step to help achieve that crackling.
cooking the pork belly
- Keep the pork belly on the same wire rack sitting on a roasting tray and cook in a pre-heated oven at 190°C (375°F) for 30 minutes.
- Increase the temperature to 220°C (425°F) and cook for a further 15-20 minutes until the skin is completely crisp. Leave the pork belly to rest for at least 10 minutes before cutting into it.
Notes
to check if the pork belly is cooked
To check if the pork roast is cooked stick a knife or fork into the meat. If the juices that come out are clear the pork is cooked, if pink the pork needs longer.
storing and re-heating
Stored in the fridge pork belly keeps for 3-4 days. To reheat, cut the pork belly in slices and sear in the pan from both sides for 4-5 minutes.
Nutrition
Nutrition Facts
Crispy Skin Pork Belly Roast
Amount Per Serving (150 g)
Calories 874
Calories from Fat 810
% Daily Value*
Fat 90g138%
Cholesterol 117mg39%
Sodium 2669mg116%
Carbohydrates 1g0%
Fiber 1g4%
Protein 15g30%
Vitamin A 17IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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