Crispy, Crunchy, Juicy, Melty Roast Pork Belly

Pork belly is uncured, unsmoked and unsliced bacon that comes from the underside of the pig. It also happens to be the most delicious and decadent cut of pork, if cooked just right. The aim with pork belly is to have a roast with crispy, crunchy skin on top and that soft, succulent, meltingly tender meat below.

Who can resist this? It must be the ultimate in roasts – whether you cook it with plain salt and pepper or with asian spices or herbs of your choice, it’s simply the perfect combination of textures and flavours. This is a simple recipe for an irresistible roast and if you make sure that the skin is as dry as possible before rubbing in the salt and spices, you’ll have yourself a mouth-watering crisp.

Crispy, Crunchy, Juicy, Melty Roast Pork Belly

Course: Food, MeatDifficulty: Easy


Total time






  • 1 kg boneless pork belly, with skin scored in 1cm intervals, making sure not to pierce the meat underneath

  • 2 tablespoons coarse sea salt

  • 2 teaspoons ground black pepper

  • 1 tablespoon fennel seeds

  • 1 tablespoon olive oil

  • 1 brown onion, cut into wedges

  • 1 cup chicken stock


  • Place pork, skin side up, into a roasting dish and pat skin dry with a paper towel
  • Place in the refrigerator overnight to dry completely
  • Next day, pre-heat oven to 140 degrees Celsius
  • Pat skin dry with paper towel again
  • Brush with half the oil
  • In a bowl, combine the salt, pepper and fennel seeds and rub into the oiled skin
  • Place onion into the base of a roasting pan
  • Place the pork belly, skin side up, on top of the onions
  • Place the stock around the roast in the pan (not over the skin)
  • Cover the pan with foil
  • Roast for 2 hours or until very tender
  • Increase oven to 230 degrees Celsius
  • Uncover and roast for 40 minutes or until rind crackles
  • Set aside for 15 minutes to rest before serving with roasted vegetables or potatoes – or just eat the slices in your fingers as they come

Planning on making this recipe?

Tag us @thecookingclue on Instagram!

All-Clad Hard Anodized Non-stick Roaster
380 Reviews
All-Clad Hard Anodized Non-stick Roaster
The heavy-duty roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven. The roaster's V-shaped nonstick roasting rack elevates large cuts of meat to promote even heating, plus makes it easy to collect natural juices from the base of the pan for basting, glazing, or making gravy.

Related posts
FoodLight Meals and Snacks

Satisfying Sage and Pork Sausage Rolls


Classy Veal al Limone


Sticky Finger Licking Spare Ribs

FoodMeatSide Dishes

Lasagne Has To Be The King of Soul Food


Get recipes, reviews, hints and tips
and much more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Worth reading...
Getting Roasting Times Just Right