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Pork belly with crackling

May 18, 2013
by Chelsea Winter
crackling recipe, pork belly, pork belly recipe, pork belly wth crackling, slow cooked pork belly
250 Comments

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Pork Belly

Pork belly

This is a blimmin’ fantastic slow-cooked pork belly recipe. With very little effort, you end up with that wondrous contrast of meltingly delicious meat and salty crunchy crackling. I’ve tried loads of pork belly recipes using all manner of spices, brines, sauces and seasonings, but we’re going back to basics here. I just serve this chopped up on a board and people can pick at it – it’s heaven, although it doesn’t last long! Sometimes, I add a little homemade apple sauce to cut through the richness.

Ingredients

1-2kg pork belly (free range is best)
Olive oil
Salt

Note: If you’re buying pork belly from your local butcher, ask them to ‘score’ the skin for you  so you don’t have to. Sometimes it’s already scored when you buy it – even then I usually add a few more cuts for good measure.

Method

Preheat the oven to 130c conventional bake.

Place the pork belly skin-side up on a clean chopping board and pat the skin very dry with paper towels. If the skin has not already been scored, carefully slice lines right across the belly using a sharp knife, about 1cm apart. You want to pierce through the tough skin and  just go into the fat layer, not cut into the meat underneath. Scoring helps the crackling puff up later.

Place the pork belly skin side up in a roasting pan, preferably sitting on a wire rack if you have one. Drizzle and rub a good amount of olive oil all over the whole pork belly (including the underside) so it’s all coated. Sprinkle the skin side generously with salt and massage it in. I give it a hit of cracked pepper here too.

If there’s any meat poking out, try and tuck it under best you can so it’s not exposed.

Place the pork in the middle of the oven (skin side up) and cook in for 4 hours.

After 4 hours, increase the temperature to 150c and cook for another 30 minutes.

After 30 minutes, change the oven setting to ‘grill’ on medium-high. Move the pork belly to the top of the oven and grill the skin until it goes puffy and golden all over (it might only take a minute – watch it closely or it will burn!).

Transfer to a chopping board and cut into pieces to serve. For a meal it’s delicious with a nice zesty salad or a slaw and pumpkin or orange kumara mash.

Betcha there’s none left at the end…

250 Comments
  1. Jayne May 18, 2013 at 5:44 am Reply
    This looks and sounds so easy and divine - I think I might have to make it for a special dinner I have coming up! Thanks for sharing.
  2. Kara Brown May 18, 2013 at 5:51 am Reply
    OMG! This looks good. How much is Pork Belly from the supermarket? I've never bought it before so would love to make this for the family one day.
    • Chelsea Winter May 18, 2013 at 8:45 pm Reply
      It's not very expensive at all - maybe $15? That's why it's awesome!
      • Chitara December 3, 2013 at 8:53 pm Reply
        About $18.99/kg at many supermarkets at the moment. Check out butchers if you can, often they're cheaper. Be careful of the branded pork pre-packages, we bought one last year with a lovely golden roasted picture on it, only to find out it was "rindless" pork belly. No skin at all, so no crackling!
      • Livi July 29, 2018 at 6:19 am Reply
        how times have changed haha! We used to love doing pork belly but its bkt always affordable anymore!
    • Anna B August 10, 2014 at 3:46 am Reply
      Pork belly is very fatty and has a whopping 500+ calories per 100g ! It must surely be one of the unhealthiest foods on the market. It cannot be good for anyone to eat solid meat fat & when I had it-the first and last time-when all the fat was cut off because no way was I going to eat that, a tiny amount of meat was left-barely 1/5 (if that) One might as well buy lard and eat that. Ick.
      • Chelsea Winter August 11, 2014 at 5:44 am Reply
        Thanks for that feedback - you are entitled to your opinion, of course! I'm guessing there are a few people out there who may not share your view, though ;)
        • Nic September 6, 2014 at 7:25 pm Reply
          Too right Chelsea. Pork Belly is the chocolate of the meat section.
          • Dianne March 31, 2018 at 2:25 am
            Totally agree
          • Lynne November 3, 2019 at 1:00 am
            I love that response, Nick. "The chocolate of the meat section" is a perfect description. Obviously it is a special occasion treat meal :-)
        • Nicky Hopkins November 29, 2014 at 2:55 am Reply
          That's absolutely right Chelsea! Animal fats are NOT bad for you, I've recently started on a low-carb, high-fat diet and this recipe is PERFECT! Looking forward to giving this a go, thank you for sharing your recipe :)
          • Patricia Hobman March 7, 2016 at 2:31 am
            Yes! Nicky Pork Belly is the best, I never ate Pork because it was too fattening but I too and am eating LCHF and I love it now OMG! cant get enough of PB :)
        • Janine February 27, 2015 at 12:13 am Reply
          Good or bad for you, who cares. This is deeeelicous! Pork belly is a fave treat of mine, it's certainly not something I'd eat weekly (or probably even monthly) but I have some slow cooking right now and can't wait to eat it tonight. Thanks Chelsea for such a simple recipe!
        • Paula S July 12, 2015 at 12:53 am Reply
          Every once in a while doesn't hurt. Can get back to a "healthy " diet next day. Yum I'm trying tonight.
        • Robyn August 4, 2015 at 4:25 am Reply
          I don't care about the amount of fat etc. Pork is my favourite meat and this sounds just divine. Life is too short not to have a scrumptious treat now and then.
        • Christine P May 30, 2017 at 12:32 am Reply
          Many, many people out there who don't share that negative opinion!!
        • Darren July 2, 2017 at 2:51 am Reply
          Eating fat does not make you fat. Eating too much will but eating too much of anything " bad" makes you fat. I have lost 20+ kilos since February this year and I enjoy my steak, lamb and roast pork dinners. Anyone want to lose a kilo a week?, stop eating sugar. That includes alcohol as alcohol is made from sugar. You just have to ask yourself "am I serious"?.
        • Ashleigh Radsyn July 14, 2017 at 3:27 am Reply
          Here here :D :D :D .....just popped this in the oven. Cannot wait to eat all the crackling ;)
      • Heather C September 23, 2014 at 12:41 am Reply
        Crrrrrunchhh. Nom nom.
      • Cae February 17, 2015 at 5:51 am Reply
        Seriosuly. If you don't want to eat this great but don't push your views on people. Everyone knows how fatty pork belly is no need to have rant about it here. Some people only eat high fat foods and no carb too btw.
      • steve February 28, 2015 at 5:41 am Reply
        YUM! Making it for the second time tonight! As good as any we have had at a Resturant, and What brownie points I get! Too Easy! Thanks Chelsea we are big Fans.
      • Stan September 9, 2015 at 9:18 pm Reply
        Anna B ...... sucks to be you .....
      • Jeff September 12, 2015 at 7:57 pm Reply
        Lol hello pork belly rocks but if it's not your deal don't bark like z dog on heat just go have a kale leaf and get over it ...
      • Sumo December 19, 2015 at 12:07 am Reply
        Way to kill the buzz Anna.
      • Margs May 27, 2016 at 7:49 pm Reply
        Pork Belly when cooked right is one of the most moist and succulent meats to eat. I've followed Chelsea Winter's blog tried some of her recipes and must say I'm definitely not disappointed. With how she does her pork belly. There are good fats and bad fats. This is good fat. You may have had someone who didn't know how to cook this cut of meat fortunately I haven't had the same experience as you. I love this young ladies recipe.
      • Sammy j October 4, 2016 at 6:41 am Reply
        ? ? pork belly is known for being fatty...that's why it's so good!!!!
      • Anonymous January 31, 2017 at 5:13 am Reply
        Logic - 'I hate Pork Belly so lets look up a recipe online and tell everyone how much I dislike pork belly after trying it once.... Hmmmmm
      • Duncan March 11, 2017 at 3:54 am Reply
        Awwwww its the best part thanks for your positive comment
      • Steph March 13, 2017 at 9:47 pm Reply
        What a killjoy! You need to live...it's not an everyday food ... it's a treat. Try treating yourself ?
      • Brian April 5, 2017 at 8:03 am Reply
        Great dish give this to all school kids even our religious so called mates ( Pork Lovers)
      • Colleen May 11, 2017 at 9:02 pm Reply
        The fat is the best part and not unhealthy
      • Pam Williams August 31, 2017 at 10:07 pm Reply
        We were duped for decades into thinking animal fat was bad but now we know better. Pork belly is a healthy food, especially the crackling. I put cream and butter on everything. Just cut the sugar and carbs and youl be sweet as.
      • Rylee July 7, 2018 at 7:51 pm Reply
        Lovely treat with family , not your even day dish obviously.
      • Stu September 24, 2018 at 8:48 am Reply
        Anna B. Fat is not bad for you. Try cutting out carbs and sugar instead. PB is an awesome keto dinner. Its not about the calories !!!!!!
      • Fee November 2, 2018 at 4:26 am Reply
        It’s perfect if you’re on a Keto food plan 😀👍
      • Greg Spark June 8, 2019 at 8:53 am Reply
        Late to the party here, but there’s always a party pooper wanting to force their opinions on others. Was looking for a recipe to slow cook a nice piece of PB, and looks like I found it. Don’t think the occasional treat of anything ever killed anyone. Food police pop up all the time, and they’re funny and I always ignore them, because ultimately they’re almost always proven to be wrong.
  3. Tina Travers May 18, 2013 at 7:50 am Reply
    Is this in your new book?
    • Chelsea Winter May 18, 2013 at 8:44 pm Reply
      Hi Tina, no, it's just a website recipe.
  4. Rebecca May 19, 2013 at 1:01 am Reply
    Just wondering is the cooking time for a 1kg or 2kg piece of pork? The recipe says 1-2kg of pork belly so would you cut down the cooking time of you used a 1kg piece? THANK YOU :)
    • Chelsea Winter May 19, 2013 at 2:02 am Reply
      Hi Rebecca, the same time will work for both.
  5. Shelley May 19, 2013 at 6:21 am Reply
    We're trying this tonight! Just put the oven up to 150, so not long now. Not sure if it's 20 or 30 minutes at this stage though as it says both. Time will tell :-)
  6. Graeme May 21, 2013 at 1:31 am Reply
    How much oil do we actaully put in Chelsea, bearing in mind it is on a rack? I remember Nadia Lim doing a pork belly which had oil poured in, right up to the skin. Am interested in your thoughts about how different that would taste etc? the effect on cooking?
    • Chelsea Winter May 23, 2013 at 2:42 am Reply
      Hi Graeme, cooking the pork in oil is actually 'confit', a different method of cooking (I have a confit recipe on my site as well). It's great for flavour and texture but I just sometimes find it too much effort and the crackling isn't the same. I prefer this way!
  7. Steve June 3, 2013 at 10:59 pm Reply
    Hi Chelsea, Could you cook the pork in a Slow Cooker then grill it at the end? If so, how long would you cook it for and at what temperature please?
    • Chelsea Winter June 7, 2013 at 9:36 pm Reply
      Hi Steve, I wouldn't think it would be very good for the crackling - it needs to dry out slowly for a few hours in a hot dry oven, the slow cooker would be very moist and so would your crackling!
  8. Kim June 21, 2013 at 2:14 am Reply
    Hi...would this work with a pork shoulder?
    • Chelsea Winter June 21, 2013 at 11:25 pm Reply
      Hi Kim, it probably would, yes.
  9. Kacey June 27, 2013 at 10:58 pm Reply
    Hi Chelsie, do you cover this in foil to cook?
    • Chelsea Winter July 1, 2013 at 5:33 am Reply
      No you don't Kacey, just as it is!
  10. Jayne July 10, 2013 at 1:08 am Reply
    What would you serve with this Chelsea for nice dinner?
    • Chelsea Winter July 10, 2013 at 1:39 am Reply
      Hi Jayne, sometimes I serve it with my crunch potatoes, and a nice coleslaw with grated apple in it! Or you can do a nice fresh green salad and new potatoes, or a kumara mash is nice too!
      • Kathy Hewgill March 11, 2017 at 5:36 am Reply
        Hi Chelsea. How would you make that work? I love your crunchy potatoes but they are cooked at a much higher heat than the pork belly.
        • Chelsea Winter March 13, 2017 at 3:17 am Reply
          You'd have to blast the potatoes while the pork was resting :)
  11. Penny August 8, 2013 at 6:25 am Reply
    It's in the oven.... Nearly finished!!!!! Can't wait.
  12. Tammy August 16, 2013 at 10:40 pm Reply
    What oven function should I use for the slow cook process? Bake without fan? Thanks I'm trying this tonight!
    • Chelsea Winter August 19, 2013 at 6:53 pm Reply
      Hi Tammy, bake without fan will work :)
  13. Chris August 21, 2013 at 4:52 am Reply
    This is such a simple recipe......but tastes sooooooo good. I have made it twice now, and even my husband (who isn't much of a pork eater) loves it!!!
  14. Rob August 23, 2013 at 11:39 am Reply
    What about a piece of meat which is half the size? (Say 500g)
    • Chelsea Winter August 29, 2013 at 7:05 pm Reply
      About 30 minutes less for the first stage :)
  15. Sarah August 28, 2013 at 7:35 am Reply
    Love this! Was so easy to make and tasted so good.
  16. Jacqui September 20, 2013 at 6:54 am Reply
    I am making this along with your crunchy potatoes and it is smelling divine! I love experimenting with pork belly recipes but I find that simple is best and always end up coming back to your recipe. Thanks for keeping it simple for us!
  17. dom whittaker October 18, 2013 at 12:00 am Reply
    Also a good trick is wipping off the cracking after the pork is cooked, let if rest and pop just the crackling in under the grill for a few mins and get that badboy well crispy without the risk of over cooking the pork
  18. Everlyn October 23, 2013 at 6:47 am Reply
    Made this last night and it was delicious. Will definitely make a regular appearance, especially with such good crackling. Thank you for posting such a simple and yummy version for cooking Pork Belly.
  19. Dan November 16, 2013 at 11:34 pm Reply
    I would assume the same method can be transferred to charcoal BBQ? The only thing my BBQ pork is missing is crispy crackling, and that is something I haven't quite figured out how to master just yet.
    • Chelsea Winter November 18, 2013 at 1:04 am Reply
      I don't think a BBQ gets hot enough for the crackling to go puffy - I'd pop it in the oven under the grill for the last bit!
  20. Rebecca November 24, 2013 at 7:09 am Reply
    This was just beautiful, thank you
  21. Nick November 27, 2013 at 8:20 am Reply
    Hi Chelsea, made this tonight and it was delicious but the bottom was quite dry. I did only use a 500g piece of pork belly. For less than your 1-2kg recipe who much would you shorten the cooking time by? Many thanks Nick
    • Chelsea Winter November 27, 2013 at 9:14 am Reply
      Hi Nick, was the pork belly on a wire rack when you cooked it?
      • Nick December 5, 2013 at 11:05 am Reply
        Hi Chelsea, I didn't use a rack.....hmmm, sounds like I need a second nudge! Don't get me wrong was still delicious. Will try again, thanks so much:) Very much appreciated, Nick
  22. Lynne December 19, 2013 at 8:47 pm Reply
    Hi Chelsea it looks yummy can't wait to try it . I have seen many ways to do this one pouring boiling water over the fat , cooking at high temp then lowering , and another in a bath of milk or water , have you tried these methods and what are your thoughts ?
  23. Maureen Green December 19, 2013 at 9:00 pm Reply
    I think this might be my 'extra' meat on Christmas Day...my husband and I, we love pork belly but pork just upsets our tums. Small amounts of pork belly will be a nice addition to our lunch/dinner. Thanks Chelsea.
  24. Vicki December 19, 2013 at 9:41 pm Reply
    We asked the butcher to butterfly the pork belly, but it still has bones in. Do we cut them off before cooking, or leave them on. Looks delicious
    • Chelsea Winter December 21, 2013 at 1:44 am Reply
      You can just leave the bones in, just maybe cook for an extra half an hour for the first stage! Yum.
  25. Lynne December 20, 2013 at 11:14 am Reply
    Hi Chelsea, never been much of a pork fan so haven't cooked a roast of it, but this looks delicious and am keen to give it a go. What should the internal temperature be when it's cooked please? (a bit paranoid as it's my first time cooking it)
    • Chelsea Winter December 21, 2013 at 1:43 am Reply
      Hi Lynne, there's no way you will undercook it with this recipe! You want it to be about 70c in the middle :)
  26. Lynne December 25, 2013 at 8:47 am Reply
    Hi Chelsea, thanks for the recipe and the advice. Made it tonight for dinner with a bit of sage and onion stuffing and some new potatoes and it was divine. It worked out perfectly, just as you said. I tested the temperature at the end and it was actually a lot higher than the 70C, but it was still really succulent, and the cracking literally melted in our mouths. I'm a pork convert because it's never tasted this nice before.
  27. Kristy February 10, 2014 at 8:14 am Reply
    Making this tomorrow with crispy spuds of yours. Will the pork with crispy crackling be okay to rest while for the 20 mins the spuds are in the oven? The heat is to low for them to be put in with pork.
  28. Jenny February 13, 2014 at 11:55 pm Reply
    I would love to put this recepie in my Pinterest account but can't find a tab fr that??
    • Chelsea Winter February 14, 2014 at 10:58 pm Reply
      If you hover your mouse over the main photo you should see a Pinterest button pop up on the image?
  29. Charlie J February 14, 2014 at 12:07 am Reply
    Hi, this looks amazing. Do you put oil over the skin aswell or just the meat? Thanks
    • Chelsea Winter February 14, 2014 at 10:58 pm Reply
      Yes, you put it all over the skin too, Charlie.
  30. Rachelle Smith February 14, 2014 at 1:08 am Reply
    Yum i am soo going to do this tomorrow night, my absolute favourite meat, thank you for this great yummy recipe :-)
  31. Tanysha H February 19, 2014 at 5:03 am Reply
    In the oven now, fingers crossed it comes out right! : ) Pork belly is my fav
  32. Andre Broughton February 20, 2014 at 11:41 pm Reply
    Hi Chelsea, this sounds amazing and I'm going to try it tonight. Can I ask please why you change it to 150 for the last 30 mins? Would it work just as good if I left it in for another hour at 130 degrees? Thanks
    • Chelsea Winter February 21, 2014 at 4:11 am Reply
      Hi Andre, it helps the crackling to crisp up better with that little bit of high temperature, that's all. Up to you!
  33. kelly February 23, 2014 at 6:28 am Reply
    This looks amazing!!! My hubby and I are addicted to pork belly...yummo :) looking forward to trying this one out Chelsea. Thanks for the recipe X
  34. Sarah Wilton February 23, 2014 at 11:24 pm Reply
    Do you have a yummy sauce recipe to go with this? I have made this many times and it is just beautiful but could be better with something other than my homemade gravy.......
  35. Helen Berry February 24, 2014 at 5:19 am Reply
    This looks super YUM ..... will be getting 1 when next at butchers... love that you are sooooo REAL on this site!! hope it works... love pork!!
  36. Kirsten Jones March 11, 2014 at 8:35 am Reply
    I love this recipe, this is my favourite way to cook port belly, thanks heaps :-)
  37. Rachael March 18, 2014 at 6:27 am Reply
    OMG- YUM!..... That is all :-)
  38. Katy March 21, 2014 at 1:15 am Reply
    Just wanted to let you know that this is easily one of my favourite recipes. So simple, and such amazing results every time. Fool proof!! We have is every couple of weeks, and look forward to it every time. Thank you!!
  39. Stephanie April 22, 2014 at 5:00 am Reply
    I think I am going to buy some pork tomorrow! My mouth is watering - delicious.
  40. Beth April 25, 2014 at 10:12 pm Reply
    Hi Chelsea, I'm going to attempt making this tonight as it looks amazing! My oven is only fanbake so do you recommend lowering the temperature at all? Also, will your crispy potatoes cook well enough alongside the pork on the lower heat? Thanks :)
    • Chelsea Winter April 27, 2014 at 6:04 am Reply
      It'll be fine! Potatoes will cook but not go crispy - you'll need to crank the oven up at the end when the pork isn't in it!
  41. Danielle Aberdeen April 30, 2014 at 3:50 am Reply
    Hi, I have a 2.4 kg pork belly with bones in? Does it matter if there are bones in or should I take it back to the butcher and ask him to de-bone it . Has yours got bones? Will 2.4 kg need much longer, it's to feed about 10 people. Thanks!
    • Chelsea Winter April 30, 2014 at 5:10 am Reply
      Don't worry it will work fine! That should be enough, as long as there are filling sides.
      • Danielle Aberdeen April 30, 2014 at 6:57 am Reply
        Thanks Chelsea. I plan on doing your crusty potatoes and a coleslaw... Anything else you'd suggest? I am doing the chocolate puddings for dessert. A relaxed and yummy birthday dinner I hope!
  42. Rachel May 6, 2014 at 7:39 am Reply
    Hi Chelsea, My partner and I cooked this for the first time tonight! It was ammmmazing thank-you so much, the pork was tender and the cracking was perfect! I can't wait to share this recipe with family and friends!
  43. Tia White May 8, 2014 at 6:26 pm Reply
    Hi Chelsea. I have a Pork Shoulder Roast(1.75kg) too cook for visitors tonight. My oven is on permanent Fan-Bake. Please How do I bake??
  44. Helesti May 31, 2014 at 5:36 pm Reply
    Gonna try this tomorrow. Belly already sitting in the fridge to dry and keen to try your method of first slow roasting and then blasting to get the crispy skin. The other way around never worked for me!
  45. Janet June 8, 2014 at 10:05 pm Reply
    thanks Chelsea, what a great but, easy recipe with very good advice on how do things! This is the first time in ages that I have successfully roasted a tender, juicy Pork belly with great crackling!
  46. Julie June 9, 2014 at 4:10 am Reply
    Hey Chelsea, the antispam for this recipe comment was SEXHL !!!!!! Heh heh.....I can't wait to try this recipe.My family LOVE pork belly. Do you have a book with the lamb shanks, beef shin and this recipe in it ? I have created my own Chelsea folder on my laptop but wondered if there was a book.
    • Chelsea Winter June 10, 2014 at 11:55 pm Reply
      Hi Julie, the lamb shanks are in my first book, the pork belly will be in my second book out in October, and the beef shin is just on the website!
  47. Rachel June 13, 2014 at 2:27 am Reply
    Hi Chelsea, am planning on making this tomorrow night with your perfect crispy potatoes (I've made them twice already can confirm they are perfect!). Would it best for me to take the pork out after the 30mins cooking at 150c and allow to rest while I turn up the oven and do the potatoes...then put the pork back under the grill for the crackling to puff up?
    • Chelsea Winter June 16, 2014 at 5:10 am Reply
      Yes that's a good idea.
  48. Nigel June 16, 2014 at 4:04 am Reply
    Simply the best..... served it with a ranchslaw and home made apple sauce.Told my mates at the squash club your method and website too thank you for the recipe
  49. Brad June 22, 2014 at 1:39 am Reply
    In the oven now, am really looking forward to this as I've never cooked a Pork Belly before. Thanks for a simple and easy to read recipe, too many sites make it hard with heaps of ads etc
  50. Melissa June 27, 2014 at 11:24 am Reply
    My husband and I absolutely love pork now because of this simple yet bloody genius recipe!!! We are now sold on pork, not just red meat - yay!
    • Annette August 5, 2014 at 6:48 am Reply
      Thanks Melissa - Chelsea's recipe sounded fantastic but your comments have sold me - have the pork belly in the fridge - will be cooking this for dinner!
  51. Jenny June 29, 2014 at 4:40 am Reply
    This was a great hi with my son in law, so much so that he has asked for the recipe so he can cook it tonight :). A great and very easy recipe :)
  52. Carol Lynam July 3, 2014 at 7:50 pm Reply
    Have had a pork belly cut in my freezer for sometime not knowing how to go about cooking it. Came across your recipe Chelsea and cooked it last night. What can I say other than Yummy Yummy it just melted in the mouth and the crackling best ever.
  53. Erika July 5, 2014 at 6:32 am Reply
    Hi, if I have already leave my pork belly overnight in the fridge, does it still need to be 4 hours cooking in the oven? Thanks.
    • Chelsea Winter July 5, 2014 at 9:44 am Reply
      Hi Erika, I'm not sure what you mean...
  54. Becki July 6, 2014 at 2:20 am Reply
    Yum Chelsea, this bad boy is cooking as we speak. Thank you for keeping it simple, can't wait to whip up a tasty slaw, kumara mash and devour it with the family! Perfect sunday delight...
  55. Sarah George July 15, 2014 at 8:22 am Reply
    Thanks Chelsea - just tried this one out & it was yummy! Worked really well with the coleslaw & kumara mash - will def do this again!
  56. Kerry Neville July 16, 2014 at 7:28 am Reply
    This is the only way I do Pork Belly now!!! Love it :)
  57. Cherie July 31, 2014 at 10:02 pm Reply
    OMG best pork belly I've ever had, no left overs and just melts in your mouth.
  58. Wendy August 9, 2014 at 10:35 pm Reply
    Cooked crispy pork belly lastnight awesome recipe we all loved it :). My daughter made your choc fruit cheesecake, thanks to your wonderful recipe's we had a perfect meal. Cheers Chelsea :)
  59. Riki Shane August 14, 2014 at 5:43 am Reply
    Wow! I'm a meat loving man and decided to try cooking pork belly for the first time ever. I was a but nervous to be honest as this is a holy grail protein for me. I followed this recipe word for word minute to minute and Boom. .. restaurant quality pork belly for 4 served! I don't think I'll ever order this on a night out ever again! Thank you so much for this recipe. Legend!
  60. Miranda August 16, 2014 at 1:10 am Reply
    I'm trying it tonight yay!! Always wanted to cook it but didn't think it was so easy thanks Chelsea
  61. Omar August 19, 2014 at 9:37 am Reply
    Hey Chelsea! Just wondering if this would work with wild pork too? Thanks!
    • Chelsea Winter August 19, 2014 at 9:48 am Reply
      As long as it's fatty, sure thing!
  62. Rose August 26, 2014 at 5:15 pm Reply
    I've made this as my go-to for quite a few dinners with friends ALWAYS with great results. Tomorrow I'm making it with your crispy roast potatoes for a group of 6 Frenchies deep in the the mountains in Les Ecrins, France. Wish me luck! :)
    • Chelsea Winter August 28, 2014 at 9:00 am Reply
      Good luck!
  63. Mandie August 30, 2014 at 3:07 am Reply
    This recipe is divine. I have done several pork belly recipes which have been quite fiddly and make a heck of a mess but this is simple and the tastiest I have tried....search over!! Thanks Chelsea..........keep them coming!!
  64. Liz Buckley September 4, 2014 at 5:00 am Reply
    Thanks so much for that recipe - I followed it on the weekend for my flatmates birthday (she loves pork belly) and I have never cooked it before - in fact, I am pretty hopeless with cooking pork as it is not my favourite meat! It was so easy and simple and OMG - taste bud ZING!!!!! loved it, and really loved the pork for a change! Am going to use this again!
  65. Wendy Slieker September 6, 2014 at 9:03 am Reply
    Perfect timing. I have a piece of pork belly sitting in my fridge and was wonderong how to cook it this time for Father's Day. Lets hope it turns out as delicious as it looks.
  66. Nic September 6, 2014 at 7:31 pm Reply
    I start with a hot oven for an hour to get a good crackle started. Then fill pan with apple cider up to the skin so meat is in a delicious cider bath and won't dry out. Cover and Cook for 3-4 hours. Finish under grill. This also allows you to create moist tasty pulled pork.
  67. Carolyn September 7, 2014 at 9:00 am Reply
    Following your Facebook post of pork belly.. I immediately thought YUM... having sourced from Pokeno butcher and following your recipe we had the best pork dinner ever.. moist, tasty, crispy crackling.. Absolutely delicious... made my husband's Father's Day... thank you!
  68. melanie irie ariana mills-johns September 14, 2014 at 4:04 am Reply
    its in the oven right now cant wait!!
  69. Annette September 23, 2014 at 12:38 am Reply
    Hi Chelsea, could you sit the pork belly on veg e.g. sliced fennel, sliced apple, sliced onion, garlic, salt and pepper instead of a rack?
    • Chelsea Winter September 23, 2014 at 4:08 am Reply
      Yes!
  70. Miss Dominique Whittaker September 23, 2014 at 6:44 am Reply
    In the oven!!! Thanks Chelsea this is a fam favourite now!! I rub fennel seeds in as well (pinched that from Jaimie Oliver) just to mix it up a bit, and it's totes ammaze. Thanks for the foolproof tasty recipe!! xx YUUUUMY
  71. Jo September 23, 2014 at 10:39 am Reply
    Hi Chelsea, are your oven temps for fan bake or just normal? Also could you use a slow cooker for the first bit then transfer to oven to grill skin?
    • Chelsea Winter September 28, 2014 at 3:12 am Reply
      Just normal. And no, I wouldn't recommended a slow cooker.
  72. Jan Simpson September 26, 2014 at 7:36 am Reply
    Hi Chelsea, We had pork belly at a restaurant the other night, it was lovely but when I read your receipe decided to give ago and scored 10/10 from my husband. So thanks Chelsea, that's a great compliment as my husband is a fussy eater.
  73. Sally October 1, 2014 at 9:52 pm Reply
    Hi Chelsea.Tried your pork belly,wow it was wonderful,your recipes are just great.
  74. Melanie Cole October 6, 2014 at 2:28 am Reply
    We used your recipe to cook our piece of pork belly yesterday, and it's the best pork belly recipe we've found yet! Hard to get this one wrong, it's just so simple. This might even be a go-er for our Christmas day cooked meat rather than any other roast. Pork belly really is the best bit of pork you can cook, the crackling and lovely juicy meat without any leftover dry meat. Love how all (well perhaps not all..) the fat just drips into the tray below as it's slowly cooking away in the oven. YUM!
  75. CW October 12, 2014 at 3:20 am Reply
    I know this dish is irresistible, but I would comment that if there are no leftovers - perhaps consider cooking a bigger piece! :-). We have a very simple dish we always, always make with the leftovers. We slice the leftover meat into batons and warm through gently in a non-stick pan (from a cold pan, no fats or water needed), then toss the warmed meat through a very simple (Thai inspired) stirfry. It's a real favourite of ours - would probably work with anyone's favourite stirfry dish.
  76. Toni October 12, 2014 at 6:49 pm Reply
    Does this work the same using rice bran oil? Haven't got olive oil.
    • Chelsea Winter October 14, 2014 at 8:01 am Reply
      Yes.
  77. Kimberley Malloy October 25, 2014 at 12:15 am Reply
    This is absolutely amazing and so easy for a basic cook like me! It's a favourite in our house and always disappears quickly. Thanks for the great recipes Chelsea!
  78. Liz Rothwell October 25, 2014 at 8:45 pm Reply
    Just love this recipe. Its the best for pork belly. Have recommended it to several friends. Keep coming up with your easy but successful recipes.
  79. Riley Smith November 8, 2014 at 12:48 am Reply
    My Mum makes this for me all the time and I love it!!!!!
  80. Dianne Cresswell November 21, 2014 at 7:27 pm Reply
    I Am making this for the second time in two weeks. Is is so easy and the crackling is perfect. Thanks Chelsea for sharing :-)
  81. Chevelle November 28, 2014 at 10:48 pm Reply
    I made this for my family it was absolutely amazing.Thanks for the best recipe ever as before this I had never used pork belly and I will definitely be making this again.
  82. Jenny Bacher December 1, 2014 at 8:58 pm Reply
    Hi Chelsea - when the pork comes out of oven and before you grill the top would this be ok to leave it for 20-25 mins to do your crunchy potatoes - then grill the crackling???
    • Chelsea Winter December 5, 2014 at 10:59 pm Reply
      Yep!
  83. Jill December 12, 2014 at 10:58 am Reply
    Cooked this for my friends and best pork belly I have tasted. Amazing and would do it again Try it guys and gals easy
  84. Gisela Bach December 21, 2014 at 4:48 pm Reply
    First pork belly I ever done, best pork belly I ever had! Love the crispy crackle. Thanks a lot Chelsea!
  85. Shelley December 27, 2014 at 7:10 pm Reply
    I have never cooked a pork belly before so I was a bit nervous as I was doing it for Xmas lunch, WOW it was amazing the meat just fell apart and the crackling was incredible. I did a 3 kg belly and it was perfection. Loving your recipes on Facebook!!!!!!
  86. Kel January 7, 2015 at 9:02 pm Reply
    A fantastically simple but YUMMY pork belly! :) Thanks!
  87. adam January 9, 2015 at 11:32 am Reply
    I just got a 2.5kg whole boneless pork belly from the butchers, we scored it with a very sharp knife. I rubbed a little sage and oil on the underside and oiled and salted the skin. Yummy! An absolute treat and show stopper for our mid-summer birthday buffet!
  88. Fiona January 10, 2015 at 4:09 am Reply
    We are having this tonight with Al Browns Salsa Verde and Parsnip purée, can't wait, it smells soooooo good! Thanks for the recipe :)
  89. Russell Garbutt February 22, 2015 at 8:17 am Reply
    Cooked this last night with new spuds, runner beans, steamed Tuscan kale/silver beet and carrots. Did add a fennel bulb to roasting dish but the pork was divine. Also loved your lamb mince burgers. Great recipes!!!!
  90. Russell Garbutt February 22, 2015 at 8:25 am Reply
    Cooked this last night and it was superb. Served with new spuds, steamed Tuscan kale and silver beet, runner beans and carrots. None left over. Also love your lamb mince burgers. Great recipes!!!!
  91. Denise April 2, 2015 at 11:51 pm Reply
    This is my go-to recipe for Pork belly. I add water to the bottom of the pan so the dripping fat doesn't burn. This recipe comes out perfectly every time no matter the weight of the Pork belly. I am eternally grateful for this recipe. It is a winner!
  92. Debbie April 5, 2015 at 6:16 am Reply
    Easter Sunday Dinner and it was divine! This recipe is so easy and the results are just perfect, soft, soft meat that pulls away with forks, thank you, Chelsea! I will definitely be making this again.
  93. Pingback: What I am cooking right now… | winecakeandcheese

  94. Tania June 15, 2015 at 7:13 am Reply
    Love this recipe, it never fails to amaze me how good it turns out and my kids love it. Can you do exactly the same with Rolled Pork sirloin roast or will it dry out. Thats all they have at our New World this week and I have friends coming for tea on Saturday.
  95. JC June 28, 2015 at 11:53 pm Reply
    I do the same, but sometimes change it up by adding a teaspoon of sugar and a teaspoon of 5 spice and rubbing it on the underside, gives it a yummy chinese style flavour. I also pour boiling water over the skin before drying to pucker it a little
  96. Alison July 3, 2015 at 11:18 pm Reply
    I have never made pork belly before so was very nervous to try it, however it turned out perfectly!! Easy to make, delicious, and the crackling crackled just like your pictures. I had seen a lot of recipes with lots of ingredients and as a student was getting put off but this was just perfect! Will make again :)
  97. Rachael Haywood July 5, 2015 at 4:26 am Reply
    I cooked this last night and had very tasty leftovers today ...how can something so easy to prepare and cook taste so delicious??!! Thank you Chelsea :-)
  98. Carmen July 5, 2015 at 11:39 pm Reply
    I've used this method on pork belly and it's really easy and comes out great. Can I use the same cooking method on a rolled pork roast?
    • Chelsea Winter August 8, 2015 at 5:51 am Reply
      Sorry, I wouldn't :)
  99. Josie July 8, 2015 at 2:14 pm Reply
    I make pork belly all the time...just like this! It's fabulous for a keto diet and I've found it to be a cheap alternative to the traditional roast. I've also cooked it on a bed of apples wrapped in foil (with the skin exposed...one of my favourite dishes! :)
  100. Toni Ruawai July 26, 2015 at 3:16 am Reply
    I have this in the oven right now, and I confess that we also had this last weekend haha It is such a simple recipe for such an amazing outcome. I had to laugh at the comment above about it being extremely unhealthy, as animal fat is the best type of fat you could have. Plus fat = flavour! Keep the great recipes coming Chelsea!!
  101. pat August 2, 2015 at 9:19 am Reply
    Hi, Chelsea what oil would you use for this recipe I'm a bit unsure when it comes to olive oils and which kind of olive oil would you use when you add over green salads, Please Help! :)
    • Chelsea Winter August 8, 2015 at 5:36 am Reply
      Extra virgin is fine, Pat!
  102. Heni August 3, 2015 at 10:25 pm Reply
    Wow, I am going to try this, it sounds amazing! Will post comments in a couple of days! Thank you Chelsea!
  103. Helen Johnstone August 7, 2015 at 10:10 am Reply
    Finally bought some pork belly to try this recipe. I served it with your crunchy potatoes and kumara mash - it was soooo good. Thanks for another wonderful recipe Chelsea
  104. Sharron August 12, 2015 at 9:24 pm Reply
    I've just checked out your recipe and always love to read the feedback before trying myself. You have answered questions and commented for over 2 years on this recipe alone. I wanted to say "Well done to you". That's really impressive and shows you are willing to put in the extra time and effort. I am going to attempt pork belly for tea for the first time.
    • Chelsea Winter August 15, 2015 at 5:06 am Reply
      Thanks Sharron :) I hope you enjoyed the recipe!
  105. Liv knowles August 19, 2015 at 8:57 am Reply
    Hi Chelsea! I made this tonight and it's the best pork recipe I've ever tried so easy and absolutely delicious! Amazing!!!
  106. H. Cho August 22, 2015 at 9:54 pm Reply
    Just made this recipe and it is incredibly delicious. I think I may have added a tad too much salt so I'll adjust accordingly next time. Also found that smaller cuts (2 inches wide by 8 inches long) actually allows the skin to get crispy throughout. Tried it previously using a large slab and it was difficult to get a crispy skin for the whole slab. Thanks!!!
  107. Sofia August 23, 2015 at 11:21 pm Reply
    Wow, wow, wow. Wasn't sure how it would turn out with just salt and pepper for flavouring but it was the best pork belly I have ever had! Was gobbled up by a group of hungry adults. So good and easy! About to share the recipe with them now :o) I used Freedom Farms Pork Shoulder Belly cut, a bit less fat and more meat. Yummmmmmmmy!!! Thanks Chelsea :o)
    • Chelsea Winter August 26, 2015 at 11:57 pm Reply
      Yay!
  108. Chantelle August 31, 2015 at 6:22 am Reply
    Made this tonight with 750g pork belly and it was PERFECT! Thank you :)
  109. Jodyann September 12, 2015 at 11:39 pm Reply
    Morning Chelsea, firstly let me congratulate you for assisting people one on one with their questions. I am currently using one of those small bench top ovens and have found I have to adjust the cooking temp with most items to prevent overcooking, would this also apply to the pork belly and if so what temp would you recommend ? Thanks in advance :)
    • Chelsea Winter September 15, 2015 at 11:41 pm Reply
      Hiya, I'm really sorry but without having seen or used the oven before, I really can't tell - just give it a go :)
  110. Linda September 13, 2015 at 10:37 am Reply
    Hi Chelsea, Wow, lots of comments. I would just like to say it is so good seeing you recommending free range pork. You are in a good position of power to put the word out there. I know a lot of people can't afford free range, but with people that can, it plants the seed in their brains to buy it. You go girl!
    • Chelsea Winter September 15, 2015 at 11:40 pm Reply
      Thanks, I just think we can make kinder choices each day to help improve the animal welfare situation bit by bit!
  111. Katie September 28, 2015 at 4:18 am Reply
    Hi Chelsea :) Love this recipe, it is our absolute fave. I want to cook this and have your crunchy roast potatoes with it and as they are best cooked with nothing else in the oven what is the best thing to do with the pork belly while the potatoes are in the oven? Would it need covered and put in the warming draw? Thanks :)
    • Chelsea Winter October 8, 2015 at 5:34 am Reply
      It can just rest :)
  112. Kate @mindfoodly October 19, 2015 at 5:13 am Reply
    Hi Chelsea, How many would this serve :)
    • Chelsea Winter October 27, 2015 at 3:20 am Reply
      About 6.
  113. rachael te karu November 16, 2015 at 11:22 pm Reply
    I use this recipe all the time its a huge winner in my whanau, its comfort food at its best. Its really easy to make not much fuss and no mess i add a mash either potatoes and pumpkin or orange kumra mash and beans or asparagus .. followed with a home made baked baileys cheese cake.. that takes me 24 hrs to set.. I love it your a winner Chelsea Winter....
  114. Jane Stammers December 27, 2015 at 5:10 am Reply
    Hi Chelsea, my beautiful daughter bought me your Homemade Happiness for Christmas, it's an exquisite book, with the most delicious recipes ever! Thank you for your Mahi. I'm very inspired to get cooking and most of all to get EATING! YUM!!!
  115. Holly January 31, 2016 at 7:20 am Reply
    Persuaded hubby-to-be to make this on Friday. Absolutely amazing! And the best crackling ever made in this household. Thanks Chelsea, you've made a chef of my man, know he'll be making this his speciality now :)
  116. Kelly February 7, 2016 at 4:56 am Reply
    thanks so much for this... made it for my son's bday dinner...success! impressed the heck out of the family with this baby!
  117. Abby April 24, 2016 at 5:53 am Reply
    Best pork belly recipe EVER. Always crackling 100% of the time! Thanks Chelsea!!
  118. Hannah Davison April 28, 2016 at 1:03 am Reply
    Hi Chelsea, I made this with an asian slaw which cut through the richness of the pork really beautifully and was a perfect refreshing accompaniment. We didn't need anything else, simple and perfect! I'd had that pork belly in my freezer for ages worrying about how to cook it, this is foolproof and I'll definitely be doing it again. Thanks.
  119. Jane May 8, 2016 at 10:18 am Reply
    This is so good. We live in Greece where the pork is fantastic. We like it with apple sauce which we haven't been able to find here so we make our own: 1 apple, peeled/cored/chopped 1 teaspoon sugar Juice of 1 lemon 3 whole cloves sprinkle of powdered cinnamon Put all into small saucepan, bring to boil (small amount of liquid will just bubble) turn down heat to very low, cover and leave for 10-12 minutes or until apple chunks are soft enough to mash. Take out cloves before mashing or you'll lose them. Serve hot or cold with meat. The pork belly recipe is absolutely delicious Chelsea - thanks:) plato-gb
  120. Melissa Brooks May 9, 2016 at 3:21 am Reply
    Have just put it in the oven :)
  121. Helena June 6, 2016 at 5:39 am Reply
    Longest 41/2 hrs ever! Mmmmm .... Nom nom nom .... Dribble dribble ....drooooool .....
  122. Carole July 29, 2016 at 4:02 pm Reply
    Hi I want to do this recipe however my grill function is not working. Would it work if I removed the pork and fried it upside down to get the skin crispy?
    • Chelsea Winter August 3, 2016 at 2:50 am Reply
      Yes, it won't work as well or puff up, but will still go quite crispy.
  123. Ange August 5, 2016 at 10:31 pm Reply
    Chelsea that was fab and an easy recipe too. Thanks very much. The person who posted it's the chocolate of the meat section so right. Yum it was delicious last night and agree with the person who suggested it as an extra meat at xmas. Yum !
  124. Nan September 12, 2016 at 1:13 am Reply
    Hi Chelsea, I'm about to try this recipe... the kids can't wait for tea tonight. I have a steam oven - should I do the first stage of cooking with steam? Many thank.
    • Chelsea Winter October 7, 2016 at 12:15 am Reply
      No that will ruin the cracklin!
  125. Sam B October 4, 2016 at 7:08 am Reply
    Hi there, If a rack is not used is the pork more likely to dry out? Thanks
    • Chelsea Winter October 7, 2016 at 12:12 am Reply
      Yes the bottom can go a bit hard and chewy.
  126. Fernanda October 6, 2016 at 2:20 am Reply
    Hi Chelsea. I made this the other night and it was just WOW! So easy and absolutely delicious. This is the new favourite meal in our home. Thanks :)
  127. Nardene November 6, 2016 at 7:09 am Reply
    Yum! Wasn't a pork belly fan until tonight. How can something so simple and easy be so yum? But it is! Bellissimo! Washing it down with Cadbury Apple Crumble Chocolate now.
  128. Jessica November 12, 2016 at 9:35 pm Reply
    I am going to cook this tonight!! ??
  129. Michelle November 15, 2016 at 12:28 am Reply
    Such a great recipe - and so simple :) I have never enjoyed pork so much. Thanks for the awesome recipes and your friendly approach to cooking.
    • Chelsea Winter December 1, 2016 at 1:13 am Reply
      Thanks!
  130. Sharon November 18, 2016 at 9:01 am Reply
    I brought a pork belly once from Pak n sava it was full of ...like rib bones is that normal? Or should I get a good one from local butcher, Xmas just around the corner x
    • Chelsea Winter December 1, 2016 at 1:13 am Reply
      It's ok if it has bones in it! More flavour. But free range from your local butcher is nice too!
  131. Marshalleq November 20, 2016 at 5:33 am Reply
    LOL, I love those 80's views about eating fat. Fat is not bad for you. Used to love seeing weight watchers ice cream, which was reduced fat and increased sugar lol. Anyway, this is the most amazing recipe for pork Belly EVER. Only time I've nailed it is with this recipe, just got to plan early or you end up eating at 11PM! :D
  132. Sarah November 26, 2016 at 7:43 am Reply
    just cooked a 500gram pork belly with bone in. I followed the guideline of cooking for 3 and a half hours for the firat 130 degree cook. Wow. Soooo yummy. The skin was beautifully crisp and golden. I served it with a plum and port jus, pickled apples and roasted kumara. But, there was a big problem... it is so seriously delicious that even for 2 people 500gm of pork belly is just not enough :)
  133. Sam December 20, 2016 at 10:34 pm Reply
    Chelsea this is such a great recipe! So easy! I was always a little afraid of cooking pork belly, thinking i'd either overcook it or the crackling wouldn't work..But your recipe was a huge success! I've now made this for dinner 4 or 5 times and it has always been amazing, thankyou so much.
  134. Vinnie December 25, 2016 at 7:23 pm Reply
    Huh! What fat? Bugger all fat on a belly! Can't wait. Yummy!
  135. Nicola January 2, 2017 at 1:51 am Reply
    175 comments so far - hope I'm not repeating someone else's comment - I'm thinking putting the crackling on grill function is going to make it spit like mad and smoke which leaves a very messy oven so any tips on avoiding a messy oven top?
  136. Kate January 5, 2017 at 3:30 am Reply
    Made this last night with 645grams of Soggy Bottom Free Range pork, cooked for 3 hours - so good!!
  137. Ruth January 27, 2017 at 5:08 am Reply
    I have to say, pork belly is one of my favourite meals to make and this recipe has quickly become my favourite way to cook it. I've scoured the web and the recipe books and tried many different ways, but this truly makes it juicy, succulent and the best crackling - thanks for the recipe Chelsea.
  138. Pauline matuku March 12, 2017 at 3:57 am Reply
    Pig head is yummy as well.. especially when it has been smoked cooked in a Hangi
  139. Brooke Dibley March 13, 2017 at 6:41 am Reply
    Oh we love pork belly!!! I cook mine this way and instead of propping it up on a wire rack I prop it up on onions and apples cut in thick round slices with some fennel cut in half length wise as well. Once I remove the pork from the roasting dish to serve, I blend all the yumminess in the bottom of the pan to make a yummy thick apple and onion sauce! Yummo!!!
  140. jacqui March 20, 2017 at 6:12 am Reply
    We love this method of slow cooking the pork belly. You can never go wrong and everyone I've made it for absolutely loves it especially my husband. Thanks for the recipe chelsea.
  141. Chris March 24, 2017 at 10:33 pm Reply
    We had a 1.6kg pork belly and between 2 adults and 1 toddler there were no leftovers, so delicious!! Also this is the first time I've managed to get crackling perfect, probably because this recipe is so simple and easy to follow. Thanks Chelsea
  142. Hayley June 3, 2017 at 3:08 am Reply
    I cooked this last night and although I am definitely not skilled in the cooking meat department, I followed this to a T and it was hands down the BEST pork belly I have ever made! The crackling was perfect and the meat was so tender! Thanks Chelsea! :)
  143. Lesieli Oliver July 7, 2017 at 9:43 pm Reply
    I told hubby I would make Pork belly, he replied "it's got next to no meat and lots of fat' - he loves his lean meat. Long story short, I made it and he raved and raved about it! Apparently the most delicious meal he's ever had!!!
  144. Sophie July 15, 2017 at 4:19 am Reply
    This is my favourite Pork Belly recipe! Always a hit with the family, it goes very quickly!!! Thanks Chelsea for the great recipe.
  145. Rob Cook July 17, 2017 at 3:26 am Reply
    I'm cooking this for the second time, and I thought I'd mention that as I don't have a rack to sit the meat on I slice 3 onions in half and sit the pork belly on them..round side down..worked great last time and looking forward to the succulent flavour of these roast onions alongside the porkbelly. thanks Chelsea, you are my first stop for tasty, easy to follow recipes Cheers, Rob Cook
  146. Catmack July 24, 2017 at 12:11 am Reply
    Easy, simple, technique and that produces crowd pleasing results. I love this recipe. Made twice lately. Thank you for posting something so simple - often simple is best.
  147. Ashleigh Radsyn August 23, 2017 at 8:00 pm Reply
    This was incredible (putting it lightly). Superior to any pork belly I have had or paid $40 for at a restaurant :P. Definitely making this again. Winner!!
  148. Dee December 25, 2017 at 11:30 am Reply
    Just finished eating the porkbelly you helped me make! It was devine! It's definitely a winner! Anna M, no fat, no lard! You dont know what you are talking about! Juicy and flavourful! Winner recipe right there!! Thank you Chelsea!!
  149. DonnaMaree Austin December 26, 2017 at 12:30 am Reply
    Thank you Chelsea. I eat ketogenic and I was looking for a lovely sugar-free grain-free recipe that was very high natural fat, and this fits the bill perfectly! I have been eating this way for almost 2 years and have completely reversed all my metabolic disorder conditions (including type 2 diabetes and have the perfect lipid panel of a healthy child!) and I've lost 57 kilos in the process!!.. All from eating unprocessed naturally fatty food. It's definitely the best way to go!
  150. Ash February 2, 2018 at 8:32 am Reply
    I've used this recipe so many times now and it never fails. No faffing aroung with milk baths and having to blast it with heat first to get crackling. It is succulent and the crackiling is amazing. Just with all other Chelsea Winters recipes it is designed for the average home cook to succeed with. Love your work :-)
  151. Lisa March 18, 2018 at 7:01 am Reply
    I too have used this recipe dozens of times it is the best way to cook a pork belly in my opinion. Thanks 10/10
  152. Ruth March 30, 2018 at 3:33 am Reply
    I do one very similar but put the pork belly on a wire rack and half fill the oven roasting dish with water....very moist and very yum
  153. Andreia Short April 27, 2018 at 7:20 pm Reply
    I'm making this for the second time because it's soooo easy and soooo tasty! Mmmmm pork belly ❤
  154. Victoria May 3, 2018 at 7:36 am Reply
    Holy moly, this was amazing. I was convinced it would dry out cooking it for this long but it was so moist and tender and seriously the best crackling ever. When I got to the grill stage mine hadn't started to crackle at all but once I turned the grill on it started to puff up straight away. Your recipes really are foolproof!
  155. Mary watson May 17, 2018 at 6:54 am Reply
    Chelsea I have had on a couple of occasions a twice cooked pork belly. Crackle is taken off and cooked separately and the pork belly is cut and rolled and then cooked again. Absolutely delicious. Any ideas as to how to do it? Cheers Nanam4
  156. Tanya June 16, 2018 at 4:03 am Reply
    Do you add water in the pan while it’s roasting to prevent it from drying out??
    • Chelsea Winter July 8, 2018 at 11:39 pm Reply
      Nope! :)
  157. Irene August 4, 2018 at 4:00 am Reply
    very easy recipe to follow and the end result is delicious.I use this recipe every time and get compliments from everyone.
  158. Steph January 9, 2019 at 6:36 am Reply
    Have made this time and time again! It's amazing and so simple! Fabulous as always 😊
  159. Laura March 3, 2019 at 12:20 am Reply
    This is my go to recipe, have just been told it’s the best thing I cook! Would love to have it in a cook book on my shelf
  160. Ange June 2, 2019 at 11:20 am Reply
    I made this twice a couple of weeks ago from your book, Everyday Delicious. Holy Hannah! I mean I love your recipes, Chelsea, but this one really takes the cake! It was my first time making pork belly and see no reason to ever do a different recipe. Had to do it a second time that week to show off to our oldest daughter how amazing it is. We had Parmesan mashed spud and favourite veges with it as well as a delicious gravy my husband made. Will never buy it at a restaurant again as I can feed the whole family the yummy goodness for the same as it would cost to just feed it to me lol.
  161. Liezel July 7, 2019 at 10:36 pm Reply
    Going to make this tonight!
  162. Kirstan August 13, 2019 at 10:00 am Reply
    Delicious! Thanks Chelsea. Will definitely be making this again :)
  163. Lisa December 14, 2019 at 10:09 pm Reply
    Just love this recipe and wanted to share what it inspired me to do with Pork Chops. I cut the fat and crackling off the chops, score them, then oil and salt them put them in a small baking dish at the bottom of the oven. I cover the chops with blue cheese (or any topping) and bake them. When they are ready put the crackling higher in the oven and grill. Turns out perfect crackling just like on your Pork Belly.
  164. Fiona February 1, 2020 at 11:39 pm Reply
    This is my go to roast pork belly recipe. I have been using it for years now. Easy Peasy and the crackle is devine! Quoted the best Pork I have ever had. And hubby loves his meat! Thanks Chelsea x
  165. Kathy Ross February 27, 2020 at 5:32 am Reply
    Best ever! I have dinner guests, also who have said best pork belly they have had. Thanks Chelsealove what yo9u do
  166. R Katipa March 8, 2020 at 4:26 am Reply
    Hi there. I have NEVER been confident cooking a roast.. however after trying some of your other recipes (and loving them!!), I figured this recipe would be similar in that it would be simple, understandable and totally beginner-proof. And so it was! I'm on to my 3rd roast using this method and can confidently (for the first time) share with my whanau lol thank you. Love your recipes!!
  167. Erica March 8, 2020 at 11:12 pm Reply
    Love this recipe, so easy and so delicious!
  168. Bianca March 27, 2020 at 8:23 am Reply
    Best pork belly recipe. I have used this recipe 7 or 8 times. Awesome
  169. Stewart Hawkins June 20, 2020 at 7:52 am Reply
    Kia ora Chelsea, I just followed your recipe and my wife and I enjoyed a superbly cooked pork belly with perfect crackling and moist pork. Thank you very much for an easy method.
  170. Nadine November 25, 2020 at 10:10 am Reply
    Oh My Goodness! I love simple, tasty, recipes. And this here is next to heaven! Thank you ever so much for sharing with such helpful detail.

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