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…
oh and also is it the same amount of cooking time if the pork belly has bones in it?
Could you use the fat that drips off it to make crispy potatoes?
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!!!
Hi Chelsea, just wanting to know what would be the best temperatures throughout the process if your oven only has fan bake and no option for “bake”? Thanks :)
I’m planning this for Xmas day (again, it’s so YUM) – but I’m wanting to do a BIG piece, like 4-6 kgs. What would that do to the cooking time??
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….
Is there anyone who can help me with previous question? I’m needing to do this tomorrow
Hi Chelsea, I couldn’t get a piece of pork belly big enough so had to get two smaller pieces one weighing 0900 and the other 0.750. I may put them both in the oven at the same time on same rack. How long would I cook these for
Hi Chelsea, I’m going to be cooking this again tomorrow (for about the 10th time!!) but tomorrow’s one is nearly 4kg, do you have any advise for times, does it need to be in the oven for much longer? Thanks heaps!!
Hi Chelsea,
How many would this serve :)
About 6.
Hi Chelsea, whats the difference between pork belly and pork leg roast (bone in)?? i have the roast, will this recipe still work the same? really want to give it a go!
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 :)
It can just rest :)
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!
Thanks, I just think we can make kinder choices each day to help improve the animal welfare situation bit by bit!
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 :)
Hiya, I’m really sorry but without having seen or used the oven before, I really can’t tell – just give it a go :)
Made this tonight with 750g pork belly and it was PERFECT! Thank you :)
Hi there, My boneless pork belly is only 670grams. Do I need to reduce any of the cooking times? Really looking forward to this and don’t want to muck it up! Thanks.
Hi Chelsea, I only have 600g of pork belly, can you let me know how much to adjust the cooking times, thanks.
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)
Yay!
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!!!
Hi Chelsea!
I made this tonight and it’s the best pork recipe I’ve ever tried so easy and absolutely delicious!
Amazing!!!
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.
Thanks Sharron :) I hope you enjoyed the recipe!
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
Wow, I am going to try this, it sounds amazing! Will post comments in a couple of days! Thank you Chelsea!
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! :)
Extra virgin is fine, Pat!
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!!
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! :)
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?
Sorry, I wouldn’t :)
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 :-)
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 :)
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
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.
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Hi! I’m using a much smaller piece of belly I think about 600 grams. How should I adjust cooking time and temp please :)
Hi,
I am planning on cooking this on Sunday for Mothers day but the oven I have only has conventional where both top and bottom elements go or fan assisted bake. Can you advise different cooking times for this?
Thanks
I’m going to try this today. Was just wondering what would be best salt to use? Table or course? And would spanish olive oil work as well? Thanks :) wish me luck!
Absolutely delicious. I don’t have a wire rack so I halved three potatoes and popped it on top of them instead. Mmmmmmm. Potatoes slow-roasted in pork fat :)
Hi there, I am thinking of cooking a 1kg pork loin tonight. Do you think it would work?
Thank you, I have now used this reciepe 4 times and it has never failed. From flopping crackling every time to perfection every time :) and so easy.I did a minor variation I put the pork on a bed of onions and sliced apple on top of tin foil then wrap the tinfoil to just under the skin. The meat is devine.
Gilda
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.
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!
Hi could I cook the pork belly on a bed of onions, celery, etc?
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!!!!
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!!!!
We are having this tonight with Al Browns Salsa Verde and Parsnip purée, can’t wait, it smells soooooo good! Thanks for the recipe :)
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!
Hi Chelsea …. Favourite gift this Christmas was your cook book! I have tried your pork belly recipe twice and it is amazing. This time I am cooking for a larger group so I have a piece of pork belly that is over 3kg. Could you give me an idea of how much longer I would need to cook it. Thanks
A fantastically simple but YUMMY pork belly! :) Thanks!
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!!!!!!
Hi Chelsea!
Do you baste theskin while it’s in the oven? It looks wonderfull :)
Do you put it on a normal baking/ roasting tray? Or does it need to have wires? Can i just use a cookie sheet?
Thanks heaps