Pork Belly Recipe
Slow-cooked pork belly with a crispy crackling
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Ingredients
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Main Ingredients
For the Crackling
Method
Preparation
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern, making cuts about 1 cm apart. Make sure not to cut into the meat.
- 2
Season the Pork
Rub the pork belly all over with salt, black pepper, minced garlic (crushed or finely chopped), and fresh rosemary. Ensure that the seasoning gets into the scored cuts.
- 3
Chill
Place the pork belly in the refrigerator, uncovered, for at least 2 hours or overnight. This helps to dry out the skin for better crackling.
Cooking
- 4
Preheat Oven
Preheat your oven to 160°C (320°F).
- 5
Prepare for Slow Cooking
Heat a large oven-safe pot or Dutch oven over medium heat and add olive oil. Once hot, place the pork belly skin-side down and sear for about 5-7 minutes until the skin starts to brown.
- 6
Add Water
Turn the pork belly over and pour 500 ml of water into the pot. Bring it to a gentle simmer.
- 7
Slow Cook
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours until the pork is tender.
- 8
Crisp the Crackling
After slow cooking, remove the pot from the oven. Carefully take the pork belly out and place it on a baking sheet. Pat the skin dry, then rub sea salt on top.
- 9
Increase Oven Temperature
Increase the oven temperature to 220°C (430°F). Place the pork belly back into the oven and roast for an additional 20-30 minutes or until the skin is crispy.
Serving
- 10
Rest the Pork
Once the crackling is achieved, remove the pork belly from the oven and let it rest for about 10-15 minutes before slicing.
- 11
Serve
Slice the pork belly into pieces and serve hot, optionally with sides of your choice.