Crispy Pork Belly Recipe

Score and dry

Pat the pork belly thoroughly dry with paper towels. Using a very sharp knife, score the skin in parallel lines about 0.5 cm apart, cutting through the skin and just into the fat but not into the meat. Flip the belly and trim any excessively long pieces so it fits in your roasting pan.

Season

Rub the flesh side (underside) of the pork belly with 1 tablespoon kosher salt, the black pepper, smashed garlic and thyme sprigs. Rub the skin side with olive oil, then sprinkle evenly with the remaining 1 tablespoon kosher salt, working it into the scores — this helps draw moisture from the skin for crisping.

Dry-rest (recommended)

For best crackling, place the seasoned pork belly uncovered on a tray in the refrigerator for at least 4 hours or overnight to dry the skin. If short on time, allow it to sit at room temperature for 30–60 minutes before roasting.

Roast low and slow

Preheat oven to 150°C (300°F). Place the pork belly skin-side up on a wire rack set over a rimmed baking tray. Add 150 ml water to the tray (not touching the pork) to keep the meat moist. Roast for 2 to 2.25 hours, until the meat is tender and a thermometer inserted into the meat reads about 70–75°C (158–167°F).

Crisp the skin

Increase oven temperature to 240–250°C (465–485°F) or use the grill/broiler. Remove the tray with the pork belly carefully, discard the water from the tray, and return the pork belly to the oven on the rack. Roast for 10–15 minutes, watching constantly, until the skin puffs and becomes deep golden and crackling. If necessary, move the oven shelf closer to the heat source but watch carefully to avoid burning.

Rest and slice

Remove pork belly and let rest for 10–15 minutes. Sprinkle sea salt flakes onto the crackling. Using a sharp knife, slice into portions (about 2 cm thick) and reserve warm.

While the pork roasts, make the apple purée. In a medium saucepan, melt the butter over medium heat. Add the chopped apples, sugar, lemon juice, water, ground cinnamon and salt. Stir to combine.

Cover and cook gently for 12–15 minutes, stirring occasionally, until apples are very soft and break down. If the pan dries out, add a splash more water (1–2 tbs).

Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender and purée until completely smooth. Taste and adjust seasoning—add a little more lemon juice or sugar if needed. Strain through a fine sieve for an extra-smooth texture if desired. Keep warm or refrigerate until plating.

If using powdered pectin: Pour the apple juice into a small saucepan and stir in the sugar and pectin until dissolved. Add lemon juice. Bring to a gentle boil over medium heat, stirring constantly, and simmer for 1–2 minutes. The mixture will thicken slightly.

If using agar-agar: Combine apple juice, sugar, agar-agar and the 30 ml water in a small saucepan. Bring to a full boil and simmer for 2 minutes while whisking to dissolve agar completely. Remove from heat and stir in lemon juice.

Let the gel mixture cool for 1–2 minutes, then spoon small drops (7–10 mm diameter) onto a silicone mat or non-stick tray. For rounder drops, use two spoons or a piping bag with a small round tip. Allow drops to set at room temperature 20–30 minutes (agar sets faster), then transfer to fridge for 10 minutes to firm. The drops should be tender, fruit-forward and hold shape. Store chilled until plating.

To serve, smear about 1–2 tablespoons of apple purée on each plate (use extra 60 g divided). Place a slice of warm crispy pork belly on top of the purée.

Arrange 4–6 apple drops around the pork for bursts of concentrated apple flavor and texture contrast. Scatter microgreens or parsley over the dish and finish with a light sprinkle of sea salt flakes. Serve immediately so the crackling remains crisp.