{"id":7065239,"date":"2026-09-23T23:25:00","date_gmt":"2026-09-23T23:25:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pork-belly\/"},"modified":"2026-09-23T23:25:00","modified_gmt":"2026-09-23T23:25:00","slug":"pork-belly","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7065239","title":{"rendered":"Pork Belly"},"content":{"rendered":"


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Cooked slowly with a delicious marinade, this Pork Belly<\/strong> recipe gives you a delicious option for a special roast dinner. Juicy meat with a crispy crackling is so easy to make when you know how – follow the step-by-step videos in this recipe to get it just right.<\/p>\n

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I love finding ways of cooking with economical joints of meat that actually feel like a luxury, and my other pork recipes (especially Slow Cooker Pulled Pork<\/a> and Slow Cooker Gammon<\/a>) are always popular because they are inexpensive, simple, versatile and SO delicious.<\/p>\n

Now it\u2019s time to have a go at Pork Belly<\/strong> for your Sunday roast, because I know many find the idea daunting, but I am here to tell you it\u2019s honestly so easy to cook at home!<\/p>\n

With a simple rub to prep<\/strong> and a few tips and tricks<\/strong>, the rest is all about following the guidance for timings and oven temperatures<\/strong> – and that\u2019s it! <\/p>\n

This succulent and juicy cut with layers of meat and fat, and the most delicious crispy crackling on top, is hard to beat when cooked slowly for about 2 hours<\/strong>. <\/p>\n

A marinade combination of black pepper, fennel, thyme and garlic rubbed into it with oil provides so much flavour too.<\/p>\n

I make this alongside the full works when I can, including Yorkshire Puddings<\/a>, Braised Red Cabbage<\/a>, Roast Potatoes<\/a> and Carrot & Parsnips<\/a>. Not forgetting the apple sauce and Gravy<\/a>!<\/p>\n

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Why you’ll love this easy Crispy Pork Belly recipe<\/h2>\n

\"\u2b50\" Good value<\/strong> roast meat option<\/p>\n

\"\u2b50\" Succulent, juicy and full of flavour<\/strong><\/p>\n

\"\u2b50\" Really easy<\/strong> to prep<\/p>\n

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How to get super crispy pork belly crackling<\/h2>\n

Let\u2019s face it, this is a vital part of cooking belly of pork. We definitely don\u2019t want a soggy rind left behind.<\/p>\n

Here are a few very simple tips to make sure you get that crackling just right.<\/p>\n

\"\u27a1\" Drying the pork uncovered in the fridge overnight almost guarantees you crispy skin.<\/strong> The fridge dries the skin out, so when it\u2019s cooking there\u2019s no moisture in it to stop the fat from getting very hot and creating that delicious golden crunch we all love.<\/p>\n

\"\u27a1\" Score the skin on the pork belly, being careful not to cut through to the meat below.<\/strong> This allows the hot air from the oven to get right into the skin and, as a result, crisp up. <\/p>\n

(Sometimes the pork belly you buy from the supermarket will already have cuts in the skin, but often they\u2019ve not been cut very well. Be sure to score the skin every 1cm to make sure the whole of the skin is covered in shallow cuts. If you\u2019re buying your pork belly from the butcher, you can ask them to do this for you, but it\u2019s really easy to do at home with a very sharp knife or even a scalpel if you have one.)<\/p>\n

\"\u27a1\" We start the oven cooking at a very high temperature and then reduce it down,<\/strong> which helps the skin to get crispy while ensuring the meat doesn\u2019t overcook. <\/p>\n

\"\u27a1\" If the crackling needs more colour<\/strong>, turn it back up high for 10-15 minutes and keep an eye on it so it doesn’t burn.<\/p>\n

\"\u27a1\" Rest the pork uncovered after cooking.<\/strong> If you cover it, the crackling may lose its crunch. Don\u2019t worry, it will still stay hot.<\/p>\n<\/div>\n

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Pork Belly Ingredients<\/h2>\n
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