Crispy Slow Roasted Pork Belly

Serves: —

main pork european

Ingredients

  • 1 kg pork belly with skin on
  • 7.5 ml olive oil
  • 1.25 g fennel powder
  • 6.0 g salt
  • 0.62 g black pepper

For Serving

  • Apple Sauce
  • Vermouth Jus
  • Cauliflower Puree

Instructions

  1. Place pork belly on a plate. Pat skin dry with paper towels and leave uncovered in fridge overnight to dry out the skin.
  2. Preheat oven to 140°C.
  3. Drizzle flesh with 5.0 ml oil, sprinkle 3.0 g salt, pepper, and fennel powder, and rub all over the flesh.
  4. Wrap pork in foil, skin side up, creating a snug enclosure. Place on a tray.
  5. Pat skin dry, rub with 2.5 ml oil, and sprinkle remaining 3.0 g salt over the skin.
  6. Roast in the oven for 2.5 hours. After 1.5 hours, remove and tighten the foil, then continue cooking.
  7. Increase oven temperature to 240°C.
  8. Remove pork from foil and place on a rack set over a tray. Use foil to prop up pork so the skin is level.
  9. Roast for 30 minutes until the crackling is deep golden and crispy, rotating as needed.
  10. Remove from oven and rest for 10 minutes before slicing.

Notes

It's best to use non-vacuum-packed pork belly with flat, even skin for better crackling.

Fennel powder adds a subtle aniseed flavor to the pork. You can grind fennel seeds if you don't have powder.

Pork belly can be stored for 3-5 days. Reheat meat in the microwave and crackling in a hot oven.