Roasted pork belly is a savory delight that’s perfect for serving at family gatherings or special occasions. The crispy, crackling skin on top of tender, flavourful meat is a testament to the art of roasting, and that makes it a truly marvellous crowd-pleaser. This recipe will guide you through the steps to create a succulent, mouthwatering dish.
What then could be better than to gather your family and friends around the table and savour that crispy, succulent roasted pork belly. The rich flavors and contrasting textures will make this dish a memorable meal for everyone.
Serve it with a good old-fashioned gravy or why not try our cider and chorizo sauce.
Serves 6
Ingredients
- 2.5 to 3 pounds (about 1.1 to 1.4 kg) pork belly, skin-on. Get your butcher to advise you too on the best sort. It needs to have layers of marbling because the fat is then rendered out.
- 1 tablespoon olive oil
- 1 tablespoon salt
- 2 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon of coriander seeds (optional)
- 1 teaspoon of fennel seeds (optional)
- 1 bay leaf with the central rib removed
Preparation
1. Preparing the Pork Belly:
a. Start by placing the pork belly, skin-side down, on a clean work surface. Use a sharp knife to score the skin. A box cutting blade which is adjustable is perfect for this job!
Make a cut down the centre of the skin from top to bottom. Make diagonal cuts about 1/2 inch apart as in a herringbone fashion, being careful not to cut into the meat.
b. Flip the pork belly over and make shallow cuts into the meat side. This will help the seasonings penetrate the meat.
c. Pat the pork belly dry with paper towels, ensuring that the skin is as dry as possible. This is crucial for achieving crispy skin.
2. Seasoning the Pork Belly:
a. Rub the pork belly all over with the olive oil. Make sure to coat it evenly.
b. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary along with any other herbs.
Mix well to create a flavorful seasoning blend. You can do what Jamie Oliver does and make a dry seasoning of equal parts of coriander seeds, fennel seeds, crushed bay leaf, black pepper and sea salt. It might also help to pound the seasonings and herbs together in a pestle and mortar.
c. Sprinkle and rub the seasoning blend evenly over both sides of the pork belly, making sure to get it into the scores you made earlier. Be generous with the seasoning, as this will flavor the meat during the roasting process.
d. Place the seasoned pork belly on a wire rack set over a baking sheet. This allows air to circulate around the meat and helps the skin crisp up.
3. Refrigerate and Air-Dry:
a. Cover the seasoned pork belly loosely with plastic wrap and refrigerate it for at least 4 hours, or ideally overnight. This will allow the salt to penetrate the meat and further dry the skin.
4. Preheat the Oven:
a. Preheat your oven to 450°F (230°C). Make sure your oven is fully heated before you start roasting.
5. Roasting the Pork Belly:
a. Place the pork belly in the preheated oven on the middle rack, skin-side up.
b. Roast for 30 minutes at 450°F (230°C) to help the skin start crisping up.
c. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for about 1.5 to 2 hours. The exact cooking time will depend on the thickness of your pork belly. You’ll know it’s done when the skin is crispy, and the meat is tender and fully cooked. To ensure the skin is crispy, you can finish by broiling for a few minutes.
6. Rest and Slice:
a. Once the pork belly is done, remove it from the oven and allow it to rest for about 15 minutes before slicing. This rest period allows the juices to redistribute, resulting in a juicier meat.
b. Use a sharp knife to slice the pork belly into thin, succulent pieces. The crispy skin and tender meat make for a perfect combination of textures.
7. Serving:
Serve the roasted pork belly slices on a platter, garnished with fresh herbs and accompanied by your choice of sides. Roasted vegetables, mashed potatoes, or a light salad work well with this dish.
The leftovers are brilliant for lunches and snacks. You can also freeze it once it is cooked and we have even added it to pasta.
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