Crispy Pork Belly

Instructions

1. Dry the skin thoroughly. Pat the pork belly completely dry with paper towels. For best results, leave uncovered in the fridge overnight — dry skin equals crispy crackling.

2. Score the skin. Using a sharp knife, score the skin in a crosshatch pattern at 1cm (½ inch) intervals. Cut through the skin into the fat layer, but don’t pierce the meat. This helps render fat and creates that signature crackling.

3. Season generously. Rub the coarse sea salt into the scored skin, working it into the cuts. Season the meat side with the fine salt.

4. Preheat your oven. Set to 220°C (425°F) for the initial blast.

5. Start the roast. Place the pork belly skin-side up on a rack in a roasting pan. Brush the skin lightly with melted duck fat. Roast for 30 minutes at high heat to start the crackling process.

6. Lower and slow cook. Reduce oven temperature to 160°C (320°F). Continue roasting for 1 hour 45 minutes. The internal temperature should reach 85°C (185°F).

7. Final crisp. If the crackling isn’t fully puffed and golden, finish under a hot grill for 2-3 minutes, watching constantly to prevent burning. The skin should blister and crackle.

8. Rest before slicing. Let the pork belly rest for 10 minutes. Slice into thick portions with a sharp knife, cutting through the crackling with confidence.

Tips

• Overnight drying is key. The drier the skin, the better the crackling. If short on time, use a hair dryer on the skin for a few minutes.
• Don’t skip the scoring. Deep, even scores let heat penetrate and fat escape, creating that shattering texture.
• Use a meat thermometer. The meat should be fork-tender while the skin is crisp. 85°C (185°F) internal temp is your target.
• Resting matters. The juices redistribute, keeping each slice moist and flavourful.