Slow Cooked Roast Pork Belly with Crackling

The succulent Slow Cooked Roast Pork Belly will melt in your mouth with flavors that burst after 3 hours of roasting!

The fat renders as the pork belly is slowly roasted. It’s then cooked confit style in its fat. It’s a given that if we are talking about roasted pig belly, the pursuit of perfectly crisp, bubbly crackling is a must. The simple steps of this recipe will deliver that goal consistently, every time.

Ingredients

• 1.5kg Pork Belly
• 15g Fennel Seeds
• 5g sea salt
• 100ml Olive oil
• carrots handful
• celery handful
• onions handful
• garlic cloves skin on
• 1 bunch fresh thyme
• 1 bottle of white wine

Step 1

Heat oven to the highest temperature (this is to get the pork crackling). With a sharp Chef Toolbox Knife score the skin down to the meat (don’t cut the meat) go across the skin and make the cuts close together. Crush the fennel seeds and sea salt and mix.

Step 2

Pour half of the oil on top of the skin of the Pork Belly and sprinkle half of your fennel and salt mixture, rubbing on top. Then pour the remainder of the oil fennel and salt mixture and rub thoroughly between the cut-scored skin.

Step 3

Wash the vegetables cut into large pieces and place them in the bottom of the roasting dish. Add the whole garlic bulbs with the skin on. Spread over the thyme leaves.

Step 4

Place the Pork Belly on top of the vegetables and put in the hot oven for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown. Then turn the oven down to 170C and roast for 1.5 hours.

Step 5

Carefully open the oven pour in the wine to the base of the roasting dish where the vegetables are and continue to cook for another 1.5 hours. Remove the meat carefully and check if it falls apart easily.

Step 6

Once you are happy with the tenderness of the meat serve it up and enjoy!

Chef’s Tips

Add whatever vegetables you like!

Slow Cooked Roast Pork Belly with Crackling

The succulent pork will melt in your mouth with flavors that burst after 3 hours of roasting!

The fat renders as the pork belly is slowly roasted. It’s then cooked confit style in its fat. It’s a given that if we are talking about roasted pig belly, the pursuit of perfectly crisp, bubbly crackling is a must. The simple steps of this recipe will deliver that goal consistently, every time.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings 8

Ingredients

  

• 1.5 kg Pork Belly
• Fennel Seeds
• 5 g Sea salt
• 100 ml Olive oil
• Carrots handful
• Celery handful
• Onions handful
• Garlic cloves skin on
• 1 bunch Fresh thyme
• 1 bottle White wine

Instructions

 

• Heat oven to the highest temperature (this is to get the pork crackling). With a sharp Chef Toolbox Knife score the skin down to the meat (don't cut the meat) go across the skin and make the cuts close together. Crush the fennel seeds and sea salt and mix.
• Pour half of the oil on top of the skin of the Pork Belly and sprinkle half of your fennel and salt mixture, rubbing on top. Then pour the remainder of the oil fennel and salt mixture and rub thoroughly between the cut-scored skin.
• Wash the vegetables cut them into large pieces and place them in the bottom of the roasting dish. Add the whole garlic bulbs with the skin on. Spread over the thyme leaves.
• Place the Pork Belly on top of the vegetables and put in the hot over for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown. Then turn the oven down to 170C and roast for 1.5hours.
• Carefully open the oven pour in the wine to the base of the roasting dish where the vegetables are and continue to cook for another 1.5 hours. Remove the meat carefully and check if it falls apart easily.
• Once you are happy with the tenderness of the meat serve up and enjoy!

Notes

Add whatever vegetables you like!