Pork Belly Slow Roast with Crackling
Three hours in the oven but five minutes of actual work. Crackling so good it'll make grown adults fight over it.
Ingredients
Makes 5 portions
- 1.00 kg pork belly joint , skin scored
- 1.00 tablespoon olive oil
Per portion
Method
-
1
Take the pork out of the fridge 30 minutes before cooking. Preheat oven to 220C.
-
2
Pat the skin completely dry with kitchen roll. Rub with olive oil and a generous amount of salt — really push it into the score lines.
💡 Dry skin + salt + high heat = crackling. This is the entire secret.
-
3
Roast at 220C for 30 minutes until the skin starts to blister.
⏱ About 30 mins
-
4
Reduce to 160C and cook for another 2.5 hours.
⏱ About 150 mins
💡 Don't open the oven. Resist.
-
5
Rest for 15 minutes before slicing.
⏱ About 15 mins
📦 Batch Cooking Guide
Storage
Fridge 4 days. Keep the crackling separate — it goes soggy in the fridge. Re-crisp under the grill.
Reheating
Slice and reheat in a pan or microwave. Grill the crackling separately for 2 minutes.
Serving ideas through the week
Day 1: Sunday roast with greens. Day 2: Cold with apple sauce (sugar-free). Day 3: Sliced and pan fried until crispy for a quick dinner.
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