Crispy Pork Belly
Indulge in the irresistible allure of Crispy Pork Belly, a dish that marries succulent, melt-in-your-mouth meat with perfectly crispy crackling for a show-stopping centerpiece. This recipe transforms a humble pork belly into a gourmet delight using a blend of crushed fennel seeds, sea salt, and aromatic spices to enhance its flavor. The secret to achieving the ultimate crunch lies in carefully preparing the skin and roasting it low and slow before finishing at high heat for that signature golden-brown crispness. A final drizzle of garlicky rice vinegar adds a tangy brightness that balances the richness of the pork. Perfect for family dinners or special occasions, this recipe is a must-try for fans of flavorful, texture-rich dishes. Simple to prepare yet wildly satisfying, this Crispy Pork Belly is destined to become your new favorite roast recipe.
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Recipe Information
Ingredients
- 1.5 kg pork belly
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons fennel seeds
- 1 teaspoon ground white pepper
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 4 cloves garlic cloves
Instructions
Preheat your oven to 150°C (300°F).
Pat the pork belly dry with paper towels.
Score the skin of the pork belly in a crosshatch pattern using a sharp knife. Be careful to only cut through the skin and not the meat.
Crush the fennel seeds in a mortar and pestle, then combine with 1 teaspoon of sea salt, black pepper, and white pepper.
Rub the spice mixture into the meat side of the pork belly, not the skin side.
Place the pork belly skin side up on a roasting tray.
Brush the skin with olive oil, then sprinkle the remaining sea salt evenly over the skin. This will help draw out moisture to ensure crispy crackling.
Pour 500ml of water into the bottom of the roasting tray, avoiding the skin. This will help keep the meat moist during roasting.
Roast the pork belly in the preheated oven for 90 minutes.
After 90 minutes, increase the oven temperature to 220°C (430°F) and roast for an additional 30 minutes, or until the skin is puffed and crisp.
Meanwhile, crush the garlic cloves and mix them with the rice vinegar. Set aside for dressing later.
Once the pork belly is crispy and cooked through, remove it from the oven. Let it rest for 10 minutes before slicing.
While resting, pour the garlicky rice vinegar over the sliced pork belly to add a tangy flavor.
Slice the pork belly into bite-sized pieces. Serve immediately to enjoy the crispy crackling and succulent meat.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
