Crispy Roast Pork Belly
Indulge in the ultimate combination of succulence and crunch with this Crispy Roast Pork Belly recipe—a feast for pork lovers that’s as satisfying to make as it is to eat. Featuring perfectly seasoned meat and irresistibly crackly skin, this dish starts with a simple spice blend of salt, black pepper, fennel seeds, and red pepper flakes, paired with aromatic garlic and fresh thyme for depth of flavor. Roasted at high heat to kickstart the crackling process, then slow-cooked to tender perfection, this pork belly boasts a golden, crispy exterior and juicy, flavorful meat inside. Ready in just three hours, it’s ideal for an impressive dinner centerpiece or a hearty family meal. Serve it up with your favorite sides and savor every bite of this crispy, savory masterpiece! Perfect keywords: crispy pork belly, roast pork belly recipe, crackling pork, easy pork dinner ideas.
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Recipe Information
Ingredients
- 1.5 kilograms Pork belly
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Fennel seeds
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Fresh thyme
- 0.5 teaspoon Red pepper flakes
Instructions
Preheat your oven to 250°C (482°F) and position the rack in the middle.
Score the skin of the pork belly with a sharp knife, making crosshatch cuts but be careful not to cut into the meat.
Pat the pork belly dry with kitchen paper towels.
In a small bowl, combine salt, black pepper, fennel seeds, and red pepper flakes.
Rub the olive oil over the pork belly, then generously sprinkle the spice mixture over the entire surface of the pork, focusing on working the seasonings into the cuts in the skin.
Peel and crush the garlic cloves, mix them with fresh thyme, and spread them evenly in the bottom of a roasting pan.
Place the seasoned pork belly on top of the garlic and thyme, skin-side up.
Roast for 30 minutes at the high temperature of 250°C (482°F) to start the crackling process.
After 30 minutes, reduce the oven temperature to 180°C (356°F) and continue to roast for an additional 2 to 2.5 hours, or until the skin is golden and crispy and the meat is tender.
If the skin is not crisp enough to your liking, turn the oven back to 250°C (482°F) for another 10 minutes. Keep a close eye on it to prevent burning.
Once done, let the pork belly rest for about 15 minutes before carving.
Slice the pork belly into pieces and serve with your choice of sides.
Nutrition Facts
Calories |
8077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 823.6 g | 1056% | |
| Saturated Fat | 293.9 g | 1469% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 15264 mg | 664% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2096 mg | 45% | |
*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.
