Crispy Slow-Roasted Pork Belly
Crispy Slow-Roasted Pork Belly is a succulent and flavorful dish featuring tender pork belly with perfectly crackling skin. Slow-roasted for hours, it delivers juicy meat beneath a golden, crispy top—ideal for special occasions or a comforting dinner.
- Prep Time: 10 minutes (plus 4+ hours drying time)
- Cook Time: 3.5 hours
- Total Time: 4+ hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
- 2–2.5 lbs pork belly, skin on
- 1 tbsp kosher salt (plus extra for skin)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp fennel seeds, crushed (optional)
- 1 tbsp olive oil
- 1 tbsp white vinegar or lemon juice (for crisping the skin)
Instructions
- Score the pork belly skin in a crisscross pattern or in straight lines, being careful not to cut into the meat.
- Pat the pork belly completely dry with paper towels. Let it air-dry uncovered in the fridge for at least 4 hours or overnight for best crackling.
- Preheat oven to 300°F (150°C). Rub the meat side with salt, pepper, garlic powder, and crushed fennel seeds if using.
- Place pork belly skin-side up on a rack in a roasting pan. Roast for 2.5 to 3 hours until meat is very tender.
- Increase oven temperature to 450°F (230°C). Brush the skin with vinegar or lemon juice, then sprinkle generously with salt.
- Roast for an additional 30–40 minutes, or until the skin is blistered and crispy. Watch closely to avoid burning.
- Let rest for 10 minutes, then slice and serve.
Notes
- Drying the skin is key to getting the perfect crispy crackling.
- Use a sharp knife or utility blade to score the skin.
- Serve with apple sauce, mustard, or a tangy slaw to balance the richness.
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 0g
- Sodium: 780mg
- Fat: 55g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
Find it online: https://ukfinda.com/crispy-slow-roasted-pork-belly/