Roasted Pork Belly

5 from 1 vote

Roasted Pork Belly with a crispy and golden crackling and a moist and tender meat, a delicious dish for your Sunday Roast, or any other big celebration throughout the year. It's a very easy recipe that requires minimal prep, and while it might not be quick, it surely is a great roast for the whole family.

Prep Time5

Cook Time2 30

Resting Time30

Total Time3 5

Course: Main Course

Cuisine: International

Servings: people

Calories: 1728kcal

Author: Daniela Apostol

Ingredients

2 kg pork belly, bone in
1 tablespoon coarse salt
1 teaspoon ground black pepper

Instructions

Preheat the oven to 230 degrees Celsius (450 Fahrenheit, 210 fan oven).
Season the pork belly with salt and pepper, arrange it onto a large roasting tray lined with tin foil, and roast for 30 minutes.
Lower the temperature to 180 degrees Celsius (350 Fahrenheit) and continue to roast for 1 and a half hour.
Increase the temperature again to 230 degrees Celsius (450 Fahrenheit) for the last 30 minutes.
Remove the tray from the oven, and cover it loosely with kitchen foil for the roast to rest for 20-30 minutes before carving.

Notes

The cooking time depends entirely on the weight of the pork belly. The way you calculate how long it needs to cook for is by roasting it for 30 minutes per half a kilo or a pound, plus 30 minutes. The resting time is a separate time though.
The reason you start with a high temperature is to render the fat, or melt it - a pork belly has quite a lot of it. Increasing the temperature again will give us a super crispy skin.
Do leave the roast to rest, covering it with foil will not make the skin go soft, it stays crispy regardless. While the meat rests, the juices run, allowing the meat to be moist and delicious.

Nutrition