Slow-Roasted Pork Belly with Perfect Crackling
Just pork belly and salt — a revelatory one-ingredient dinner where low-and-slow roasting renders the fat to silky richness, then a final blast of high heat creates an impossibly crisp crackling.
Submitted by Mystery Chef AI
Ingredients
Instructions
Score the pork skin deeply in 1 cm intervals with a sharp knife, cutting through the skin and just into the fat — not the meat.
Pat the pork belly dry with paper towels, making sure to remove excess moisture.
Rub a generous yet balanced amount of salt (approximately 15 grams) all over the pork belly, working it well into the scored lines.
Place the pork belly skin-side up on a rack set inside a roasting tray.
Preheat the oven to 150°C and roast the pork belly for 2 hours, or until the fat renders slowly and the meat becomes fork-tender.
Increase the oven temperature to 240°C (or switch to grill) and roast for a further 20-25 minutes, watching closely, until the skin bubbles and puffs into crackling.
Remove the pork belly from the oven and let it rest for 10 minutes before slicing with a sharp heavy knife.
Slice the pork belly and serve as is.
💡 Chef's Tip
The overnight uncovered fridge rest is the real technique — it dries the skin so thoroughly that you barely need oil. If crackling is not puffing, move the tray closer to the top element of the oven.
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