Crispy Roasted Pork Belly

4-6
Servings
10m
Prep Time
120m
Cook Time
2h 10m
Ready In


"A recipe from a friend she said she saw it on a tv a number of years ago but has changed the original over the years."

Original recipe yields 4-6 servings
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Nutritional

  • Serving Size: 1 (342.9 g)
  • Calories 1458.3
  • Total Fat - 143.9 g
  • Saturated Fat - 48.8 g
  • Cholesterol - 180 mg
  • Sodium - 1988.8 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.4 g
  • Protein - 24.9 g
  • Calcium - 32.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 1.1 mg

Step 1

Preheat oven to 180°C (350°F).

Step 2

Using a small sharp knife, score the pork skin at 1 cm intervals.

Step 3

Pat the skin dry with paper towel and rub the salt and oil into the skin and incisions.

Step 4

Place the pork, skin-side down, on an oven tray and roast for 1 hour 30 minutes.

Step 5

Remove the pork from the oven and increase the oven temperature to 220°C (425°F).

Step 6

Working quickly, arrange the onion and lemon on the oven tray next to the pork. Turn the pork over onto the onion and lemon. skin side up and roast for a further 20–30 minutes or until the skin is golden and crispy and the meat is tender.

Step 7

NOTE - For the crunchiest pork crackling, be sure to thoroughly dry the skin and if you have the time, you can refrigerate the pork, uncovered, for 2 hours or overnight, as this will let the skin dry out even further, before you oil and salt the rind.

Tips & Variations


No special items needed.

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