Three-hour pork belly on a chopping board

Three-hour pork belly

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(60 ratings)

Prep: 10 mins Cook: 3 hrs Plus marinating

Easy

Serves 6

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted

Nutrition and extra info

Nutrition: per serving

  • kcal585
  • fat44g
  • saturates16g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein45g
  • salt0.83g
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Ingredients

  • 2 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp black peppercorns
  • 1 small bunch thyme, leaves only

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 garlic cloves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
  • 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

  2. Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

  3. When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.

  4. After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

  5. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

  6. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').

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Comments, questions and tips

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shellfire
13th Dec, 2018
5.05
Absolutely delicious, including the red cabbage. Crackling was top nothc. Made this a couple of times now. No problems with burning. A definite keeper!
Pacopepe
17th May, 2018
1.05
Burnt! Far too long in oven. Waste of time and money. And the fan temps are the wrong way round. Even like that 3 hrs is way too long
ivanzidek
2nd Jan, 2018
I think you have your fan/gas temps back to front. 180° fan would be way hotter than 160° gas.
Karolina Charalambides's picture
Karolina Charal...
27th Aug, 2018
Actually the recipe states180C/160 fan/gas 6 and this means 180C conventional oven (without fan) or 160C if using a fan oven.
mothertheresa
9th Jul, 2017
5.05
Really, really good, pretty much did what it said on the box! Had a huge piece of pork belly, so lowered the temp and increased the cooking time for the middle part, but stuck to the rest as per recipe! I left uncovered in fridge overnight. Meat was succulent, fat rendered down and crackling sublime. Will def be doing again.
Tannietwee
21st Jan, 2017
I did not have fennel seeds and much as I think you should follow the recipe posted to see whether it is good I tried Caraway seeds instead (given that they both have that aniseed base). I imagine the flavour was similar and I have to say it was lovely, a total winner! The crackling had a slightly lemon flavour to it which was really nice. I would definitely use this recipe again, it's a winner.
Camille Livera
2nd Nov, 2016
I often change recipes without having tried the original. I stuck to this recipe given the reviews and it was a hit on Melbourne Cup day 2016 when I had family over. The best pork belly recipe I've cooked to date.
Mandy Connie
26th Sep, 2016
5.05
OMG this was amazing. And do the cabbage it was really good.
googe00
9th Sep, 2016
5.05
WOW!, I was reading the many great comments below and noticed that a few people had changed things up a little to make it better and wondered why?. I have never cooked Pork Belly before tonight and have always been a little afraid of trying to be honest. Tonight i decided to cook the Pork Belly exactly to the recipe above and i have to say... this has got to be the best pork belly i have ever had, better than anything i have had in a restaurant. The meat was tender, the marinade made the pork so so tasty and the crackling was out of this world. thank you for such a great recipe.
marywoolliams
29th Aug, 2016
Delicious. I didn't marinade it for long at all (only an hour) but it was still delicious. The fennel and pepper gave it a lovely flavour. It was the first time I have ever - in twenty-plus years of serious cooking - had really successful crackling! I made a gravy from the juices under the pork - I added some white wine, sage and half a teaspoon of honey, which brought out the flavours of the pork well. I roasted potatoes which was fine, but I would actually recommend mash. Home grown vegs were great with this including Savoy cabbage, carrots and French beans.

Pages

Distracted
24th Jun, 2015
Should the skin also be marinated or not?
goodfoodteam's picture
goodfoodteam
23rd Jan, 2017
Hi there, thanks for your question. No you don't need to rub the marinade on the skin.
Tannietwee
21st Jan, 2017
No, just the flesh.
Slow Cook
21st Mar, 2014
Hi, How much would I need to knock off the cooking time if I was cooking 750g pork belly ? Thanks for any help.
goodfoodteam's picture
goodfoodteam
31st Mar, 2014
Hi there. We'd reduce the initial and final 30 minute slots to 20 minutes, and the middle cooking time to 1hr 30.
jayjay500
25th May, 2014
If you deglaze the roasting tin for the gravy use a sweetish cider, otherwise white wine with a little red currant jelly. This helps counter the bitterness of the lemons. Also, butternut squash roasted with big cloves of garlic tastes lovely with this as well.