Three-hour pork belly on a chopping board

Three-hour pork belly

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(66 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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heather444
20th Aug, 2014
5.05
Cooked this now several times and we all absolutely love it and it's so easy too. Would really recommend it!
laxtitute
20th May, 2014
4.05
I served this for a dinner party I threw and it went down brilliantly. I marinaded the pork overnight and the flavour was lovely. It was also the most tender and juicy pork ever. This is certainly a favourite recipe now. Although, my crackling didn't crackle at all, so I cut it off and nuked it while the pork was resting. Any tips as to why it didn't crackle so beautifully with the pork like everyone else's?
dianejaquay
13th Jan, 2014
I made this recipe yesterday. It was my first time ever making pork belly. I had searched the internet for recipes, and this one stood out as easy and doable. The results were AMAZING!!! The crackling was fabulous, and the pork itself was juicy and delicious, probably the best pork I've ever tasted. My guests were equally impressed with the results. I also made the red cabbage dish and everyone loved it. I highly recommend this recipe to anyone who's apprehensive because it's "their" first time!
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cookie-queen
4th Dec, 2013
Really yummy! Definitely going to make this again. Next time I'm going to try it with the red cabbage.
Bigspottedcat's picture
Bigspottedcat
18th Jul, 2013
Hooray! EXCELLENT! What a crowd pleaser!!!!
viviennemcmanus
5th May, 2013
5.05
Absolutely delicious. Easy to cook.
samt1985
30th Apr, 2013
5.05
This is amazing! I'm not a big fan of pork but this is so soft and juicy. I've made this twice in 2 weeks, the first time we had it with the suggested red cabbage and Bay potatoes then the second time I shredded it up and he had it with homemade coleslaw in tortilla wraps. I have to admit that both times I have been guilty of eating the leftovers later in the day. I would really recommend this recipe even for people who are not usually keen on pork. Oh and the crackling has been perfect both times!
clairemc28
18th Feb, 2013
5.05
This recipe makes the most delicious belly pork you will ever taste, absolutely outstanding. I marinated the pork overnight. The meat was so flavoursome and juicy despite having been cooked for three hours and the crackling perfect. I also made the braised red cabbage with apple and served it with leek and potato mash, green beans and gravy. My mouth is watering just thinking about it and I can't wait to cook it again mm mm mm.
parko21
23rd Jan, 2013
5.05
Amazing!
aggy-pants
13th Jan, 2013
I'd never cooked pork belly before and was dubious about cooking it, however, after using this recipe I'm a convert. It was easy to make, totally delicious, moist, crispy mmmmm, I'm making my mouth water just thinking about it. I'll definitely be doing pork belly again using this recipe, gorgeous!

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