• 2 kg butchers pork belly
  • 2 teaspoons of sea salt
  • 1 tablespoon of sunflower oil
  • Optional: Herb salt, e.g. Tuscan salt mix for a different flavour


  • STEP 1
    Take out the Pork Belly from the fridge 30 minutes prior to cooking. Preheat fan oven to 200c.
  • STEP 2
    Place a rack in the sink with the pork belly skin side up on it and pour a full kettle of boiling water gently over the skin. Pat dry and rub a desert spoon of oil all over the skin. Sprinkle 2 teaspoons of sea salt all over while pushing into cuts. Optionally sprinkle your favourite spice or herb mix over too. Tuscan salt mix with lemon zest works well.
  • STEP 3
    Place the pork belly directly onto middle upper shelf in the oven using a deep tray underneath to catch the dripping fat. Cook for 15 minutes at this heat then lower the temperature to 160c for 2 hours.
  • STEP 4
    After 2 hours turn the heat up to 200c for a final hot blast to get the crackling up some more, around 10 to 15 minutes depending on your oven. This is more a visual step, keep an eye on it as it can quickly burn. Take out and leave to stand for 15 minutes..
  • STEP 5
    Optional: You can roast potatoes under the meat so the hot fat drips onto them. Add a little extra oil to the under tray, about 80 minutes before the end put par-boiled potatoes into the hot fat basting them all over. While the meat is resting, move the potatoes up a shelf to crisp off some more.

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