Member recipe

Easy Pork Belly

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 minutes Cook: 2 hours and 30 minutes

Skill level

More effort


Serves 6

I always assumed cooking Pork Belly restaurant style was difficult, it was. After two failed attempts with the result being something resembling a piece of flattened coal, I gave it one more go using the boiling water method and it worked a treat. Try to get the pork belly from a butcher.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  1. Take out the Pork Belly from the fridge 30 minutes prior to cooking. Preheat fan oven to 200c.

  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.

  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.

  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..

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.