Crispy Belly Pork

There’s something so good about crispy pork belly, especially when you get that lovely crunchy crackling on top and the meat underneath is really tender. It’s one of those dinners that feels like a bit of a treat, but it’s actually pretty easy to make at home. And I don’t know about you, but I always think the crackling is the best bit!

This crispy pork belly recipe only needs a handful of ingredients, most of which you’ll probably already have in your kitchen. The seasoning is really simple, with a little ground coriander and sugar alongside the usual salt and pepper. You do need to plan ahead a bit because the pork needs a few hours in the fridge before cooking, but there’s very little hands-on work involved.

I love this kind of recipe for a Sunday dinner when we’ve got a bit more time to sit down and enjoy a proper meal together. Serve it with roast potatoes, some vegetables and plenty of gravy, and you’ve got a really lovely family dinner. It’s also a great one to make when you’ve got people coming over, especially if you want something a little different from your usual roast.

Equipment

You don’t need any fancy equipment to make this crispy pork belly, just a few basic kitchen bits.

• Sharp knife – For scoring the pork skin so you get that lovely crispy crackling.
• Kitchen paper towels – To pat the pork dry before adding the seasoning.
• Small mixing bowl – For mixing the salt, pepper, coriander and sugar together.
• Cast iron Dutch oven or deep roasting pan – Either works well for roasting the pork in the oven.
• Meat thermometer – Handy for checking that the pork is properly cooked before serving.

Ingredients

• 800 g pork belly, skin scored – Try to get a piece with a nice even layer of fat and skin on top, as that’s what gives you that lovely crispy crackling.
• ¾ tsp salt – Helps season the pork and draw moisture out of the skin so it crisps up nicely.
• ¾ tsp black pepper – Just a little to add some extra flavor to the meat.
• ¾ tsp ground coriander – Adds a lovely subtle warmth to the seasoning without being too overpowering.
• ¾ tsp white sugar – A small amount helps balance the seasoning and gives the pork a lovely golden finish as it roasts.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Pat the pork belly dry with kitchen paper. Using a sharp knife, score the skin in parallel lines, then cut diagonally across to create a crosshatch pattern.

2. In a small bowl, mix together the salt, black pepper, ground coriander, and white sugar. Rub this mixture all over the pork belly, making sure to work it into the scored skin.

3. Wrap the pork tightly in cling film and refrigerate for at least 4 hours, or overnight, to help draw out moisture and improve the crackling.

4. Remove the pork from the fridge 30 minutes before cooking. Unwrap and place it skin-side up in a cast iron pot or deep roasting tin. Preheat the oven to 180°C (160°C fan / Gas 4).

5. Roast uncovered for 1 hour 20 minutes, until the meat is tender and cooked through. Increase the oven temperature to 220°C (200°C fan / Gas 7) and continue roasting for another 25–30 minutes, until the skin is golden, blistered, and crisp.

Tips for Perfect Crispy Belly Pork

Getting that lovely crispy crackling is definitely the best part of making pork belly, but there are a few little things that can make a big difference. These are my tips for getting it right every time.

• Make sure the skin is really dry – This is probably the most important bit! Pat the pork belly thoroughly with paper towels before adding the seasoning. Any extra moisture can stop the skin from crisping up properly.
• Don’t cut too deeply when scoring – You want to score through the skin and into the fat, but try not to cut right down into the meat. A really sharp knife makes this much easier.
• Give it plenty of time in the fridge – If you’ve got time, leave the pork uncovered in the fridge overnight. This helps dry out the skin and gives you a much better chance of getting that lovely crunchy crackling.
• Don’t skip the higher temperature at the end – Turning the oven up for the last 25–30 minutes helps the skin turn golden and crispy. Just keep an eye on it towards the end, especially with the sugar in the seasoning, as you don’t want it to burn.
• Keep the skin facing upwards – Make sure the pork is sitting skin-side up in your roasting pan so the top can crisp up properly.
• Don’t cover it while it’s cooking – You want the skin exposed to the dry heat of the oven. Covering it will trap steam and leave you with soft crackling.
• Let it rest before slicing – Give the pork around 10–15 minutes to rest once it’s out of the oven. Leave it uncovered so the crackling stays crispy.
• Use a sharp knife to serve – Crispy crackling can be quite tough to cut through, so a really sharp knife will help you get nice neat slices without pulling the meat apart.

Get Creative!

I love how you can keep this crispy pork belly really simple or change things up a bit depending on what you fancy. The basic seasoning is lovely as it is, but there are plenty of ways to add a bit of extra flavor or turn it into a completely different meal.

• Add some garlic – Rub a little garlic powder into the meaty side of the pork for some extra flavor.
• Try different herbs – Rosemary, thyme or sage all work really well with pork. You could add a little to the seasoning mix or scatter some fresh herbs around the meat while it roasts.
• Give it an Asian-inspired twist – Add a little Chinese five-spice to the meaty side before roasting, then serve with rice, stir-fried vegetables and a dipping sauce.
• Make it a little spicy – A pinch of chili flakes or smoked paprika on the meat is lovely if you fancy a bit of heat.
• Serve it with apple sauce – Pork and apple are such a good combination, and the sweetness goes really nicely with the salty crackling.
• Make pork belly sandwiches – If you’ve got any leftovers, slice the pork and pop it into a crusty bread roll with a little apple sauce or your favorite chutney.
• Try a different side dish – Instead of the usual roast potatoes, serve it with creamy mashed potatoes, roasted sweet potatoes or even fried rice for something a bit different.

Just try to keep any extra herbs, spices or sauces off the skin so you don’t spoil that lovely crispy crackling!

Serving & Storing

I think crispy pork belly is at its best served straight from the oven, once it’s had a little time to rest. That lovely crunchy crackling and tender meat are so good together! We love it with roast potatoes, vegetables and plenty of gravy, but it’s just as nice with creamy mashed potatoes or even some homemade fries. Apple sauce is always a good addition too, especially if you’re making this for a Sunday dinner.

If you’ve got any leftovers, let the pork cool and pop it into an airtight container in the fridge within two hours of cooking. It’ll keep for up to 3–4 days, so it’s great for another meal later in the week. You can slice it up for sandwiches, add it to fried rice or just reheat it with some potatoes and vegetables for an easy dinner.

Reheating: The oven or air fryer is your best bet if you want to get that crackling crispy again. Pop the pork into a preheated oven at 350°F (180°C) for around 10–15 minutes, depending on how thick your slices are, until it’s piping hot all the way through. Keep an eye on the crackling so it doesn’t burn. I wouldn’t recommend the microwave unless you’re in a hurry, as it tends to make the skin soft and chewy.

Freezing: You can freeze leftover pork belly for up to 2–3 months. Wrap it well or store it in a freezer-safe container, then thaw it overnight in the fridge before reheating. The crackling might not be quite as crispy as it was originally, but it’ll still taste lovely.

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