How To Cook Crackling Pork Belly Recipe

This crackling pork belly offers a sensational mix of flavors and textures. Among pork belly recipes, its perfectly crisp skin and tender, juicy meat are elevated by aromatic garlic and fennel seeds. The dish delivers a delightful crunch with every bite, making it an enticing centerpiece for any meal that celebrates hearty, savory enjoyment.

I always get excited about making crackling pork belly because its crispy skin and savory flavor just hit the spot. I start with a 1.5kg pork belly with skin on, then I use 2 tbsp kosher salt along with a bit more to help dry out the skin.

Adding 1 tsp baking soda is my secret to getting that super crispy crackling. I mix in 1 tsp freshly ground black pepper, 1 tsp garlic powder and 1 tsp fennel seeds that I lightly crush for an extra flavor boost, then drizzle 1 tbsp olive oil over it all.

This recipe not only gives you great flavors, but it also creates a dish with a good balance of protein and fat. I like to serve it alongside roasted summer vegetables or even enjoy it as fried pork belly.

It’s a straightforward, meat dish that shows how awesome a pork roast in the oven can be.

Why I Like this Recipe

1. I love how the recipe gives me the perfect mix of crispy skin and tender pork so every bite is just amazing.
2. I really like that it explains exactly how to prepare everything step by step, even if my kitchen skills arent always perfect.
3. I enjoy how the seasoning mix, with a touch of fennel seeds and garlic powder, makes the flavors pop without being too overpowering.
4. I appreciate the clear instructions on drying the pork belly and using the high heat at the start to get that crackling just right, it makes the whole process fun and satisfying.

Ingredients

• Pork belly is full of protein and fat, it brings a rich texture and satisfying crunch from its skin.
• Kosher salt is key for seasoning and helping dry out the skin giving you that perfect crackling.

  Its simple but effective

• Baking soda works wonders by aiding the crispness of the pork skin and ensures a delightful crunch each bite.
• Olive oil adds a layer of healthy fats that smooth out the flavors and enhances the overall richness.
• Garlic powder infuses a warm, savory taste with an extra aroma that makes the dish extra inviting.

Ingredient Quantities

• 1.5kg pork belly with skin on
• 2 tbsp kosher salt (plus a bit more to really dry out the skin)
• 1 tsp baking soda (this helps the crackling get super crispy)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp fennel seeds, lightly crushed (optional but adds a nice touch)
• 1 tbsp olive oil

How to Make this

1. Pat the pork belly dry really well with paper towels, especially the skin side, then leave it uncovered in the fridge for at least an hour if you can to help dry out the skin even more.

2. Preheat your oven to 220°C (430°F). This high heat at the start is key to getting that perfect crackling.

3. With a sharp knife, score the skin in a criss-cross pattern, being careful to only cut through the skin and not too deep into the fat.

4. In a small bowl, mix the kosher salt (plus a little extra if you like it extra crispy), baking soda, freshly ground black pepper, garlic powder, and lightly crushed fennel seeds.

5. Rub the seasoning mix evenly all over the pork belly, making sure you get it into all the little scored areas on the skin.

6. Drizzle the olive oil over the meat side and rub it in to help the seasonings stick.

7. Place the pork belly skin-side up on a wire rack set over a roasting tray. This helps air circulate and makes the skin crispier.

8. Roast in the preheated oven for about 30 minutes to start the crackling process, then lower the temperature to 160°C (320°F) and cook for another 1 to
1.5 hours until the meat is tender.

9. To check if the skin is nice and crispy, you can increase the temperature back up to 220°C (430°F) for the last 5-10 minutes if needed.

10. Once done, take the pork belly out of the oven and let it rest for about 10 minutes before slicing it up to serve. Enjoy your crunching crackling pork belly!

Equipment Needed

1. Paper towels – needed to pat the pork belly dry
2. Refrigerator – to chill the pork belly uncovered for extra-dry skin
3. Oven – preheated, first at high heat and later at a lower temperature
4. Sharp knife and cutting board – for scoring the pork belly skin safely
5. Small bowl with measuring spoons – for mixing and measuring the spices
6. Wire rack – to set the pork belly on for proper air circulation
7. Roasting tray – to place underneath the rack for catching drippings
8. Oven mitts – to handle the hot equipment and pork belly safely

FAQ

How To Cook Crackling Pork Belly Recipe Substitutions and Variations

• If you dont have kosher salt, try using coarse sea salt. You might need a little less since its generally a bit saltier.
• If you run out of baking soda, you can use a tiny bit of baking powder instead though its not as effective for the crisping effect.
• If you only have regular ground black pepper, that’s fine. Its a bit less aromatic than freshly ground tho.
• If you dont have garlic powder, minced garlic can work but be careful it might burn on the skin.
• If fennel seeds arent available, a pinch of caraway seeds adds a somewhat similar flavor vibe.
• Instead of olive oil, you can use a neutral oil like vegetable oil to get a similar crispy result.

Pro Tips

1. Make sure the pork skin is super dry before cooking. I usually pat it off really well and then leave it uncovered in the fridge even overnight if I have the time. This extra step seriously helps the crackle come out much crispier.

2. Use a really sharp knife when scoring the skin, and try not to go too deep into the fat. Even little mistakes here can mess up the crispiness, so take your time and be as precise as you can.

3. Keep an eye on the temperature during cooking. If the skin doesn’t look crackly enough, bumping up the heat for the last few minutes really works wonders. Don’t be afraid to adjust the heat a bit if you feel it needs it.

4. Let the pork belly rest after you take it out the oven. Even if you’re super hungry, resting for ten minutes allows all the juices to settle which makes the meat tastier and easier to cut without it falling apart.