Slow-Roasted Crispy Pork Belly
Make slow-roasted crispy pork belly with juicy tender meat and deeply golden crackling using a low-and-high oven method.
Prep: 5 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 45 minutes
Ingredients
Ingredients
- 1 kg pork belly with skin on
- 1 1/2 tsp olive oil divided
- 1/2 tsp ground fennel
- 1 tsp kosher salt divided
- 1/4 tsp black pepper
Instructions
Instructions
- Pat the pork skin dry and leave it uncovered in the refrigerator overnight if possible.
- Heat the oven to 285°F (140°C). Rub the flesh with 1 teaspoon oil, fennel, half the salt, and the pepper.
- Wrap the pork snugly in foil with the skin exposed and place it on a tray.
- Dry the skin again, rub it with the remaining oil, and sprinkle with the remaining salt.
- Roast for 2 1/2 hours, tightening the foil after 1 1/2 hours as the pork shrinks.
- Remove the foil, raise the oven to 465°F (240°C), and place the pork skin-side up on a rack.
- Prop the pork level with small foil balls and roast for 30 minutes until the crackling is puffed and deeply golden.
- Rest for 10 minutes, then slice and serve.
Notes
Keep the skin as level as possible during the high-heat finish for even crackling.