Project Description

Is there anything better than a crispy crackle covered pork belly?

I love The crunchy crackle and the tender belly, my favourite roast ever!

This method is easy even though there are a few steps and the result is perfect every-time!

It takes some time, so start the day before!

Score the Pork Belly skin with a sharp knife, these craft knives are perfect!

Crackle

Open up the score lines and sprinkle generously with salt

Crackle

Store, uncovered in the fridge overnight

Crackle
Crackle

Just before cooking, brush off the salt and pat dry

Notice how the salt has dried and penetrated the skin, this will help the crackle

Crackle
Crackle

Brush the skin with oil

Coat the skin with salt again

Crackle
Crackle

I’ve placed a sheet of baking paper in a cast iron pan.

Place the Pork Belly into the pan, skin side down

Crackle

Weigh the belly down, I’m using a brick covered in foil

Cook over high heat to start the crackle

Crackle
Crackle
Crackle

Lift the belly every 5-10 minutes to prevent it from sticking

Check the condition of the crackle each time

After 30-40 minutes you crackle will have started to form and it will be uniformly golden

Crackle
Crackle

Lower the heat

Turn the belly so the skin is up

Check the condition of the crackle each time

Continue to cook until the belly is tender and the fats have rendered leaving the flesh moist and soft

Crackle
Crackle

Let the Belly rest for a few minutes.

Then carve into slices and serve

Check the condition of the crackle each time

Continue to cook until the belly is tender and the fats have rendered leaving the flesh moist and soft

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