Cooking pork belly can be a rewarding experience, especially when you achieve that perfect balance of tender, juicy meat and crispy, golden crackling. Here’s a step-by-step guide to help you cook pork belly to perfection.
Preparing the Pork Belly
Drying and Scoring the Skin
For many recipes, it is crucial to dry the skin thoroughly. You can leave the pork belly uncovered in the fridge overnight to dry the skin[1][4].
Scoring the skin is a common technique, though not universally recommended. If you choose to score, use a very sharp knife to make shallow cuts in a diamond pattern, ensuring you do not cut into the meat. This helps the fat render out and the skin crisp up[2][4].
Seasoning
Rub the flesh side of the pork belly with oil, salt, pepper, and any other desired spices or herbs. For the skin, rub generously with flaky salt to draw out excess moisture. Let it sit at room temperature for about 30 minutes to allow the salt to work[2][4].
Roasting the Pork Belly
Low and Slow Roasting
Preheat your oven to a low temperature, around 140°C (285°F) or 160°C (320°F) fan. Place the pork belly in a heavy, oven-safe pan or skillet, skin side up. If scoring is not used, you can wrap the flesh sides with foil to protect them from drying out and to catch the melting fat[1][2].
Roast the pork belly for about 2-3 hours at this low temperature. This slow roasting ensures the meat becomes tender and the fat renders out[1][4].
Levelling the Pork Belly
To achieve even crackling, it is important to keep the skin level. Use balls of foil or other supports to prop up the pork belly so the skin is as horizontal as possible. This prevents uneven cooking and burning of the skin[1].
Crisping the Crackling
High Heat Finishing
After the slow roasting, increase the oven temperature to a high heat, around 240°C (465°F) or 210-225°C (410-435°F) fan. Place the pork belly back in the oven for about 30 minutes to crisp up the skin. Rotate the pork belly as needed to ensure even cooking and to prevent burning[1][2].
Additional Methods
Air Fryer Method
For a quicker and more hands-off method, you can use an air fryer. Preheat the air fryer to 160°C (320°F), cook the pork belly for 40 minutes, then increase the heat to 200°C (392°F) and cook for another 10 minutes until the skin is crispy[2].
Pan Frying Method
For a different texture, you can pan-fry sliced pork belly. Blanch the slices in boiling water for 5-10 minutes, then pat dry and season. Cook in a skillet over medium heat until the skin is golden brown and crispy. This method is ideal for smaller portions and a quicker cooking time[2].
Resting and Serving
After cooking, let the pork belly rest for about 10 minutes before slicing and serving. This allows the juices to redistribute, making the meat even more tender[1].
Storage and Reheating
Cooked pork belly should be stored in the fridge at below 5°C (41°F) and can be kept for up to 2 days. It can also be frozen for up to 4 months. Always store it in an airtight container[2].
Most Important Facts About Cooking Pork Belly
Drying the Skin: Drying the skin overnight in the fridge or patting it dry with kitchen paper is crucial for achieving crispy crackling[1][2][4].
Scoring vs. Not Scoring: Scoring the skin can help with fat rendering and crackling, but some methods recommend not scoring to avoid cutting into the meat[1][2][4].
Low and Slow Roasting: Roasting at a low temperature (around 140°C/285°F) for 2-3 hours ensures the meat is tender and the fat is rendered out[1][2].
Levelling the Pork Belly: Keeping the skin level during roasting is essential for even crackling and to prevent burning[1].
High Heat Finishing: Finishing the pork belly at a high temperature (around 240°C/465°F) for 30 minutes is key to achieving crispy crackling[1][2].
Storage: Cooked pork belly should be stored in the fridge below 5°C (41°F) or frozen for up to 4 months in an airtight container[2].
By following these steps and tips, you can achieve perfectly cooked pork belly with tender meat and crispy, golden crackling.
