Roasted Pork Belly with Crackling
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 pound pork belly
  • 1 red onion, sliced
  • 1 apple, cored and sliced
  • 10 sage leaves
  • 1 tbsp fennel seeds
  • 1 head of garlic, lightly smashed
  • corse sea salt
  1. Score the skin of the pork belly. Rub with corse sea salt, rewrap in butcher or parchment paper and refrigerator overnight.
  2. An hour before roasting, take out the meat to bring to room temperature. Pat dry and sprinkle skin with fennel seeds and sea salt.
  3. Pre-heat oven to 450F
  4. Arrange sliced apple and onion in the bottom of a large roasting pan. Add sage leaves and garlic cloves. Place the pork on top of the apple and onion.
  5. Roast the pork in oven for 30 minutes at high heat to start the crackling. Reduce the oven to 300F and continue to cook for 2.5 - 3 hours until fat is rendered and meat is tender. If the crackling needs more time, place meat under the broiler rotating to crisp the skin.
  6. Allow meat to rest for 20 minutes before slicing
Pork belly can easily be prepared on the BBQ in a large disposable pan, following the same preparation except you will need to add liquid to cooking. Liquid could be a cider, apple juice, or chicken broth.
To Grill: Heat your BBQ to 600F. The high heat will render the fat very quickly. Place the pan on the grill, checking until you see the scored skin bubbling. Reduce the heat of the BBQ to 300F. I usually turn off one burner and move the pan to the indirect heat. Cook for 1 hour, do not open the lid of the BBQ. Check after one hour and using a meat thermometer. Just your judgement with the meat/crackling. Allow to rest for 10 minutes before serving.
Recipe by Un Assaggio of Food, Wine, & Marriage at