Roasted Pork Belly With Crispy Crackling – a delicious recipe with pork belly, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cover a two pound / one kilo piece skin on pork belly in 75 grams / 2.6 oz (6 Tablespoons / 90 ml) of lightly crushed salt.
2
Insert the probe in the thickest port of the belly.
3
In the bottom rack add water to a baking tray or cookie sheet.
4
On a higher rack (just above the middle of the oven) add a the pork belly. I used a wire rack for better air circulation. Cook at 350F / 175C until desired tempature is achieved (this took 20 minutes). In this case I cooked to 165F / 74C .
5
Remove from the oven. Notice how much the pork has shrunk! Go ahead and turn the oven up to 475F / 250C.
6
Remove the salt from the skin and remove the probe. It's no longer needed, but you could leave it in to see what the final internal temp is. Place the pork back into the oven until the skin gets to you desired crispness. If its gets a little black around the edges do not worry. Use a knife to scrape off the black part.
549
kcal
Calories
32
g
Fat
61
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 2 pounds pork belly Skin on, 6 tablespoons salt.
Yes, Roasted Pork Belly With Crispy Crackling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
