2.4kg (5 lb 4 oz) piece skin-on pork belly*
sea salt
This is the classic crispy pork belly recipe from my meal prepping episode. One cook later, and you’ve got enough pork belly for about 14 serves across three different meals: banh mi, hot and sour soup, and dan dan noodles. Alternatively, just roast it as per the instructions and serve with your usual trimmings!
WATCH THIS RECIPE
Classic Crispy Pork Belly
PREP TIME
10 minutes + overnight chilling
COOK TIME
1 hr 30 minutes
SERVES
Makes about 1.8kg cooked pork belly
Ingredients
Steps
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Use the tip of a small sharp knife to poke lots and lots of holes all over the pork belly skin (as many as you can!). Place the pork onto a baking rack sitting on top of a baking tray.
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Liberally sprinkle with salt. Place uncovered in the fridge overnight.
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The next day, preheat the oven to 220°C (425°F).
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Use plenty of paper towel to pat the pork belly skin until it’s completely dry. You’ll have wiped most of the salt off, so sprinkle it with a little more. Then place in the oven to roast for 40 minutes, rotating the pork after 20 minutes to encourage a more even crackling.
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Then turn the heat down to 150°C (300°F) and roast for a further 40 minutes or until the crackling is crisp all over. Remove from the oven and rest for 10 minutes before slicing. Enjoy as is with your usual roast pork trimmings, or make my meal-prep dishes: Crispy Pork Belly Banh Mi, Crispy Pork Hot & Sour Soup, and Crispy Pork Belly Dan Dan Noodles.
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Notes:
– You can order this size of pork belly from your butcher in advance or you could use 2 smaller pieces.
– You can store your cooked pork belly in the fridge for up to 4 days or freeze it for up to a month.
Amazing Pork belly !!!
Crispy crackling , jucy inside …yummmm !!!!
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All the recipes are simple and have ingredients that are easy to access. They all look delicious! Lemon chicken was so fresh tasting!