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Crispy Pork Belly


1 slab of pork belly -+2kg


1 portion of pork belly:

Bone in: 350g p/p

Bone out: 250-300g p/p


Flavoured salt for a rub

20ml   coriander seeds

20ml   fennel seeds

10-20ml        black pepper

2        bay leaves

30ml   sea salt

Mix and grind in a paste and mortar.


Prepare the pork belly

1.     Score the pork belly thought the skin.

2.     Rub with the flavoured salt.  Dust the excess off.

3.     Pre-heat oven, to 230-250 C

4.     Cut onions into halves.  Place in a roasting pan.  Place pork belly directly on to off the onions, skin side up

5.     Place in pre-heated oven (230-.250°C) for about 40 minutes.  Turn oven down 150°C/

6.     Place pork on an oven rack with a tray of mixed vegetables under it to catch the dripping.  2-3 hours.

7.     Toss the vegetables occasionally.


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