Pork Belly With Crackling

Pork Belly With Crackling

Dan and Steph
5 from 1 vote


  • 1 Piece SunPork Pork Belly
  • Olive Oil
  • Flaky Salt


  • 24 hours prior to cooking – take the pork belly out of the pack and score the skin 5mm – 10mm apart from one side to the other – this is very important that it’s done thoroughly then leave uncovered in fridge overnight 
  • Take pork out of the fridge 30 minutes prior to cooking and preheat oven to 250 degrees C fan forced
  • Cover top of the pork skin with a generous amount of salt really pushing salt into the score marks
  • Then cover generously in olive oil, again pushing the oil into the score marks
  • Then sprinkle another generous amount of salt then pour 2 cups of any stock into the bottom of the pan and place into hot oven for 30 minutes
  • After 30 min drop the temperature of the oven to 150 degrees C for 90 mins
  • After the 90 minutes crank the oven back to 250 degrees C again and cook for another 20 minutes
  • After these steps I guarantee the best pork belly with crackling you have ever eaten
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