Pork Belly: How to Get Crackling That Crackles

Pork belly is layers of meat and fat under a thick skin, and when it is cooked well it is one of the great roasts. The challenge is getting the meat soft and the skin crisp at the same time. These are the steps that make it work.

Choosing Your Belly

Look for a piece with even layers of meat and fat and a flat, smooth skin. A rectangular piece of 1 to 1.5kg is easiest to cook evenly and feeds four to six. Bone-in belly has the ribs attached and takes a little longer. Boneless is easier to slice.

Score the Skin

Scoring lets the fat escape and the skin puff. Use a very sharp knife or a clean craft blade and cut lines about 1cm apart, through the skin and into the fat but not into the meat. Ask at the counter and we'll score it for you.

Dry It Out

Moisture is the enemy of crackling. Pat the skin completely dry with paper towel, then leave the belly uncovered in the fridge overnight, skin side up. The skin will feel tight and leathery, which is exactly what you want.

Season

Just before roasting, rub the skin with a little oil and plenty of salt, working it into the scores. Season the meat underneath with salt, pepper, and fennel seeds or five-spice if you like.

Roast: Hot, Then Gentle

1. Heat the oven to 230 to 240°C.
2. Sit the belly on a rack in a roasting tin, skin side up. The skin must be level, so prop up any low corners with scrunched foil. Fat pools in dips and stops them crackling.
3. Roast for 25 to 30 minutes, until the skin starts to bubble and puff.
4. Turn the oven down to 160 to 180°C and roast for another 1 to 1½ hours, until the meat is tender when pierced.

Pork is safely cooked at about 70°C, but belly is best cooked well past that so the fat softens and the meat turns tender.

If the Crackling Will Not Crackle

Do not panic. Slice the meat off under the skin if you have to, or simply put the whole belly under a hot grill and watch it closely for a few minutes. The skin will bubble up quickly. Turn the tin if it browns unevenly.

Rest and Slice

Rest the belly for 15 minutes, uncovered. Covering it will soften the crackling. Turn it skin side down on the board and cut through with a heavy knife, which is easier than sawing through crackling from the top.

Serving

Serve with apple sauce, roast potatoes and greens, or slice it into thick pieces with a sticky glaze and steamed rice. For a step-by-step recipe, see our crispy roasted boneless pork belly, and the free Pork Guide explains every cut.