Free Range Pork Belly with Perfect Crackle
Introduction
Free range pork belly is a richly marbled cut, with layers of succulent meat and soft fat under a skin that, treated right, turns into shattering crackle. The secret to perfect crackle is a dry skin and a two stage cook: a long, gentle roast to render the fat and tenderise the meat, then a blast of high heat to puff and crisp the skin.
This is a show stopping centrepiece that rewards a little patience. Start with good free range pork, dry the skin thoroughly, and let the oven do the rest.
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Ingredients
For 5 servings
- 1.5kgfree range pork bellyskin on, scored
- 1 tbspsea saltflaked, for the skin
- 1 tspsaltfor the meat
- 1 tspblack pepper
- 1 tbspolive oilor melted tallow
Utensils
5 items to gather · Tap to tick off
- Roasting tray and rack
- Sharp knife or scorer
- Paper towel
- Serrated knife
- Chopping board
Cooking Steps
Dry the skin
The day before, pat the skin completely dry and leave it uncovered in the fridge overnight to dry out further. Dry skin is the key to crackle.
Score and season
Score the skin in close lines if not already scored, cutting into the fat but not the meat. Rub the meat side with salt and pepper, then rub oil and flaked salt into the skin.
Slow roast
Sit the belly skin side up on a rack in a tray and roast at 150°C for about 2 hours until the meat is tender and the fat has rendered.
Blast the crackle
Raise the oven to 240°C, or use the grill, and roast for 20 to 30 minutes until the skin puffs and crackles all over. Turn the tray for even crisping.
Rest
Rest for 10 to 15 minutes, skin side up so it stays crisp.
Slice and serve
Slice through the crackle with a serrated knife into thick pieces and serve.
Nutrition
Per Serving
Recipe serves 5Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you get perfect crackle on pork belly? +
Two things matter most: a dry skin and high heat at the end. Dry the scored skin uncovered in the fridge overnight, rub it with oil and salt, then roast low to render the fat before blasting it at 240°C until the skin puffs and crackles. Moisture is the enemy of crackle.
Should you score pork belly skin? +
Yes. Score the skin in close lines, cutting through the skin and into the fat but not the meat. Scoring helps the fat render, lets the salt and heat penetrate, and gives the crackle its characteristic crisp lines. Many butchers will score it for you on request.
Why dry pork belly skin before roasting? +
Crackle forms when the skin is dry and the fat beneath renders and puffs it up. Any surface moisture steams instead of crisping. Leaving the salted, scored skin uncovered in the fridge overnight pulls out moisture and is the single biggest factor in reliable, shattering crackle.
What temperature do you cook pork belly at? +
Roast pork belly low at 150°C for around 2 hours to render the fat and tenderise the meat, then finish at 240°C, or under the grill, for 20 to 30 minutes to crisp the skin. The low then high approach gives you both tender meat and proper crackle.
How do you slice pork belly with crackle? +
Rest the belly skin side up so the crackle stays crisp, then slice it with a serrated knife, which saws through the crisp skin without shattering it everywhere. Cut into thick pieces so each serving has a good ratio of crackle, fat, and meat.
