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  • Serves 4
  • 1.5 hours
  • Difficulty Medium
  • 6 Ingredients
  • Love

42 Comments

Crispy Pork Belly is always a succulent dish but this one with the added flavours of Rosemary and Thyme tastes amazing.

The process MoM Member Rebecca uses to prepare her pork belly really does ensure a beautifully crispy pork belly!

Serve your crispy pork belly with a pile of Honey Roasted Root Vegetables (you might as well fill up the oven while you have it on), a Green Rice Pilaf or you might prefer a lovely light coleslaw like this Sesame Apple Slaw.

This crispy pork belly would also be delicious with a big dollop of Tomato Relish!

Or you might choose to just eat it on a fresh white bread roll with a lovely big serve of apple sauce.

Whichever way you choose to serve, we bet there’s not a speck left after dinner!

 


Ingredients (serves 4)

  • 1 kg Pork Belly
  • Bunch Rosemary
  • Bunch Thyme
  • 1 Tbsp Oil
  • 1 Tbsp Flaked salt
  • Pinch Cracked Pepper

Method

  1. Remove the pork from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind, being careful to not cut into the meat.
  2. Gently crush (tap with the handle of a large knife or a rolling pin) the herbs and then place half the herbs on a tray then lay the pork onto the herbs. Then lay the rest of the herbs on the top of the pork and cover with paper towel. Weigh down with something heavy and allow to sit for at least a half hour.
  3. If time allows, leave the roast uncovered in the fridge overnight. This further dries the rind and can help the crackling process.
  4. When ready to cook, place the pork on a wire rack in the sink (remove the herbs) and pour a jug of boiling water over the rind. Pat really dry with some paper towel.
  5. It is now time to rub the roast with the oil and the flaked salt and add more salt if you like salty crackling too.
  6. Lay the pork on top of your herbs again in a baking tray. Cook at 240°C - max 250°C conventional and cook until the rind crackles - up to about 50 minutes. It made need a little more time after this - just keep an eye on the crackling to ensure no burning.
  7. Turn the oven down to 180°C and cook for a further 25 minutes.
  8. Once it is cooked, let the pork belly rest for around 10 mins before slicing. Serve with apple sauce, rich gravy, roasted potatoes and greens. Enjoy!

  • We can just never get that crackling right. My boys don’t love me cooking pork in the home, but love eating it out!! Go figure! They just don’t like the smell of it, so we tend not to have it.

    Reply

  • This looks inviting, even if I am not a fan of pork belly! Looks very good.

    Reply

  • I’m going to try this next time we have roast pork and see if it works out as well.

    Reply

  • Simple and easy recipe.

    Reply

  • Great recipe – thanks so much for sharing.

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  • Delicious

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  • This is perfect for date night with the hubby

    Reply

  • This looks so delicious

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  • I made this for dinner tonight. Simply delicious! It’s on the list of favourites.

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  • That crackle looks so crispy. Yum.

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  • My mum makes the best roast pork belly. This looks just as good.

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  • This looks so tasty but my family don’t like pork either unless is bacon and eggs!

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  • The pork looks so tender and succulent yum

    Reply

  • This looks so amazing. However, my family don’t love pork of any kind being cooked in the house. The smell puts them off eating it. Shame.

    Reply

  • Thanx for sharing your recipe.

    Reply

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