
Master the art of the perfect pork belly with this foolproof slow-roasting method. You'll achieve incredibly tender, melt-in-your-mouth meat topped with a layer of golden, puffy, and ultra-crispy crackling.
Prepare the skin: Pat the pork skin thoroughly dry with paper towels. Place the pork belly on a plate and leave it uncovered in the refrigerator overnight. This dehydrates the skin, which is the secret to achieving a loud, airy crunch. If you are short on time, pat it as dry as possible before proceeding.
Preheat your oven: Set the oven to 140°C (285°F). If using a fan-forced oven, set it to 120°C.
Season the meat: Drizzle 1 teaspoon of olive oil over the flesh side only (avoid the skin). Rub in 1/2 teaspoon of salt, the black pepper, and the fennel powder. Make sure to get the seasoning into all the cracks and sides of the meat.
Create a foil 'boat': Place two large sheets of aluminum foil on your workspace. Place the pork belly in the center, skin-side up. Fold the foil up around the sides of the pork to create a snug, open-topped box. Pinch the corners tightly to ensure no juices leak out. Place the foil-wrapped meat on a baking tray.
Season the skin: Pat the skin dry one last time with a paper towel. Rub with the remaining 1/2 teaspoon of oil, then sprinkle the remaining 1/2 teaspoon of salt evenly across the entire surface of the skin, from edge to edge.
Slow roast: Place the tray in the oven and roast for 2 1/2 hours. After the first 1 1/2 hours, briefly remove the tray and tighten the foil around the pork (as the meat will have shrunk). This keeps the rendered fat level high around the meat, keeping it moist while the skin dries further.
Increase the temperature: Remove the pork from the oven and increase the oven heat to 240°C (465°F).
Level the surface: Remove the pork from the foil and place it on a wire rack set over a tray. To ensure the crackling browns evenly, use small balls of scrunched-up foil tucked under the meat to prop it up so the skin surface is perfectly horizontal and level.
Crisp the crackling: Return the pork to the high-heat oven for 30 minutes. Rotate the tray after 15 minutes to ensure even browning. If certain spots are darkening too quickly, cover them with small patches of foil. Note: This stage can be smoky, so ensure your kitchen is well-ventilated.
Rest the meat: Remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to settle, ensuring the meat stays succulent.
Slice and serve: Use a sharp serrated knife to cut the belly into 2cm (4/5") thick slices. Serve with apple sauce, cauliflower puree, or a rich vermouth jus for a fine-dining experience.
For the best results, the skin must be bone-dry before the final high-heat blast. If the crackling isn't puffing evenly, it's usually because the surface isn't level; use the foil-ball trick to fix this. Always use a serrated knife (like a bread knife) to slice the pork—it saws through the hard crackling without tearing the tender meat.




