Easy Crispy Pork Belly (Juicy Meat & Perfect Crackling)

This easy crispy pork belly has golden crunchy crackling and tender, juicy meat, with a simple oven method that's perfect for family dinners and special gatherings.

RECIPESFAMILY FAVOURITESCOMFORT FOOD FAMILY FAVOURITES

9/30/20262 min read

Prep: 15 minutes | Cook: 1 hour 30 minutes | Total: 1 hour 45 minutes | Serves: 6
Best For: Family dinners, Sunday lunch, gatherings

Easy Pork Belly with Crispy Crackling

This easy crispy pork belly is all about getting that irresistible contrast between crunchy golden crackling and tender, juicy pork underneath. The method is straightforward, the seasoning is simple and you don't need a long list of ingredients to get plenty of flavour.

Pork is also no stranger to a big family table. Whether you're serving this for Sunday lunch, bringing food together for a gathering or simply making something a little special at home, it's the kind of dish that gets sliced up and passed around quickly.

Ingredients for Crispy Pork Belly

1.5 kg skin-on pork belly
1 tablespoon olive oil
2 teaspoons coarse salt, plus extra for the skin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper

Optional:

1 teaspoon fennel seeds, crushed
Fresh herbs, for serving
Apple sauce, for serving
Roast vegetables, for serving

Step-by-Step Instructions

Dry the pork belly. Remove the pork from its packaging and thoroughly pat the skin dry with paper towel. For even better crackling, leave the pork uncovered in the refrigerator overnight to dry the skin.
Preheat the oven. Heat your oven to 240°C conventional or 220°C fan-forced.
Score the skin if needed. If your butcher hasn't already done so, carefully score shallow lines through the skin without cutting deeply into the meat.
Season the meat. Rub the garlic powder, onion powder, black pepper and 1 teaspoon of salt over the sides and underside of the pork belly.
Prepare the skin. Rub the olive oil over the dry skin, then generously work the remaining coarse salt across the surface and into the scored lines.
Arrange the pork. Place the pork belly skin-side up on a roasting rack over a roasting tray. Make sure the skin sits as level as possible so it crackles evenly.
Start at high heat. Roast for 25–30 minutes, or until the skin begins to blister and develop crackling.
Reduce the temperature. Lower the oven to 180°C conventional or 160°C fan-forced and roast for another 60 minutes, or until the pork is tender and cooked through.
Check the crackling. If some sections need more colour, increase the oven temperature again briefly and watch the pork closely until the skin is crisp.
Rest the pork. Remove from the oven and rest uncovered for 10–15 minutes before slicing. Don't cover the crackling tightly with foil or the trapped steam can soften it.
Slice and serve. Cut into generous pieces and serve while the crackling is crisp.

Helpful Tips

Dry skin is the secret to good crackling. Moisture works against you, so pat the pork thoroughly dry.
Keep the pork belly level in the roasting tray so the skin cooks as evenly as possible.
Don't pour liquid over the skin while roasting.
Watch closely during the final high-heat stage — crackling can go from golden to burnt surprisingly quickly.

Why This Recipe Works

High initial heat helps blister and crisp the pork skin.
Lowering the temperature allows the meat underneath to cook gently and remain tender.
Simple seasoning lets the flavour of the pork remain the focus.
Requires only a handful of everyday ingredients.
The overnight drying step is optional but can improve the crackling.
Makes a generous centrepiece for family meals and gatherings.

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