1- Getting crispy pork belly starts with the right setup, and it’s easier than you might think. Begin by selecting 1 kg (2 lb) of pork belly with skin on, ensuring it’s about 3 to 3.5 cm thick for even cooking. Dry the skin overnight uncovered in the fridge or pat it thoroughly dry if you’re in a hurry this step is crucial for that amazing crackling.

2- Next, rub the flesh side with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optionally 1/2 teaspoon fennel powder to add flavor. Wrap the pork in two layers of foil, making sure the flesh and sides are enclosed while the skin stays exposed. Pat the skin dry again, then rub it with 1/2 teaspoon olive oil and sprinkle the remaining 1/2 teaspoon salt evenly over it.

3- Preheat your oven to 140°C (285°F, or 120°C fan) to kick off the slow roasting process. Place the wrapped pork in the oven and roast it for 2 1/2 hours, tightening the foil around 1 1/2 hours in to keep the moisture locked in. This slow method tenderizes the meat beautifully without drying it out.

4- After slow roasting, remove the foil and set the pork on a rack or use foil balls to keep the skin level this helps for even crisping. Crank up the oven to 240°C (465°F) and roast for another 30 minutes until the skin puffs up and turns golden. If some spots brown too fast, cover them with foil patches to avoid burning.

5- Once done, let the pork rest for 10 minutes before slicing it into 2 cm thick pieces. Serve it up with your go-to sides and sauces, and remember a key tip: don’t score the skin, as it can lead to rubbery patches focus on drying and salting instead. For ideas on complementary sauces, try this fresh cherry BBQ sauce recipe from our site.