Slow Cooked Pork Belly

Succulent pork belly that breaks apart with your fork, topped with a crisp crackling ... perfect for a winters evening.

Pantry Items

  • Szechuan Pepper Salt for ‘the Passionate Foodie’ 
  • Roasted Garlic Oil for 'the Passionate Foodie'
  • Candied Balsamic, Clove and Apple Paste for 'the Passionate Foodie'

Shopping List

  • 1 - 2kg piece of Pork Belly
  • 3 medium onions
  • 2 green apples


Take two long sheets of aluminium foil and put in baking dish. 

Cut the peeled onions and apples lengthwise in thick slices and place onto the foil.  The onion and apple keeps the pork off the bottom of the pan so that it will not stew in its own juices, whilst imparting the flavour of the onions and apples and keeping the pork moist as it cooks.

The secret to perfect crackling is to (1) score the rind finely, (2) ensure the rind is free of all moisture, and (3) don't cover or baste the pork crackling at any time whilst it is in the oven.

Remove all moisture from pork rind by dabbing with high-grade paper towel.  Sprinkle the Szechuan Pepper Salt all over the crackling then drizzle with Roasted Garlic Oil.  Rub the Szechuan Pepper Salt and Roasted Garlic Oil  over the pork, ensuring to work the mixture into the scored rind. Place pork, rind side up, on top of apples or onions.

Gather up alfoil so that is surrounds the pork but leaves the top rind exposed. The aluminium foil prevents the pork from drying out and gathers the juices whilst cooking, but at the same time allow the pork rind to crackle.

Place pork into an oven preheated to 150 degrees C and cook for 3 hours.

Turn oven temp down to 140 degrees C and cook for another hour.

Remove from oven and pour out juices (set aside to make a sauce or gravy).

Before serving, place the pork back into oven and cook at 220 degrees C for another 20 mins. This will bring the crackling up to perfection.

Serve with a generous tablespoon of Canided Balsamic, Clove and Apple Paste.

Serve it with roasted vegetables like Roasted Garlic Sweet Potatoes with Sage or Turmeric and Lemon Roasted Vegetables or even Nigella's White Bean Mash.  Or if you are looking for a fresh salad try my favourite Green Apple, Fennel and Orange Salad.

Preparation Tips:

  • I've already said it, but the secrets to great crackling are: (1) score the rind finely, (2) ensure the rind is free of all moisture, (3) don't cover or baste the pork crackling at any time whilst it is in the oven

Alternative Serving Suggestions:

  • Add one or two star anise to the apple and onion base for extra flavour.
  • Left over pork (never happens in my house) can be used for amazing pulled pork sandwhich/rolls the next day or to make great pork dumplings to serve with our Chilli, Lime and Coriander Dipping Sauce.