Roast Pork Belly with Crackling
Crispy, golden crackling over tender, juicy pork belly. A simple salt-and-pepper rub lets the pork shine, and a hot oven does the rest. Perfect for a Sunday roast or a special weeknight dinner.
- Total time
- 75 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 lb pork belly
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions
- 1
Pat the 2 lb pork belly dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, cutting through the skin but not into the meat.
- 2
Rub 1 tbsp salt and 1 tsp black pepper all over the pork, pressing into the scored skin. Let it sit at room temperature for 30 minutes.
- 3
Preheat the oven to 450°F. Place the pork on a wire rack in a roasting pan, skin side up. Rub 1 tbsp olive oil over the skin.
- 4
Roast for 30 minutes, until the skin is bubbly and crackling. Reduce the oven to 350°F and roast for 20-25 minutes more, until the meat is tender and the internal temperature reaches 165°F.
- 5
Remove from the oven and let rest for 10 minutes before slicing. Serve with the crackling on top.
Tools you’ll need
- Sharp knife
- Wire rack
- Roasting pan
- Meat thermometer
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