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Slow Roasted Pork Belly – Crispy Crackling, ultra tender flesh!

Byamazingfoodstv


This is a Pork belly that’s slow roasted so the fat renders and it cooks “confit-style” in its own fat until the meat is ridiculously juicy and almost fall apart tender yet still sliceable, crowned with the most best crispy crackling of your life. It comes down to 3 simple game changers. 1. Do NOT score the skin. 2. Low then hot oven. 3. Keep the pork level using balls of foil.

BOOM. Perfect crispy pork crackling. Every. Single. Time!

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41 Comments

  1. I have made pork belly at least a half a dozen different ways, and this method is the best! The meat is so juicy and tender. The crackling has that unmistakable crispy crunch. I have abandoned every other way and now only use this method. Perfect results every time.
    As much as I love that you are gaining momentum with your videos, I'm not telling anyone about this particular video, as I want the accolades from my family and friends, and having the distinction of cooking the best pork belly they've ever eaten.

  6. I just bought a pork belly today after finding this recipe! We usually have classic porkbelly for christmas eve here in Norway but i had to go to many stores to find one where the skin was not already pre cut in squares. Finally found one so we are having this tomorrow!

  7. Is the second time you place it in the oven set to the same temp? I dong get why it says cook for 1.5 hours and you take it out to place it back in for another hour without any explication. Why not just say cook for 2.5 hours instead if nothing was done to it to merit taking it out of the oven?

  12. Used lots different method and this was the most hassle free, easy and perfect method ! Meats still moist and skin was incredible crispy ! Thank you for sharing this recipe. Finally I have happy family dinner tonight with no complain of non crispy pork 😂

  21. cooked this last night. I followed instructions closely and the meat turned out great! The only downside is the crackling skin is too tough to cut. Did I overcook? Not enough salt? Should I reduce the last 30mins on high heat? Any advice is greatly appreciated! Thanks!

  30. this is how i like to make pork belly too, with the meat so soft you can pull it apart and the skin light and crispy. i have tried more than 10 different variations and finally nailed one that gave me the best results. to all those trying out this recipe and it worked out thats good. for those that did not work out as well, you may have to tweak things. there are other factors like the state/quality of the pork, what kind of oven you are using and the accuracy of its temp, the distance from the heating element to the pork belly etc that you will need to manipulate to get the best results.

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