Crispy pork belly

This pork needs to rest for 20 minutes after cooking to become tender and juicy.
recipes pork belly roast

Recipe from: 29 October 2012
Preparation time: 15 min
Cooking time: 1h 30 min


  • 2
    pork belly - bone-in and skin on
  • 1
    Pinch salt and milled pepper
  • 2
    Chinese five spice
  • 2
    fennel seeds
  • 2
    PnP castor sugar
Servings: Change Serving


Preheat the oven to 230°C.

Prick skin of pork all over with a sharp knife (the more holes, the crispier the skin).

Place pork, skin side up, in a colander and pour a kettleful of boiling water over skin. Dry pork well with paper towel.

Rub with plenty of salt, pepper, spices and sugar.

Place pork skin side down on the rack of a roasting pan. Half-fill pan with water (to reduce smoke) and roast for 30 minutes.

Turn and roast for a further 30 minutes.

Reduce heat to 180°C and cook for another 1-1.5 hours. Crackling should be golden and puffy, and sound hollow when tapped. Allow meat to rest for at least 20 minutes, carve and serve with Asian greens, soy sauce and steamed rice

More good ideas: Serve pork with plum sauce or top thick slices of fresh bread with sliced pork and Pick n Pay apple chutney.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: pork  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.

Tip of the day

Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

Find a recipe


Inside Food24


Instagram: #Food24



Four15 in Durban

A South Africa Burrito Bar


Find a restaurant

There are new stories on the homepage. Click here to see them.