You’ll need a really sharp knife to score the skin and it hangs out in the oven quite a while, but the actual work takes only ten minutes. Serve it with something acidic to offset the richness. You might choose roasted vegetables with lemon juice, but I like wine.

Time: 1 hour and 45 minutes

Serves: 10


1kg skin-on pork belly
10g kosher salt
2g garlic powder
2g fresh ground black pepper
1g ground fennel
1g ground rosemary
1g ground sage


Preheat your oven to 165C.

Score a cross-hatch pattern in the skin of the belly.

In a small bowl, combine all remaining ingredients.

Sprinkle the spice mixture onto both sides of the belly and rub it, getting some into the skin scores.

Place the belly skin-side up on a baking sheet or roasting pan without rack and roast until the skin is crispy and the internal temperature is 63C (approximately ninety minutes).

Cut into squares and serve.

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