This delicious, oven-roasted Pork Belly with a golden, crispy crackling is so easy to make when you know how!
How to Cook
Remove the packaging from the pork if necessary. With a sharp knife score the pork thinly, alternatively get the butcher to do this for you. Place pork on a tray skin side up. Rub salt over the pork skin. Cover with a piece of baking paper. Refrigerate for 4 hours or ideally overnight. This will allow the skin to dry out which is necessary to achieve the crackling.
Preheat oven to 160° (fan assisted). Place the prepared vegetables on the base of a small roasting dish. Sit the prepared pork on the vegetables. Sprinkle Gregg’s Fennel Seeds and Gregg’s Lemon Pepper Seasoning over the pork skin. Pour the stock around the base of the pork being careful not to get any on the skin.
Roast the pork for 1 ¼ hours, adding extra stock if needed. Increase the temperature to 210°C and roast for another 15-20 minutes to ensure the crackling is crispy and the pork is cooked. The juices will run clear when cooked. Remove the pork from the roasting dish and keep warm.
To make the sauce, strain the stock from the vegetables. Place the stock into a saucepan. Heat and thicken with gravy granules according to packet instructions. Return the vegetables to the sauce.
Cut the pork into thick slices about 10mm thick and serve with the vegetables and sauce and your favourite green vegetable on the side. Serve with Wattie’s Bit on the Side Absolutely Apple Sauce.
* Replace stock with unsweetened apple juice if wished.
* Using gravy granules will ensure the sauce is a golden brown colour.
750 g piece belly pork, skin on, bone out
½ tsp salt
1 tsp Gregg’s Fennel Seeds
1 tsp Gregg's Lemon Pepper Seasoning
1 red onion, sliced
1 large carrot cut into thick pieces
1 parsnip, parsnip cut into thick pieces
2 - 3 cups (gluten free) chicken stock
Gravy granules to thicken
Wattie’s Bit on the Side Absolutely Apple Sauce
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