Crispy Roast Pork Belly
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 kg organic free range pork belly (there is a fair bit of delicious fat and skin to be eaten so I really recommend finding organic free range pastured pork if you can)
  • 1 tsp salt (buy on iherb or amazon)
  • 2 tbsp extra virgin olive oil
  • ½ cup apple juice
  • ½ cup chicken bone broth (see here for recipe) or stock
  • 2 whole bulbs of garlic
  • ½ bunch of fresh thyme
Instructions
  1. Preheat the oven to your hottest setting (if you are using a ceramic dish which I did for this post as I was staying at my mums, place the ceramic dish in while the oven is warming up to prevent it from cracking with the sudden change in temperature)
  2. Score the pork belly
  3. rub the sea salt & olive oil all over the pork belly and try and get the salt into all the grooves, set aside
  4. Cut the whole bulbs in half then wash and dry the thyme
  5. Place the garlic halves and thyme at the bottom of the dish or tray
  6. place the pork belly, skin side up over the garlic & thyme
  7. Place in the now really hot oven for 15 minutes
  8. reduce the oven to 160°c (about 320°f) for gas or 170°c (340°f) for electric and set the timer for 45 mins
  9. after 45 mins has past, add the apple juice and bone broth or stock and set the timer for 1 hour
  10. test the bottom part of the pork with a fork to see if the flesh shreds off easily, if not allow another 15-20mins
  11. If at this stage the skin has not turned to beautiful crispy crackling (if you are using gas this may happen) turn on the top element/grill at 200°c (390°f) - you will probably need to turn off the gas to get the grill function working
  12. allow to grill for 10 minutes, I had a dip in my pork due to where the garlic was sitting so I placed a small ceramic dish under it to raise the area to make sure all the skin crackled up
  13. It should now look like this:
  14. use a sharp knife to divide up the crispy pork crackling and meat
  15. serve up with the delicious roast garlic, roast veggies and salad
  16. you can make a gravy with the pan juices if you wish, I'm not a gravy person so I don't have many tips for this! ;)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/crispy-roast-pork-belly/