My slow roasted pork belly recipe is perfect for crispy pork belly and crackling.
Watch my video recipes below to see how I make the best and easiest slow roasted pork belly that guarantees crispy pork belly and lovely crackling.
A point on cooking pork – there is a reason shoulder and belly are used for slow roasted pork recipes. It’s because they are fatty. They have enough fat that slow cooking will render that fat down and deliver you the most succulent, moist meat possible. If you slow roast a leaner cut, like pork loin or even leg you’d get something distinctly tough and dry at the end.
Shoulder and Belly goes for any meat – the fattier it is the better slow roasted it gets!
Slow roasted Pork Belly with super crispy crackling drizzled with a Pomegranate Molasses and Honey glaze.. yes, I’m dribbling at the thought.
My dear piglet, oh how I love you… you have everything I could possibly want. Crispy crackling, succulent flesh, dressed in a sharp and sweet glaze.. OK, this is sounding a bit wrong…
I must give credit to Marco Pierre White for his pork belly recipes (the glaze is my own). I love his style of cooking and slight psychotic look about him; I think he’d be a good guy to get drunk with… anyway I digress.
If you love pork – check out my slow roasted pork shoulder with apricot glaze (it’s delish!)
Marco Pierre White’s slow roasted pork belly comes out perfect every time. It is the most hassle free crispy pork belly recipe you can find. No mucking about with increasing temperatures, lowering temperatures, making sure the pig points north while you stand on one leg – just stick the hog in the oven at 160 for 2 hours minimum. Boom!
Slow roasted pork belly – ingredients:
Pork Belly(enough for everyone!)
3 tablespoons Pomegranate Molasses
2 tablespoons honey
Pinch of salt & pepper
Pinch of ground cinnamon
2 pinches of ground cumin
2 pinches Szechuan pepper corns
Squeeze of lemon juice
Pinch chilli flakes
Slow roasted pork belly – Method:
- First the crispy pork belly – make sure the skin is dry, ideally scored as well (but no worries if not), drizzle over some vegetable oil (just a tablespoon or so) and rub it over the meat. Sprinkle with some salt and pepper.
- Put the pork on to a grill in roasting tray and pour in some water into the roasting tray.
- Pop that in the oven for about 2 hours at 160c. If you have a much larger piece of pork belly than I do in the video you may want to leave it in for longer.
- When you take it out you want to let it rest for 5 minutes (don’t cover or the crackling will go soft).
Now for the pomegranate molasses glaze:
- Simply put all the rest of the ingredients together in a bowl and mix. Different brands of pomegranate molasses have slightly different levels of sweetness, so taste the mixture to get the right balance of sweet (honey) and sharpness (pomegranate molasses) the lemon just cuts through all of it giving it real depth of flavour.
- Once the meat has rested for 10 minutes, spoon about half the glaze over the meat, then slice into thick chunks and drizzle over the rest of the glaze so it dresses some of the meat as well.
If you want a slightly stickier glaze simply pour it into a saucepan and simmer for a few minutes to reduce – this will make it much thicker and more intense.
Goes well with the full intention of eating more crackling and pork than should be legal!