Crispy Pork Belly – The Cook’s Table

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  • 1kg pork belly
  • 3 medium carrots
  • 1 large onion
  • EVO
  • S&P
  • 1 tsp dijion mustard
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 2 cups chicken stock, from chicken cubes…or stout beer


  1. Score pork skin in diamond cuts
  2. On pork underside, rub in marinade of S&P, mustard, chilli flakes and fennel seeds. Leave in fridge to marinate for 4hrs or longer
  3. Alternatively – marinade pork in beer skin side up
  4. Slice onions and carrots into large rings and halves and put into roasting tray as trivets
  5. Place belly in trivet skin side up and rub EVO into pork skin, season with lots of salt
  6. Add in stock/beer around pork in roasting tray
  7. Roast in oven medium heat for 3hrs, baste skin with beer during 2nd half of cooking time


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