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imageGuaranteed to produce juicy, melting pork and perfect crackling. There is no secret to cooking pork belly.  It comes down to salt, pepper, olive oil and a slow roast…nothing more, just that! You’ll love it so much, you’ll probably lick the plates clean. Trust me.


  • 1.5 kg / 3 lb piece of pork belly
  • 75 ml / 1/3 cup olive oil
  • 1 bulb of garlic
  • 3 onions
  • ½ a bunch of fresh thyme
  • 1/2 teaspoon fennel seeds (optional)
  • 500 ml / 2 cups dry white wine
  • Coarse salt and freshly ground black pepper


  1. Preheat the oven to its highest temperature
  2. Using a very sharp knife, score the skin down to the meat (try not to cut the meat)
  3. Sprinkle the skin with the salt and rub it in all over the belly
  4. Cover and chill, leaving to marinate for a few hours or overnight (optional)
  5. Place the fennel seeds (if using) into a  pestle and mortar and pound to a powder
  6. Massage the oil into the scored skin
  7. Sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat
  8. Repeat with the pepper
  9. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the roasting pan with the thyme
  10. Put the seasoned pork belly on top of the onions in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown
  11. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes When the time’s up, carefully open the oven door and pour in the wine
  12. Cook for 1 further hour
  13. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer
  14. Cut the meat into pieces and serve
  15. Enjoy!