This dish will impress your family or your dinner-party guests. A slow-roasted pork belly that gives you beautiful succulent moist tender pork with light crisp crackling - extremely easy and quick preparation time. You can even prepare it ahead by slow-roasting the day before and finish cooking just before serving, with a choice of accompaniments and finishing sauces.
The secret to the crackling is to (1) get your butcher to score the rind quite finely, (2) ensure the rind is free of moisture, and (3) don't cover or baste the pork rind at any time whie it is cooking in the oven.
You will get excellent result if you follow the cooking temperatures - it is important that your oven is at the right temperature. I use an oven thermometer (cost me $10, money well spent) so I know exactly how hot the oven is.
You can use any herb rub with the oil and salt. Add rosmary and rest the pork on garlic, or add star anise to the onion. Any of your favourite pork flavours will go well with this recipe - just add them to the rub or rest the pork on your favourite flavours before cooking.
I cooked it for the first time last night. I had never even cooked a pork roast before and this was best I have ever tasted (even better than Mums)! I put a few sprigs of rosemary and some garlic in the bottom of the alfoil with the onion which gave it a mouth watering smell while cooking. please try this recipe. - 27 Apr 2012
I've made this a few times and its gone down so well every time. I am by no means a good cook but this is SO EASY. I find the crackling doesnt come up as well as I'd like (I dont have a very good oven), but I just pop the grill on for a minute or two and it crackles up perfectly- like I get in a restaurant!!!!! - 25 Feb 2012
Beautiful recipe. The trick is not to make too sweet. Don't use too much sugar otherwise the balance of flavours and texture is just wonderful. - 21 Aug 2011