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PREP 15 minutes
TOTAL 2 hours 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 1.25 kg pork belly
  • 1 medium onion
  • 2 good sized carrots, cut into quarters lengthways
  • olive oil
  • 1 healthy pinch of Maldon sea salt

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Slow Roasted Pork Belly With Perfect Crispy Crackling

Slow Roasted Pork Belly With Perfect Crispy Crackling

Recipe + Video

I'm going to share my secret to Slow Roasted Pork Belly With Perfect Crispy Crackling. Everybody loves the crunch that comes from an amazing piece of crackling so give this a go and comment below how it turned out. If you enjoy this video please hit the subscribe button and make sure you like the video so it can be seen far and wide.

Method

You can jump to the right spot in the video by clicking the Watch buttons in the method steps. Or watch the video start to finish at the bottom of the page.


  1. Preheat to oven to 240℃ (gas mark 9).
  2. Make a 'trivet' for the meat by chopping an onion and some carrots and put them into a baking tray. Watch
  3. Make some diagonal, overlapping cuts into the skin of the pork. You can ask your butcher to do this for you. It's the key to getting really crispy crackling. Watch
  4. Put the meat onto a wire rack (or straight on top of the vegetables if you don't have one). Watch
  5. Rub a good slug of olive oil right into the skin. Watch
  6. Grab a good pinch of sea salt and sprinkle over the pork skin, rubbing it really well into the skins and the cracks where the cuts are. Watch
  7. Pour some water into the tray to provide some moisture and stop the vegetables from burning. Watch
  8. Pop the meat into the preheated oven for 25 to 30 minutes.
  9. Turn the oven down to 160℃ (gas mark 3) for about 2 hours to cook through properly.
  10. To finish off, crank the oven back up to 240℃ (gas mark 9) for about 10 minutes to make sure the crackling is really crispy.
  11. The big reveal - cutting into the pork belly! Watch



Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Slow Roasted Pork Belly With Perfect Crispy Crackling

Slow Roasted Pork Belly With Perfect Crispy Crackling

Recipe + Video

I'm going to share my secret to Slow Roasted Pork Belly With Perfect Crispy Crackling. Everybody loves the crunch that comes from an amazing piece of crackling so give this a go and comment below how it turned out. If you enjoy this video please hit the subscribe button and make sure you like the video so it can be seen far and wide.

PREP 15 minutes
TOTAL 2 hours 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 1.25 kg pork belly
  • 1 medium onion
  • 2 good sized carrots, cut into quarters lengthways
  • olive oil
  • 1 healthy pinch of Maldon sea salt

Method

You can jump to the right spot in the video by clicking the Watch buttons in the method steps. Or watch the video start to finish at the bottom of the page.


  1. Preheat to oven to 240℃ (gas mark 9).
  2. Make a 'trivet' for the meat by chopping an onion and some carrots and put them into a baking tray. Watch
  3. Make some diagonal, overlapping cuts into the skin of the pork. You can ask your butcher to do this for you. It's the key to getting really crispy crackling. Watch
  4. Put the meat onto a wire rack (or straight on top of the vegetables if you don't have one). Watch
  5. Rub a good slug of olive oil right into the skin. Watch
  6. Grab a good pinch of sea salt and sprinkle over the pork skin, rubbing it really well into the skins and the cracks where the cuts are. Watch
  7. Pour some water into the tray to provide some moisture and stop the vegetables from burning. Watch
  8. Pop the meat into the preheated oven for 25 to 30 minutes.
  9. Turn the oven down to 160℃ (gas mark 3) for about 2 hours to cook through properly.
  10. To finish off, crank the oven back up to 240℃ (gas mark 9) for about 10 minutes to make sure the crackling is really crispy.
  11. The big reveal - cutting into the pork belly! Watch



Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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