Wonderfully Crispy Pork Belly Crackling

Ingredients:

  • 4kg Free range pork belly

  • 2 tbsp fennel seeds

  • 1 tsp black peppercorns

  • 1 small bunch thyme, leaves only

  • 3 garlic cloves

  • Sea salt


Method:

  1. To start you’re gonna want to place your pork belly uncovered in the fridge overnight. This will allow the skin to dry and ensure our crackling is super crunchy.

  2. Preheat the oven to 220°C.

  3. Once rested overnight score the pork skin with a sharp knife.

  4. In a pan roast your fennel seeds and black peppercorns for a minute or 2. Next in a pestle and mortar and pound them together with some thyme, garlic and flakey sea salt until it forms a paste.

  5. Rub your pork with your paste and make sure to get into all the nooks and crannies.

  6. Place pork on a wire rack in a roasting dish and cook for 50 minutes to an hour, or until cracking is golden and super crunchy.

  7. Remove the pork from the oven and reduce the heat 150°C, and place back in to cook for a further 2-4 hours.

  8. Allow to rest for further 20 mins.

  9. Carve and serve with Hasselback potatoes and an assortment of veg.

Pork, Pork BellyContent Outcome Digital