Get tips and tricks from chef and food expert Andrea Buckett on how to make the perfect Roasted Pork Belly that’s crispy on the outside, juicy and flavorful inside, and oh-so delicious.
Roasted Pork Belly
- Preheat the oven to 425 °F (220 °C).
- Use a very sharp knife (or clean exacto knife) to score the top fat layer of the pork belly along its length, every 1/4-inch or so. Alternatively, a cross-hatch scoring pattern can be used on the pork. Either works.
- Cut each apple in three thick pieces from the stem end down. Cut each onion, leaving the skin on in 3 thick dics. Place them on a rimmed baking sheet or in a casserole dish.
- Trim the top and bottom of the fennel. Cut the fennel into 1/2-inch slabs, similar to the apples and onions. Place the fennel on the baking sheet.
- Place the pork belly on the bed of fennel, apple and onions. Season with salt and pepper, rubbing the seasoning into the scored meat.
- Add about 1 1/2 cups (375 mL) of water to the bottom of the baking sheet. Place on the top rack of the oven and roast for 1 1/2 hours. Check the baking sheet every 30 minutes or so and top the water up as needed. Do not let the pan become dry.
- After 1 1/2 hours turn the oven down to 300 °F (150 °C). Cook for another 2 hours. Continue to check and top up the water as needed. The pork skin should look slightly blistered. If it isn’t, place it under the broiler for 5 minutes. Watch it closely. Allow the pork to rest for 15 minutes.
- Transfer the pork to a cutting board.
- Chop the soft fennel, onions and apples up and place in a bowl.
- Pour the liquid from the baking sheet into a measuring cup. Skim the fat off the top, leaving only the dark brown jus.
- Use a serrated knife to slice the pork in half crosswise, in the opposite direction it was scored. Then slice the pork into portions, using the score marks to guide the direction of the cuts.
- Serve with some of the caramelized vegetables and apples and a spoon of jus.