Crispy Pork Belly

Prior to Christmas, I made use of the Feather & Bone Make-Your-Own-Bundle whereby you could choose what meats, veggies, sides and drinks you might want for a Christmas meal. I, clearly, was not thinking about a Christmas meal, but rather a meal for myself.

It’s not often that I eat pork belly at home, but I do love it. This was also ridiculously simple to make and fed me for 4 meals. I paired it with broccoli, roasted potatoes and carrots.

I know it’s been almost two weeks since I last posted. I took a much-needed break from posting all of my recipes. I just enjoyed cooking basic meals for myself, while also trying to get back into a work routine. My first full week back at work was exhausting, and did not quite go according to plan with regards to meal-planning. But, it’s the start of another week, and there’s always a way to get back on to of it all.

Really make sure the skin is crispy before you take the pork out of the oven. You don’t want the skin to be slightly rubbery, you want a really good crunch on it. Just be careful of your teeth if you have those sort of issues.


1 kg pork belly
2 tbsp olive oil
herb and spice rub (I used The Salt Box fennel and orange mix)

  1. Preheat the oven to 180°C.
  2. Place your pork belly in a roasting tin. Score the skin of the pork in a crisscross pattern.
  3. In a small bowl combine your spice rub with the olive oil. Cover the pork with the oil and spice mix. Rub it in to ensure all of the pork is covered entirely. Place pork belly skin-side up.
  4. Cover loosely with tin foil, then place in the oven for 45 minutes.
  5. Remove from the oven, turn up the oven to 220°C. Remove the foil from the pork, and place back in the oven.
  6. Cook for a further 30 – 40 minutes, until the skin is crispy. /remove from the oven and allow to rest for 10 minutes.
  7. Slice and serve warm.

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