Achieving the perfect crispy pork belly is an art that any cook can master. Follow these steps to ensure a delicious crackling pork belly, whether you're roasting it in the oven or cooking it on the BBQ.

Buying, Trimming and Scoring

Use high-quality pork belly. Better quality meat has better fat distribution, which contributes to better crackling.

Ask your butcher to score the skin or use a very sharp knife to make fine cuts. This allows the fat to render and the skin to crisp up. Be very careful not to cut through the fat and into the meat.

Remove the skirt and other extra bits. These can be used to make a rich stock for soups and stews, adding depth to dishes like chilli.

Drying and Salting

Ensuring thoroughly dry and well-salted meat is the most important step to getting crispy pork belly.

Pat the skin dry with paper towels. Dry between the cracks in the skin thoroughly. Any moisture will steam and prevent the skin from becoming crispy.

After drying, generously salt the skin. Use more salt than you think necessary. The salt helps draw out moisture, which is crucial for achieving that perfect crackle.

Drying and salting 24 hours ahead will create the best result; osmosis draws out the moisture, resulting in a crispier finish. To do this, follow the steps above and then place the pork on a wire rack over a tray and leave in the fridge.

Oiling and Seasoning

Keep the skin side of the pork to salt only, but you can add oil and flavour to the meat side.

For a Sunday roast, enhance your pork belly with a rub of rosemary, thyme, and garlic for a classic herb flavour. Citrus zest from lemon or orange pairs beautifully with fennel seeds and apple slices for a fresh, aromatic touch. For a sweet and tangy glaze, brush with honey and wholegrain mustard, or add complexity with five-spice powder and a hint of brown sugar.

Temperature Monitoring

Monitoring the internal temperature of your pork belly as it cooks will help you make sure it’s on track the whole time. 

The DOT is a great tool for this, as it will continually show you the current temperature and sound an alarm once it’s cooked. Barbecuers might like to opt for the Smoke thermometer so they can monitor their pit temperature as well, and use the remote receiver to track their progress without having to keep going back to the grill. 

Make sure to insert your probe correctly for accurate results. To do this, insert the probe horizontally into the centre of the belly. Try to locate the thickest part of the meat, avoiding the fat layer. Ensure it’s securely in place and won’t move during cooking. 

As always, once your DOT or Smoke lets you know your meat is done, check the joint all over using an instant-read thermometer like a Thermapen. The Thermapen ONE is the best thermometer for the job, with 1-second readings meaning you can check several places in a few seconds. It’s also handy for feeling the resistance of the meat, so you can be sure it’s tender enough. 

Tips for the Oven

Preheat your oven to 150 °C and place the pork skin side up. Try to ensure the surface is flat and well exposed to help it crisp up evenly.

Once your pork reaches around 90 °C internal temperature, turn the heat up to 220-240 °C and cook for 20-30 minutes more, until it reaches 95 °C. This high heat will help the skin puff up and become super crispy.

Tips for the BBQ

For smoking, cherry wood imparts a mild, sweet flavour without overpowering the meat. Avoid using too many strong flavours that can mask the natural taste of the pork.

Cook with the skin side down at 150 °C, using deflectors to ensure indirect heat. This will create a beautifully crispy skin without any burning.

Over-salt the skin slightly, then pat it during cooking to remove excess water that emerges, helping to keep the skin dry and aiding in the crisping process.

Use a BBQ thermometer to monitor your pit temperature to ensure it stays on track and make adjustments to your vents if the temperature rises or falls. Better yet, use a BBQ control fan like Billows to keep a steady pit temperature for you. Consistency is key to tender meat and crispy skin. 

Finishing Touches

When your pork is perfectly cooked, the meat should reach an internal temperature of around 

95 °C. At this point, the fat should have rendered to produce melt-in-the-mouth tender results. Use a Thermapen to check the temperature, as well as assessing the tenderness.

Once done, let the pork belly rest for at least 30 minutes before slicing. This allows the juices to redistribute, keeping the meat moist while the skin remains crisp. Plus, it's far too hot to carve and eat at 95 °C; you want it to drop at least 20 °C in temperature first.

Practise Makes Perfect

Cooking the perfect crispy pork belly is an art, and you might not master it on the first go. But don’t give up — you can only learn by trying, and your efforts will be well worth it once you get it spot on. If you find it hasn't crisped up enough, you might need to make it drier or saltier next time. Crunchy, golden brown roast pork belly will be yours eventually.