Donna Hay: Basics To Brilliance

You will love the crispy, crunchy crackling on this delicious pork belly recipe. 


  • 1kg boneless pork belly

  • 1 tablespoon sea salt flakes

  • 1 tablespoon extra virgin olive oil

  • 1 onion, sliced into 1cm rounds

  • 1 lemon, sliced into 1cm rounds


  • 1.

    Preheat oven to 180°C (350°F).

  • 2.

    Using a small sharp knife, score the pork skin at 1cm intervals.

  • 3.

    Pat the skin dry with paper towel+. Rub the salt and oil into the skin and incisions.

  • 4.

    Place the pork, skin-side down, on an oven tray and roast for 1 hour 30 minutes.

  • 5.

    Remove the pork from the oven and increase the oven temperature to 220°C (425°F).

  • 6.

    Working quickly, arrange the onion and lemon on the oven tray next to the pork. Turn the pork over onto the onion and lemon. Roast for a further 20–30 minutes or until the skin is golden and crispy and the meat is tender.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1341kj
  • Fat Total 136g
  • Saturated Fat 48g
  • Protein 23g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 695mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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+ For the crunchiest pork crackling, be sure to thoroughly dry the skin. If you have the time, you can refrigerate the pork, uncovered, for 2 hours or overnight. This will let the skin dry out even further, before you oil and salt the rind.

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15 comments • 12 ratings
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Posted by Gayle255Report
Thanks Donna for your wonderful pork recepie. It was absolutely delicious with the lemon added so awesome 10/10
Posted by Joanne1582Report
Donna you rock, first attempt at a pork belly, perfect, my guest said it was better than any pork belly they had ordered in a resturant! Thumbs up , so happy
Posted by Greg538Report
Far and away THE BEST ROAST PORK EVER! I will never try cooking roast pork another way again. This is the second time I have tried this method. Drying the pork skin out in the fridge for 24 hours is the secret to prefect crackling every time. Add a whole pile of baked vegies, and it's heaven! Try baked parsnips. Wonderful.
Posted by Ian112825Report
classic fail crackling was soft had to crackle under the grill. Used a nonstick heavy baking dish was this the problem ? the rest of the meat was perfect
Posted by Antonietta45Report
Came out perfect last time i made this....making this again
right now
Posted by Kerrie567Report
I'm afraid it didn't work for me, used non stick baking dish and the crackling stuck to the the bottom of the pan, one big horrible mess. Maybe should have used a pre heated baking dish. Mmmmm not sure about this one I'm afraid Donna. Used lots of oil to start with on the pork rind to start with. Hope you can tell me what I did wrong ??
Posted by Phyllis32Report
pork belly turned out great ,having it again this week
Posted by ZeegsReport
I think this is NOT the way to get good crackling. Leave the skin side up throughput.
Posted by ZeegsReport
Followed the recipe exactly. Had soft mushy skin when I flipped the meat. Had to finish off under the grill.
Posted by Sarah2700Report
I cooked this as per the recipe but the crackling didn't turn out. It was still quite soft when I turned over and remained the same. I ended up putting it under the grill. The meat however was delicious. Any suggestions regarding the crackling?