You will love the crispy, crunchy crackling on Donna Hay's delicious pork belly recipe - guaranteed to work every time!
Preheat oven to 180°C (350°F).
Using a small sharp knife, score the pork skin at 1cm intervals.
Pat the skin dry with paper towel+. Rub the salt and oil into the skin and incisions.
Place the pork, skin-side down, on an oven tray and roast for 1 hour 30 minutes.
Remove the pork from the oven and increase the oven temperature to 220°C (425°F).
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 analysis per serving (4 servings)
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.
+ 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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