Crispy Roast Pork Belly


  • 1 Pc (about 1.3 kg) Organic Boneless Pork Belly, skin scored (ask your butcher to do this)
  • Olive Oil (about 2 Tbsp)
  • 2 Onion, peeled and roughly chopped
  • 4 Rib Of Celery, roughly chopped


  • 3 Tbsp Coarse Salt

  • 1 Tbsp Chili Flakes
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Caraway Seeds

Roasting Tin, lined with aluminum foil (for easy cleaning)


  1. In a small bowl, combine the salt rub ingredients.
  2. Rub the flesh side of the pork with some salt-rub, cover loosely with plastic wrap. Refrigerate the pork, skin side up for at least 6 hours, or overnight. 
  3. When ready to cook, preheat the oven to 350˚F. Rub some olive oil all over the skin and the remainder salt-rub.
  4. Scatter the onion and celery in the prepared roasting tin, place the pork belly on top, skin side up, and roast for about 1 hour 20 minutes. Then increase the temperature to 500˚F and roast for another 25 to 30 minutes, until the crackling is crispy. Remove from the oven and let the meat rest for 10 to 15 minutes before slicing.

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