Pork Belly Tricks No One Knows About | Crispy Roast Pork
by Ben Goshawk
This pork belly recipe reveals professional tricks to achieve the lightest, crispest crackling possible whilst maintaining succulent, tender meat. Originally a quick roasting method, this slow cooker adaptation lets you create restaurant-quality results without hovering over the oven. Perfect for transforming an affordable cut into an impressive weeknight dinner, the technique combines slow cooking for moisture retention with a final high-heat blast for crackling. Whether you're cooking for family or entertaining, this method delivers impressive results every time
Watch: Pork Belly Tricks No One Knows About | Crispy Roast Pork
Original recipe video — click to play
Original method: 1 hour at 200°C
Ingredients
Main
- 1500 g Pork belly, skin on, scored skin, patted completely dry
Quality of skin drying is crucial for crackling. Pat with kitchen paper several times.
- 15 g Sea salt, flakes
Use generous amounts on the skin for maximum crackling.
- 5 g Freshly ground black pepper, to taste(optional)
Liquid
- 250 ml Water or light stock
Reduced quantity for slow cooker to prevent excess moisture.
Method
- 1
Pat the pork belly skin completely dry using kitchen paper. Score the skin in a crosshatch pattern (approximately 0.5 cm apart) without cutting into the meat beneath.
~10 minsTip: This is crucial for crackling. Take time to ensure skin is thoroughly dry.
- 2
Generously season the skin side with sea salt flakes and freshly ground black pepper. Season the underside lightly as well.
~5 minsTip: Don't be shy with the salt on the skin—this is essential for achieving crispy crackling.
- 3
Heat a large frying pan over a high heat. Place the pork belly skin-side down into the dry pan (no oil needed) and sear for 5-8 minutes until the skin begins to crisp and colour.
~8 minsTip: This searing step is vital for flavour development and initial crackling formation.
- 4
Transfer the seared pork belly skin-side up to your slow cooker. Pour the water or stock into the base of the slow cooker (not over the skin).
~5 minsTip: Keep the skin exposed above the liquid to prevent steaming.
- 5
Cover and cook on Low for 6 hours or High for 4 hours, until the meat is completely tender and easily pulls apart with a fork.
~6 hrsTip: Cooking time varies based on thickness and your specific slow cooker model. Check after 5 hours if using High setting.
- 6
Carefully remove the pork belly from the slow cooker and place on a wire rack set over a baking tray. Pat the skin completely dry again with kitchen paper.
~10 minsTip: Removing excess moisture is essential for the final crackling step.
- 7
Preheat your grill or oven to 200°C. Place the pork belly under the grill or in the oven for 10-15 minutes until the skin crackles and turns golden brown.
~15 minsTip: Watch carefully during this stage to prevent burning. The skin should make a crackling sound when ready.
- 8
Remove from the heat and rest for 5 minutes before carving. Serve with the pan juices spooned over.
~5 minsTip: Resting allows the meat to retain its juices.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Moisture is the enemy of crackling. Any dampness on the skin will turn to steam during cooking, preventing the skin from crisping. Pat the skin dry before cooking, after browning, and especially before the final grill step. This is the single most important factor in achieving perfect crackling
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