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Crispy Pork Belly

Delicious tender Pork Belly flesh with a crispy crackle top
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Kg Pork Belly, boneless and rind scored
  • Pinch Salt
  • Pinch White pepper
  • 1-2 Cups Milk
  • 1 Tbsp Fennel seeds or sage leaves optional
  • 1 Tbsp Oil
  • Pinch Salt

Equipment

  • 1 Air fryer Or use oven

Method
 

  1. preheat oven 160C
  2. Lightly grease oven dish (I spray with olive oil spray) sprinkle base with fennel seeds or sage leaves if using.
  3. Season the under side of the pork belly with salt and pepper.
  4. Place pork in the dish rind side up and carefully pour enough milk around the pork to cover the flesh but not the rind.
  5. Bake uncovered for 2 hours, I find I sometimes need to top up the milk halfway through cooking to keep it covering the meat.
  6. Remove from the tray and discard juices, drying the meat with paper towel.
  7. Preheat Airfryer 200C
  8. Rub vegetable oil over rind and sprinkle liberally with salt.
  9. Cook for 12-15 minutes or until the crackle is crispy.
  10. Serve with a salad or vegetables.

Notes

The fennel seeds or sage are herbs/spices that pair traditionally with pork but you could use star anise for an Asian influence and serve it with an Asian salad or  in Bao Buns, it works just as well left plain as well.