Pork Belly: An Inviting Main Course with an Irresistible Aroma!

A slow-roasted pork belly that fills the house with warm, herb-scented steam and a crackling rind is the kind of main course that is always welcomed. This recipe delivers tender, herb-infused meat beneath a crisp, bubbly rind. It is served straight from the oven while the aromas of rosemary and fennel drift through the kitchen. It’s a hearty, showy, and reliably comforting dinner for family dinners or weekend feasts.

What is Pork Belly?

Pork belly is a fatty, flavorful cut taken from the underside of the pig. It’s prized for its rich mouthfeel and ability to crisp beautifully when roasted. Across cuisines, you’ll find it cured into bacon or pancetta, braised in Asian-style sauces, or roasted simply to highlight its natural sweetness and fat. Also, when it is rendered properly, it keeps the meat succulent and full of flavor.

This recipe leans on Mediterranean aromatics, that is, rosemary and fennel, and a splash of white wine to create a lightly herbal, bright counterpoint to the pork’s richness.

Pro Tips for the Best Pork Belly

• Cut the rind in a diamond pattern through the skin and fat, but not deep into the meat. This helps fat render and encourages an even crackle.
• After the braise step, pat the rind dry and leave it uncovered on a rack in the fridge for an hour, or longer, if you have time. The drier the rind, the better the crackle.
• Salt early and again before roasting. Coarse salt on the rind helps draw moisture out and season the crackle.
• The braise softens connective tissue, and the long bake at a moderate oven temperature renders fat evenly. If the rind needs extra crisping at the end, blast under a preheated grill for 2-4 minutes while watching closely.
• You can also use a rack because roasting on a rack elevates the belly so air circulates and fat drips away for better texture.

Frequently Asked Questions

How do I get the rind perfectly crispy?

Start by scoring and salting the rind well, and after braising, dry it thoroughly. During roasting, ensure the rind faces up, and the oven temperature is steady.

Can I skip the white wine?

White wine adds brightness and helps deglaze the pan, but you can substitute it with additional water, low-sodium chicken stock, or apple cider for a different flavor profile.

How long does the pork need to rest?

Let it rest for 10–15 minutes after roasting. This makes slicing easier and prevents all the juices from running out immediately when you cut it.

How to Store Pork Belly

In the fridge, sliced pork belly can last for up to 3–4 days, just warm in a low oven to avoid drying the meat. Also, do not leave at room temperature for more than two hours before refrigerating.

How to Make Pork Belly

Step 1

Step 1

Using a sharp, smooth-bladed knife, score the rind in a diamond pattern to make shallow cuts.

Using a sharp, smooth-bladed knife, score the rind in a diamond pattern to make shallow cuts.

Step 2

Step 2

Sprinkle the entire piece with coarse salt and freshly ground pepper. Rub the chopped fennel fronds and rosemary into the meat and into the score marks. Flip the pork and repeat on the underside so the flavors penetrate the whole cut.

Sprinkle the entire piece with coarse salt and freshly ground pepper. Rub the chopped fennel fronds and rosemary into the meat and into the score marks. Flip the pork and repeat on the underside so the flavors penetrate the whole cut.

Step 3

Step 3

Heat oil in a pan and place the pork belly into the pan with the rind facing down and sear.

Heat oil in a pan and place the pork belly into the pan with the rind facing down and sear.

Step 4

Step 4

Deglaze with white wine, then add water and bring to a gentle simmer.

Deglaze with white wine, then add water and bring to a gentle simmer.

Step 5

Step 5

Cover with a lid and reduce the heat to low and cook for 1 hour.

Cover with a lid and reduce the heat to low and cook for 1 hour.

Step 6

Step 6

Transfer the pork belly to a wire rack set over a baking tray lined with parchment paper, rind facing up. Sprinkle a little more salt, fennel fronds, and rosemary over the top.

Transfer the pork belly to a wire rack set over a baking tray lined with parchment paper, rind facing up. Sprinkle a little more salt, fennel fronds, and rosemary over the top.

Step 7

Step 7

Remove the pork belly from the oven, slice into generous pieces, and dig in.

Place the tray in the oven and bake for 90 minutes at 180°C (360°F).

Step 8

Step 8

Remove the pork belly from the oven, slice into generous pieces, and dig in.