The Perfect Pork Belly – 3 Ways!

Method 1: Classic Roast Pork Belly (Crispy Crackling)

Perfect for a show-stopping centrepiece — rich, golden crackling and melt-in-your-mouth pork.

Ingredients

• 1.5–2kg Gooralie Free Range Pork Belly

• 1 tablespoon olive oil

• 1 tablespoon sea salt flakes

• 2 teaspoons fennel seeds, lightly crushed (optional)

Method

1. Prepare the pork: Pat the skin completely dry with paper towels. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry,

2. Refrigerate uncovered for at least 2 hours or overnight — this helps the skin dry for crisp crackling.

3. Preheat the oven to 220°C fan-forced (240°C conventional).

4. Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan.

5. Roast for 30 minutes to get the crackling started. Then reduce to 170°C and continue cooking for 1½–2 hours, or until the meat is tender.

6. Rest for 15 minutes before slicing to allow the juices to settle.

For perfect crackling: make sure the skin is completely dry before roasting — that’s the secret!

Method 2: Slow BBQ Pork Belly (Crispy & Smoky)

Ideal for the BBQ or smoker — slow-cooked, juicy and caramelised.

Ingredients

• 1.5–2kg Gooralie Free Range Pork Belly

• 2 tablespoons olive oil

• 1 tablespoon sea salt

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• (Optional) 1 tablespoon apple cider vinegar for glazing

Method

1. Prepare the pork: Pat the skin completely dry with paper towels. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry,

2. Refrigerate uncovered for at least 2 hours or overnight — this helps the skin dry for crisp crackling.

3. Preheat BBQ or smoker to 160°C (indirect heat setup).

4. Season the skin with olive oil, salt, brown sugar, paprika, and pepper.

5. Place the pork belly skin-side up on the BBQ away from direct flame. Close the lid.

6. Cook for 2½–3 hours, maintaining temperature.

7. Finish the crackling: Turn the heat up to 220°C or place under the grill for 10–15 minutes until the skin blisters and crisps.

8. Brush with apple cider vinegar glaze before resting for 10–15 minutes.

Rich, smoky and irresistible — perfect sliced thick with roast veggies or in sliders the next day.

Method 3: Sticky Asian-Style Pork Belly (Soy, Honey & Ginger Glaze)

A mouth-watering twist on a classic — sweet, savoury, and packed with flavour. Perfect served with rice, noodles, or Asian greens.

Ingredients

• 1.5–2kg Gooralie Free Range Pork Belly, skin scored

• 1 tablespoon olive oil

• Sea salt flakes

Glaze:

• ½ cup soy sauce

• ¼ cup honey

• 2 tablespoons brown sugar

• 2 tablespoons rice wine vinegar (or apple cider vinegar)

• 1 tablespoon fresh ginger, grated

• 3 cloves garlic, minced

• 1 small chilli, finely sliced (optional)

• 1 teaspoon sesame oil

Method

1. Prepare the pork: Pat the skin completely dry with paper towels. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry,

2. Refrigerate uncovered for at least 2 hours or overnight — this helps the skin dry for crisp crackling.

1. Preheat oven to 200°C fan-forced (220°C conventional).

2. Prepare the pork belly: Pat dry with paper towels, and rub with olive oil and a little sea salt.

3. Roast for 30 minutes until the skin begins to crisp and colour slightly.

4. Reduce heat to 170°C, pour ½ cup of water into the base of the tray, and cover the pork loosely with foil. Roast for a further 1½ hours until the meat is tender.

5. Make the glaze: In a small saucepan, combine all glaze ingredients. Bring to a simmer over medium heat and cook for 5–7 minutes until slightly thickened.

6. Brush the glaze generously over the pork belly, increase oven temperature back to 220°C, and roast uncovered for 15–20 minutes, basting once or twice until glossy and caramelised.

7. Rest for 10–15 minutes before slicing.

Serving Suggestions

• Slice thick and serve over steamed jasmine rice with Asian greens and a drizzle of the pan glaze.

• Garnish with fresh coriander, spring onion, and a sprinkle of toasted sesame seeds.

Crispy, sticky, and unbelievably good — this one disappears fast!