Tender, melt-in-the-mouth meat meets shatteringly crisp skin — this is roast perfection.
Few things satisfy quite like a slab of perfectly cooked belly pork. The kind where the meat is soft enough to pull apart with a fork, yet the skin delivers that addictive crunch with every bite. It’s indulgent, it’s nostalgic, and when done right, it’s absolutely unforgettable.
In this detailed guide, you’ll learn exactly how to make slow cooked belly pork with crispy crackling, using simple techniques that guarantee rich flavour and texture contrast. Whether you’re hosting a Sunday roast, a dinner party, or just treating yourself, this recipe will become a firm favourite.
🧾 Ingredients (Serves 4–6)
- 1.2–1.5kg pork belly (skin on, bone-in or boneless)
- 1 tbsp flaky sea salt (for crackling)
- 1 tsp black pepper
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 onions, thickly sliced
- 250ml chicken stock
- 1 tbsp olive oil
- Optional: 1 tbsp apple cider vinegar (for skin drying)
🛠️ Tools You’ll Need
- Sharp knife or scalpel (for scoring the skin)
- Roasting tray with rack
- Aluminium foil
- Oven
- Meat thermometer (optional but helpful)
- Grill or blowtorch (optional for finishing crackling)
🔪 Step 1: Prep the Pork Belly
Start by patting the pork skin completely dry using paper towels. For the best crackling, dry it in the fridge overnight uncovered if time allows. You can also rub a little vinegar onto the skin to help draw out extra moisture.
Using a very sharp knife, score the skin in parallel lines about 1cm apart, being careful not to cut into the meat. This allows the fat to render out and the skin to puff up beautifully.
Rub the meat side with olive oil, garlic, thyme, pepper, and a pinch of salt. Flip it over and rub a generous tablespoon of flaky salt into the scored skin, pushing it into the grooves.
💡 Don’t oil the skin — salt alone gives a better crackle.
🍲 Step 2: Build Flavour with a Bed of Onions
Place thickly sliced onions at the bottom of your roasting tray. They will caramelise slowly, creating a natural base for your gravy.
Add the stock to the tray, then place a rack over the onions and sit your pork on top, skin-side up. Make sure the pork is not sitting in the liquid — only the underside should steam gently.
🔥 Step 3: Slow Cook Gently
Roast at 150°C fan (170°C conventional) for 2.5 to 3 hours. This low and slow heat breaks down the connective tissue in the belly, leaving it meltingly tender.
During this time, don’t baste the skin — keep it dry for ultimate crackle potential.
About halfway through, check the liquid. If it’s running dry, top it up with a splash more stock or water.
🔥 Step 4: Finish with High Heat for Crackling
After the slow roast, turn the heat up to 240°C fan (or full grill) for 20–30 minutes. Watch carefully — the skin should blister and puff.
🧠 If you’re using a grill, keep the meat far enough from the element to avoid burning.
🔥 You can also use a blowtorch for precise crackling on stubborn spots.
Once crisped to your liking, remove from the oven and rest for at least 15 minutes, uncovered, on a board.
🍽️ What to Serve With Slow Cooked Belly Pork
This dish is rich and fatty, so it begs for bright, balancing sides.
Some favourite pairings include:
- Dauphinoise potatoes for creamy indulgence
- Braised red cabbage with a splash of vinegar for acidity
- Gravy made from the onion and pan juices
- Steamed green beans or buttered kale
- Apple sauce or a cider reduction
For more inspiration, check out our full Comfort Food Recipes collection, which features hearty mains and soul-warming sides that complement pork belly perfectly.
💡 Pro Tips for Success
- Score deeply but don’t cut through to the meat
- Dry the skin thoroughly — overnight in the fridge works wonders
- Keep the pork elevated above the liquid to avoid sogginess
- Resting after roasting is key to juicy slices
- Leftovers are excellent shredded and served in bao buns or sandwiches
🌀 Optional Glaze Ideas (Add in Last 10 Minutes)
- Honey + mustard glaze for sweetness and tang
- Soy + hoisin for an Asian-inspired twist
- Cider + brown sugar for a sticky British finish
- Chilli + garlic paste for a punchy, spicy version
These glazes can be brushed on in the final 10–15 minutes of roasting for a lacquered look and caramelised flavour.
🔄 Can You Cook It in a Slow Cooker?
Yes — for a no-fuss version:
- Sear the meat side first
- Add onion and stock to the pot
- Cook on LOW for 6–8 hours
- Transfer to oven or grill at high heat for 20 minutes to crisp the skin
This method is brilliant for holidays or dinner parties where the oven is tied up.
🇬🇧 Why British Foodies Love This Dish
Slow cooked belly pork taps into a long tradition of nose-to-tail British cooking — making the most of humble cuts through slow time and care. It’s rich, rustic, and deeply rewarding.
This dish also makes appearances at gastropubs, Sunday roasts, and modern dinner parties — a perfect example of affordable cuts turned into gourmet favourites.
Looking for pub-style ideas? Explore slow cooked pork belly recipes from Great British Chefs.
