Save to your scrapbook

    Pork belly with perfect crackling

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Pork belly with perfect crackling

    'Golden, crunchy crackling alongside tender, soft pork is many people's dream Sunday lunch. Belly is the perfect cut for this – it is quite fatty, so the meat doesn’t dry out before the crackling becomes exquisitely crunchy.' Hugh Fearnley-Whittingstall

    • Preparation time: 5 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 5 minutes 5 minutes

    Serves: 6


    • 1 tbsp coriander seeds
    • 2 tsp fennel seeds
    • 2kg pork belly joint, unrolled


    1. Preheat the oven to 220C/gas 7. With a pestle and mortar, bash the seeds lightly until they are just cracked.
    2. If the skin isn’t already deeply scored, use a sharp knife to make them deeper. Rub salt, pepper and a bit more than half of the cracked seeds onto the skin, working them into the scores.
    3. Scatter the remaining cracked seeds into a large roasting tin; put the meat on top and roast for 30 minutes, then turn down the temperature to 180°C, gas mark 4 and cook for about 1 hour 30 minutes more – until the juices run clear when the meat is pierced with a skewer and the skin has crackled to a gorgeous golden brown. If the crackling looks pale, turn the heat back up high and keep checking until it is done. Leave to rest in a warm place, uncovered, for 20 minutes.
    4. Remove the crackling from the pork before carving. Cut the joint into thick slices and break the crackling into pieces

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars