Spiced pork belly

A good cheap cut that makes a winning roast for tasty crackling, finish under the grill
Spiced pork belly
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes plus overnight time to cure
  • Effort: easy


  • 2-2.5 kg pork belly, bones removed and scored
  • 270 g salt
  • 1 tbsp ground fennel seeds
  • 1 tsp chinese five spice
  • 1 tsp cinnamon
  • grapeseed oil, for rubbing
  • sea salt

For the apple sauce

  • 6 Granny Smith apples
  • 150 g caster sugar
  • 75 ml rice wine vinegar
  • Juice of ½ lemons


1. Mix the salt and spices together and rub it all over the pork. Let it cure for 3-4 hours. Then wash the pork belly well, and dry with paper towels. Place in the fridge uncovered for at least 6-8 hours or overnight.

2. Preheat the oven to 250C/fan 230C/gas 9. Rub the skin of the pork with some oil and salt, then place the pork on a roasting tray skin side up and cook for 15 minutes.

3. Lower the temperature of the oven to 150C/fan 130C/gas 2, and cook for 45-50 minutes. To get great crackling, pork belly can be finished under the grill

4. Remove the pork belly and rest for 15 minutes. Slice pork belly thinly and serve with apple sauce.

For the apple sauce

5. Place the sugar and vinegar into a medium size saucepan and bring to the boil. Add the apples and cook until tender. Puree then add lemon and set aside to cool.

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