How to cook pork belly

Pork belly is a deliciously rich cut of meat, known for its tender texture and crispy skin. But getting that perfect balance between juicy, melt-in-your-mouth meat and crackling, crispy skin can be a difficult feat. Practice makes perfect, of course, but a butcher’s guide always helps when you're looking to unlock the full potential of this mouthwatering dish. Whether you're aiming for a slow-roasted masterpiece or quick and crispy slices, we’ll walk you through the best techniques to master pork belly.

How to choose pork belly

When looking for quality pork belly, keep these tips in mind to ensure you’re picking the best cut for cooking:

• Fat-to-meat ratio: Look for a balance of both fat and meat. A good pork belly should have a thick layer of fat on top, which helps achieve crispy skin and keeps the meat juicy and tender.
• Uniform thickness: Choose a cut with even thickness to ensure it cooks evenly.
• Smooth skin: The skin should be free from wrinkles or dry patches, which can affect your ability to get that perfect crackling.
• Colour: Opt for pork belly with a fresh, pinkish colour. This typically indicates it’s been recently butchered and will have the best flavour.
• Source matters: If possible, choose locally sourced, high-quality butcher’s pork for a richer taste and texture. 

How to prepare pork belly

Preparing pork belly properly is key to achieving that perfect balance of tender meat and crispy skin. Follow these simple steps to get your pork belly ready for cooking:

1. Score the skin: Using a sharp knife, make shallow cuts across the skin in a crisscross pattern or straight lines, about 1–2 cm apart. Be careful not to cut into the meat itself, as this will help the fat render and the skin crisp up during cooking.
2. Pour boiling water over the skin: Once the skin is scored, carefully pour boiling water over the surface. 
3. Pat the skin dry: Moisture is the enemy of crispy skin. After pouring the boiling water, use paper towels to pat the skin as dry as possible. The drier the skin, the crispier it will become when roasted or grilled.
4. Season the meat: Rub a generous amount of salt into the scored skin, making sure to get it into the cuts. Salt will help draw out moisture, aiding in the crisping process. You can also season the meat side with your choice of herbs, spices, and oil for added flavour.
5. Chill before cooking (optional): For extra crispy skin, place the pork belly in the fridge, uncovered, for 1–2 hours or overnight. This helps dry out the skin further, ensuring the best crackling.
6. Score again (optional): After chilling, you can score the skin a second time to make sure the cuts are deep enough for the skin to crackle up nicely during cooking.

Why do you pour boiling water on pork belly?

Pouring boiling water over pork belly serves a few key purposes that help achieve that coveted crispy skin and tender meat:

• Tightens the skin: The hot water helps tighten the skin, which opens up the pores. This makes it easier for the fat underneath the skin to render during cooking, leading to a crispier result.
• Prepares the skin for crackling: The boiling water helps to remove any excess moisture on the surface, which can interfere with achieving the perfect crackling. When the skin is drier, it crisps up more effectively during roasting or grilling.
• Enhances fat rendering: The heat from the boiling water starts the fat rendering process, which helps break down the fat layer under the skin. This creates a nice, even layer of crispy crackling and juicy meat.

While this step isn’t always necessary, it’s a great trick for ensuring your pork belly comes out with that irresistible, golden-brown crispy skin.

What's the best way to cook belly pork?

The best way to cook pork belly really depends on what you're after — tender, melt-in-your-mouth meat or crispy, crackling skin. However, a combination of slow cooking and high heat is often considered the ideal method. Slow cooking allows the fat to render and the meat to become juicy and tender, while finishing with a burst of high heat creates a crispy skin that contrasts perfectly with the soft meat inside. 

What are three ways that pork belly can be cooked?

Whether you're looking for a slow-cooked melt-in-your-mouth texture, crispy crackling, or a quick, convenient method, there’s a technique to suit your needs. Here are three popular methods for cooking pork belly:

How to cook pork belly in the oven

The oven is one of the best ways to cook pork belly to get that perfect balance of tender meat and crispy skin. Here's how to cook roast pork belly in the oven:

1. Preheat the oven to 150°C for slow roasting.
2. Score the skin in a criss-cross pattern to help it crisp up.
3. Season the pork belly with salt, pepper, and any additional herbs or spices you prefer.
4. Place the pork belly on a rack in a roasting pan, skin side up.
5. Roast at low temperature for about 2–3 hours until the meat is tender.
6. Increase the heat to 220°C for the final 30–40 minutes to crisp the skin.

How to cook pork belly in the air fryer

The air fryer is a convenient and quick way to get crispy pork belly with less fat. Here’s how to master air fryer pork belly:

1. Preheat your air fryer to 180°C.
2. Score the skin of the pork belly and season it generously with salt, pepper, and your favourite spices.
3. Place the pork belly in the air fryer basket, skin side up.
4. Cook for 25–30 minutes, flipping halfway through if necessary to ensure even crisping.
5. Check for crispiness—if the skin isn’t crispy enough, you can cook for a few more minutes until you reach the desired texture.

How to cook pork belly in the slow cooker

A slow cooker is perfect for those who prefer a low-and-slow method that yields tender, juicy pork belly. Here’s how to perfect slow cooked pork belly:

1. Season the pork belly with your choice of herbs, salt, and pepper.
2. Place the pork belly in the slow cooker, skin side up.
3. Add liquid like broth, apple cider vinegar, or a mixture of both to help tenderise the meat.
4. Set the slow cooker to low heat and cook for 6–8 hours until the pork is tender and the fat has rendered.
5. If you want crispy skin, finish the pork belly under a broiler or in a hot oven for 15–20 minutes.

Is it better to cook pork belly fast or slow?

Pork belly is best cooked slowly to allow the fat to render and the meat to become tender. A slow roast or low-temperature cooking helps achieve that tender texture while allowing the skin to crisp up perfectly. While fast cooking can work if needed, slow cooking is the key to unlocking the full flavour and texture of pork belly.

How long should you cook pork belly for?

The cooking time and temperature for pork belly depends on the method you use. Here’s a guide to help you achieve the best results:

Cooking Method	Temperature (°C)	Cooking Time
Oven (Slow Roast + Crisping Skin)	150–160°C (slow roast) then 220°C (for crisping)	2–3 hours slow roast + 30–40 minutes for crispy skin
Air Fryer	180°C	25–30 minutes (depending on thickness)
Slow Cooker	90–100°C	6–8 hours (on low)
Grill	Medium-high heat	20–25 minutes (for thin slices)
Pressure Cooker	110°C	1–1.5 hours

For the best results, start by slow roasting to tenderise the meat, then finish with high heat (in the oven, air fryer, or grill) to crisp up the skin. Adjust times based on the thickness of the pork belly and your preferred texture.

Why won't my pork belly get crispy?

If your pork belly isn't getting crispy, here’s what might be going wrong:

Too much moisture

If the skin is too wet, it won’t crisp up properly. Be sure to pat the skin dry with paper towels before cooking, and consider chilling the pork belly in the fridge uncovered for a few hours to remove excess moisture.

Not scoring the skin deeply enough

Scoring the skin helps the fat render and the air circulate, leading to a crispy result. If the cuts aren’t deep enough, the fat won’t render properly, and you won’t get the crackling you’re hoping for.

Cooking at too low a temperature

Slow cooking at a low temperature can result in tender meat but may not give you crispy skin. To get crispy crackling, start with a high oven temperature to kickstart the crisping process and then lower it for the rest of the cooking.

Not enough heat on the skin

The skin needs direct heat to become crispy. If you're roasting, make sure the pork belly is positioned in a way that allows for even heat distribution, and consider finishing it off under the grill for extra crispiness.

Not enough salt

Salt draws moisture out of the skin, which is essential for achieving crispy crackling. Be sure to rub a generous amount of salt into the skin before cooking.

What to have with pork belly

If you’re serving pork belly for Christmas or a family meal, you’ll need the right sides to satisfy a crowd. So, what should you serve with pork belly? Rich, tender, and full of flavour, pork belly pairs beautifully with a variety of sides that balance its savoury goodness. Here are some great options to serve alongside your pork belly:

Vibrant salads

A bright, zesty salad can cut through the richness of the pork.For a perfect balance of flavours and textures, try our pork belly recipe with sticky spiced sauce and Vietnamese carrot salad.

Roasted vegetables

Roasted root vegetables like carrots, parsnips, and sweet potatoes complement the pork belly's richness. You can drizzle the vegetables with olive oil and herbs for an added flavour boost.

Crispy potatoes

You can never go wrong with crispy, golden potatoes. Roast them in the oven with a bit of rosemary, garlic, and sea salt for a perfect pairing.

Apple sauce

The sweet and tart flavour of applesauce is a classic pairing with pork. The slight acidity of the apples helps balance out the fat in the pork belly.

Sautéed greens

Lightly sautéed greens like spinach, kale, or Swiss chard add a touch of bitterness that contrasts nicely with the pork's richness.

Coleslaw

A creamy coleslaw with a tangy dressing works well to cut through the fatty pork belly. The crunch of the cabbage adds texture, making for a satisfying combination.

Steamed buns or rice

Soft steamed buns or a bed of jasmine rice are great for soaking up the flavorful juices from the pork, adding a satisfying base to the meal.

Support your local pork belly butcher in Melbourne

Whether you're cooking for a special occasion or just craving a delicious meal, pork belly is sure to impress with its rich, tender flavour and crispy skin. The key to getting it just right is choosing premium pork belly and the right cooking method. If you’ve mastered cooking pork belly and want to explore more pork options, check out our guide to various pork cuts and how to use them.

At Peter Bouchier, we’re passionate about delivering premium, ethically sourced pork that transforms your cooking into something truly special. Visit us in Malvern or Toorak, or shop our meats online to discover a selection of high-quality cuts that will make every dish stand out. Enjoy the difference that top-tier ingredients can make in your kitchen!