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Golden, crisp and packed with flavour – this dish is a true showstopper! We show you how to cook the perfect pork belly with salt-speckled crackling. Serve it with citrus-and-honey-flavoured carrots.
There’s nothing like a celebratory Sunday meal with family, spending quality time together over good food. And when you’re feeding the masses, pork is a delicious, affordable choice that is rich in flavour, texture and those meaty aromas that make them come back for seconds!
There are various ways to cook this versatile meat – slow-cooked, for that juicy, tender texture, or grilled, for that crispy, mouth-watering edge. What’s more, SA Pork is produced to the highest industry standards, offering consumers a nutritious, affordable option that doesn’t compromise on taste. It’s an easy recipe but big on taste!
Pork Belly with Crispy Crackling
Serves 6-8
Preparation time: 20 min
Marinating time: overnight
Cooking time: 3 hours
Resting time: 10 mins
For the Pork belly:
- 1,8-2 kg pork belly with rind
- 30 ml (2 T) sea salt flakes
- 6 garlic cloves, crushed
- 2,5 ml (½ t) pepper
- 2 onions, quartered
- 250 ml (1 c) ginger ale
For the carrots:
- 15 ml (1 T) each butter and olive oil
- 1 cinnamon stick
- 10-12 baby carrots
- 30 ml (2 T) honey
- Grated zest of 1 naartjie or orange and 60 ml (¼ c) of the juice
- Pinch of salt
- Fresh herbs
1. Pat the belly dry with paper towel. Score the skin and place meat side down on the wire rack.
2. Rub the skin with a generous amount of the salt flakes and leave uncovered in the fridge overnight.
3. Preheat the oven to 230°C. Pat the skin dry with more paper towel – small droplets should have formed on the surface of the skin.
3. Put the belly, skin-side down, on a chopping board and rub with the garlic and the pepper.
4. Put the onions in the tray put the belly, skin-side up, on top.
5. Sprinkle the skin generously with more salt flakes. Pour the ginger ale into the tray (without getting any of the liquid on the skin) and roast in the oven for 30 minutes or until a golden and crisp crackling forms.
6. Turn the heat down to 160°C and slow roast for 2½ hours. Remove from the oven and set aside to rest for 10 minutes.
Carrot
1. While the pork belly rests, heat the butter and oil in a large saucepan. Add the rest of the ingredients and sauté over medium heat for 10-12 minutes.
To Finish
1. Slice the pork belly and serve with the carrots and fresh herbs.
For more delicious pork recipes, go to SA Pork.
