Pork Belly with Perfect Crackling

Also known as pork rinds in USA or chicharrón in Latin America, this is a versatile method of cooking pork belly. Once cut in little pieces it’s easy to serve with vegetables, in a baguette as Vietnamese bahn mi or in tacos Mexican-style. Be as creative as you want!

Prep Time

5 mins or overnight

Cook Time

60 mins


Serves 4

Pork Belly with Perfect Crackling


  • 1kg of Free Range Pork Belly
  • Salt & pepper
  • Optional: paprika, cumin or fennel


  1. Preheat your oven at 180°C. With your pork belly, you first need to check that the rind has been scored by your butcher – this will increase the surface area of the skin and allow it to crackle a lot more effectively. Rub the belly with salt and pepper* – paying special attention to the skin and making sure you work the seasoning into the grooves.
  2. If you have the luxury of time, an extra step to ensuring next-level pork crackling is to leave your pork belly uncovered in your fridge overnight – the cool, circulating air will draw some of the moisture out of the rind.
  3. Once seasoned, put your pork belly on an oven tray with the fat facing up and turn the oven temperature up to 220°C. Cook for 45 min and turn the temperature down to 160°C for another 15 min. If you see that the skin is not quite crispy enough – most of the time it depends on the oven, they all have different temperatures – put the temperature up again at 220 or 230°C and fan-forced it if you can – do this for around 10 mins – keeping an eye on it – the rind should be audibly blistering. That should do the trick and get it crispy as possible.

*There is an optional added step of salting overnight.

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