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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

How to Get Perfect Roast Belly Pork

Few things are as satisfying as perfectly roasted belly pork — crisp crackling, tender meat, and a rich, savoury depth that only comes from proper fat and long, slow cooking. This recipe keeps things simple, letting the meat do the talking.

INGREDIENTS
  • 1.5–2kg boneless pork belly, rind on
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp fennel seeds (optional)
  • 1 tbsp sunflower oil or light olive oil
  • 1 onion, thickly sliced (for trivet)
  • 2 carrots, roughly chopped
  • 1 garlic bulb, halved
  • 250ml water or dry cider
METHOD

  1. Score the skin with a sharp knife or Stanley blade — deep, even cuts, 1cm apart.
  2. Dry the skin thoroughly with kitchen paper. Leave the belly uncovered in the fridge overnight if you can.
  3. Preheat the oven to fan 230°C / 250°C conventional.
  4. Rub the pork skin with oil, then massage in the salt, pepper, and fennel seeds.
  5. Place the chopped veg in a roasting tray to act as a trivet. Add the water or cider.
  6. Lay the pork belly on top, skin side up. Roast at high heat for 30 minutes to blister the skin.
  7. Reduce the oven to fan 150°C / 170°C conventional. Continue roasting for 2 to 2½ hours, until tender.
  8. Finish with a final 15–20 minutes at fan 220°C if the crackling needs extra crisping.
  9. Rest the pork for at least 20 minutes, loosely covered with foil.

Multi-Cooker Option

Ninja Foodi MAX / Air Fryer:

  • Score, salt and dry the belly pork as above
  • Use the Air Crisp function at 200°C for 25–30 minutes to render and crisp the skin
  • Switch to Bake/Roast at 140°C for 1 hour 30 minutes, add veg and a splash of water to the pot
  • Finish with Air Crisp for 10–15 minutes until crackling is glass-like
  • Aim for an internal temperature of 75–80°C in the thickest part of the meat

Sides:

  • Bramley apple sauce – tangy, soft and buttery to cut through the richness
  • Celeriac mash – earthy and creamy with a hint of mustard
  • Roast potatoes – golden and crunchy in duck fat
  • Braised red cabbage – sweet and spiced
  • Butter-glazed carrots and leeks – for freshness and colour

Matches:

  • Apples, cider vinegar, fennel, mustard, sage, rosemary, garlic, honey, black pepper, root vegetables, white beans
Preparation Time: 10 minutes active (plus optional overnight drying)
Cooking Time: 3 hours including high heat, low and slow, and resting

Hot Tips

  • Use a very sharp knife for scoring — a Stanley blade gives you the best control
  • For extra crisp crackling, use a hairdryer on the skin before roasting
  • Never pour oil directly into the roasting tin — it’ll fry the underside and soften the skin
  • If the crackling blisters unevenly, use a blowtorch for patch-up crisping

Print recipe

Pairings

Red Wine:

  • Pinot Noir — light, fruity and earthy, cuts through fat
  • Côtes du Rhône — herbal and spicy to match the fennel and pork

White Wine:

  • Dry Riesling — sharp, citrusy and refreshing
  • Chenin Blanc — rounded with a soft apple finish

Beer & Cider:

  • Dry cider — classic pairing with roast pork
  • Amber ale — caramel and hop bitterness work well
  • Weissbier — soft, bready, lightly spicy

Non-Alcoholic:

  • Sparkling apple juice with lemon
  • Ginger beer
  • Cold-brew tea with fennel or citrus

Shop for Ingredients

Rare Breed Pork Belly – Boned & Rolled roasting cut

Rare Breed Pork Belly – Boned & Rolled

Boned & Rolled Belly Pork – From Rare Breed British Pigs

A beautifully prepared joint with deep flavour and rich marbling, our boned and rolled belly pork is perfect for roasting low and slow. With crackling on the outside and meltingly tender meat within, it’s a true showstopper.

Price range: £21.50 through £56.00

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