Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Twice-cooked pork belly with shattering crisp crackling.
Best if chilled for a few hours between cooking stages
Equipment: Large saucepan; deep frying pan or air fryer
Measures and names
Ingredients
- 1 kg pork belly, in one piece, skin on
- 1 onion, quartered
- 6 garlic cloves, bruised
- 3 bay leaves
- 1 tbsp black peppercorns
- 2 tbsp salt
- Oil, for frying
- Cane vinegar, garlic and chilli dipping sauce, to serve
Method
- Put the pork belly in a large pan with the onion, garlic, bay, peppercorns and salt. Cover with water.
- Bring to the boil, then simmer gently for 45 to 50 minutes, until a skewer slides in easily.
- Lift out and pat completely dry. Chill uncovered in the fridge for a few hours if you can; dry skin is the secret to good crackling.
- Heat a deep pan of oil to 180°C, or set an air fryer to 200°C. Cook the pork in pieces for 12 to 15 minutes, until the skin blisters and crisps.
- Rest for 5 minutes, chop into chunks, and serve with a sharp vinegar and garlic dipping sauce.
Swaps and tips
Drying the skin thoroughly matters more than anything else here. An air fryer is far less messy than deep frying. Serve with plenty of sharp vinegar to cut the richness.
Add carbs for the family (optional)
For the family, serve with rice and a spoonful of liver sauce. The on-plan plate is best with a crunchy tomato, onion and cucumber salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 2 g | 1 g | 55 g | 642 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
