This recipe delivers crispy pork belly slices with that unmistakable British pub character. A simple scoring technique and precise oven temperatures create layers of texture that are impossible to resist.
I developed this method after sampling pub-style pork belly across the UK, focusing on achieving maximum crispness without drying out the meat. The result is tender, juicy slices with a shatteringly crispy top.
The secret lies in the two-stage cooking process: first at high heat to render the fat and create that coveted crackling, then at a lower temperature to ensure the meat stays succulent throughout.
Serve these slices with apple sauce and steamed greens for a proper British meal. The contrast between the crispy exterior and tender interior makes every bite memorable.
Ingredients for Pork Belly Slices Recipe Uk
These quality ingredients transform into pub-style pork belly with layers of crispy texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, bone-in preferred |
| Sea Salt 🧂 | 2 tbsp | Coarse flakes for crackling |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked preferred |
| Dried Fennel Seeds 🌿 | 1 tsp | Lightly crushed for aroma |
| Fresh Rosemary Sprigs 🍃 | 4 whole | Stems removed and chopped |
| Fresh Thyme Sprigs 🍃 | 4 whole | Leaves stripped from stems |
| Garlic Cloves 🧄 | 6 cloves | Crushed for maximum flavor |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances richness of pork |
| Brown Sugar 🍚 | 1 tbsp | Light or dark variety |
| Dijon Mustard 🟡 | 1 tbsp | For glaze preparation |
| Chicken Stock 🥣 | ½ cup | Low-sodium preferred |
The pork belly quality is paramount. Source skin-on, bone-in belly from a reputable butcher—this ensures optimal fat rendering and even cooking. Sainsbury’s Taste the Difference or Waitrose offer excellent pre-packaged options. Look for pieces with even marbling and a thick skin layer. The salt should be coarse flakes; Maldon is ideal for achieving that classic British crackling texture.
No bone-in belly available? Skin-on boneless works but may curl during cooking—weight it down with a baking tray. Fennel seeds can be replaced with coriander seeds at equal measure. Fresh herbs are non-negotiable for authentic flavor, but dried at one-third the amount will suffice in a pinch. The apple cider vinegar can be swapped for white wine vinegar without impact.
Store raw pork belly in the coldest part of your fridge for up to 3 days. Once cooked, slices keep 4 days in the fridge or 3 months frozen. Always bring to room temperature before reheating to preserve that coveted crispiness.
Why You’ll Love This Recipe
- One Pan Wonder: I just rub the pork belly with salt, peppercorns, fennel, and rosemary, then roast—no fancy steps.
- That Crispy Bite: The fat renders down while the skin gets crackling, and the rosemary and fennel give it this warm, herby depth.
- Feeds a Crowd: I serve these slices with mash or in buns, and they’re just as good cold the next day in sandwiches.
- Budget Stretch: Pork belly is cheap compared to other cuts, and a little goes a long way—honestly, it’s my secret for impressive dinners without the cost.
Step-by-Step Instructions for Pork Belly Slices
Master the technique for perfectly crispy layers with these precise, professional methods.
Step 1: Score and Cure the Pork Belly
Start by scoring the skin of the 2 lb pork belly in a crosshatch pattern, cutting through the skin but not into the meat. This allows the fat to render and the skin to crisp evenly. Rub the scored skin with 2 tbsp sea salt, ensuring it penetrates each cut.
Place the pork belly skin-side up on a wire rack set over a tray. Refrigerate uncovered for at least 12 hours or overnight. This drying process is crucial—it draws out moisture, ensuring the skin becomes ultra-crispy when roasted.
Step 2: Prepare the Herb and Spice Rub
Lightly crush the 1 tsp dried fennel seeds and 1 tsp black peppercorns to release their aromatic oils. Strip the leaves from the 4 whole fresh thyme sprigs and chop the leaves from the 4 whole fresh rosemary sprigs. Crush the 6 cloves garlic cloves to maximize their flavor.
Combine the crushed spices, chopped herbs, and garlic in a small bowl. This rub will infuse the meat with a fragrant, savory depth that complements the richness of the pork belly.
Step 3: Apply Rub and Begin Roasting
Preheat your oven to 300°F. Pat the pork belly dry with paper towels, then rub the herb and spice mixture all over the meat side. Flip it skin-side up and place it on a wire rack in a roasting tray.
Roast for 1 hour 30 minutes at this lower temperature to render the fat slowly without burning the skin. This step ensures the meat stays tender while the fat begins to crisp.
Step 4: Finish with Glaze and High Heat
Increase the oven temperature to 425°F. In a small bowl, whisk together the 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tbsp Dijon mustard, and 0.5 cup chicken stock. Brush this glaze generously over the pork belly.
Return the pork to the oven and roast for an additional 20-25 minutes until the skin is deeply caramelized and shatteringly crisp. The glaze will create a glossy, flavorful crust that enhances the visual appeal and taste.
Step 5: Rest and Slice for Serving
Remove the pork belly from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful.
Slice the pork belly into 1-inch thick pieces, cutting through both the crispy skin and tender meat. Serve immediately while the skin is still at its peak crispness. The contrast between the crackling skin and succulent meat beneath is what makes this dish truly exceptional.
Pro Tips For Making Pork Belly Slices Recipe Uk
- Score the Skin: Use a sharp knife to cut 1cm deep slashes in the pork belly skin before seasoning—this lets the fat render out properly and gives you that perfect crackling.
- Dry the Belly: Pat the pork belly completely dry with paper towels before salting; I learned this the hard way after ending up with soggy skin on my first three attempts.
- Rest Before Slicing: Let the cooked pork belly rest for at least 10 minutes under foil before slicing, or all those beautiful juices will end up on the cutting board instead of in the meat.
- Toast the Fennel: Lightly toast the dried fennel seeds in a dry pan for 30 seconds before using—sounds fiddly but it wakes up the flavour and pairs better with the rosemary.
Flavor Customization for This pork belly slices recipe uk
Sweet and Spicy
For a sweet-spicy twist, add 1 tbsp honey and ½ tsp chili flakes to the glaze mixture. I love how the heat from the chili plays against the pork’s richness. This works beautifully with the 2 tbsp olive oil and 1 tbsp apple cider vinegar base. 🌶️
Herb-Forward Option
Double down on herbs by adding 2 tbsp chopped fresh sage to the rub. Sage’s earthy notes pair wonderfully with pork. I’ve also swapped fennel seeds for 1 tsp coriander seeds for a citrusy twist. The aroma while roasting is incredible.
Citrus Brightness
Add zest of 1 orange to the herb rub for a bright, citrusy lift. The acidity cuts through the fat beautifully. I also love adding 1 tbsp orange juice to the glaze for extra vibrancy. Perfect for warmer months.
Smoky Depth
For a smoky flavor, add ½ tsp smoked paprika to the spice rub. A dash of liquid smoke in the glaze can also deepen the profile. I’ve found 1-2 drops is plenty. This reminds me of summer BBQs back in Cincinnati.
Asian-Inspired Glaze
Swap the glaze entirely for an Asian twist: combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated ginger, and 1 minced garlic clove. Brush it on during the final roasting stage for a sticky, umami-rich finish.
Tangy Mustard Boost
Increase the Dijon mustard to 2 tbsp in the glaze for a sharper, tangier bite. Balance it with a touch more brown sugar—about ½ tbsp extra. The mustard’s acidity enhances the pork’s natural flavors. 💛
Nutrition Facts
Frequently Asked Questions
Should I remove the skin before cooking?
No, keep the skin on for that signature crackling texture. Scoring it in a crosshatch pattern helps the fat render and crisp evenly. The skin transforms into the best part!
Why rest the pork before slicing?
Resting for 10 minutes lets juices redistribute, ensuring moist, flavorful slices. Skipping this step can make the meat dry out when cut.
Can I use boneless pork belly?
Yes, but it may curl during cooking. Weight it down with a baking tray to keep it flat. Bone-in pieces stay more stable in the oven.
How do I store leftovers?
Refrigerate cooked slices for up to 4 days or freeze for 3 months. Reheat in the oven to revive crispiness.
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