A beautifully rolled pork belly combines melt-in-your-mouth tenderness with irresistibly crispy crackling. This recipe keeps it simple yet delivers restaurant-quality results with just two ingredients and the right technique. Whether you’re preparing it for a special occasion or a cozy family dinner, this dish is sure to impress.

The Secret to the Perfect Pork Belly Roll

The key to success lies in proper preparation, precise rolling, and securely tying the pork belly with kitchen twine. This ensures the meat stays compact, cooks evenly, and slices beautifully.

Step 1: Prepare the Skin

Before rolling, use a sharp knife or scalpel to score the skin in a diamond pattern. This allows the salt to penetrate evenly and ensures the skin crisps up beautifully during roasting. Be careful not to cut too deeply—just through the skin layer without reaching the meat underneath.

Step 2: Rolling the Pork Belly

Select a slab of pork belly and cut an additional, smaller piece without skin, matching the length of the roll. Season the inside generously with salt. Place the smaller piece in the center of the main slab and roll it tightly to create a compact cylinder.

Step 3: Secure with Kitchen Twine

Once rolled, secure the pork belly with kitchen twine at regular intervals (about every 1–1.5 inches). Tie each knot firmly, but not so tight that it cuts into the meat. Proper tying ensures the roll maintains its shape during roasting and slices evenly when cooked.

How to Get Perfectly Crispy Pork Crackling Every Time

Achieving that golden, crispy skin isn’t luck—it’s technique.

Drying is essential for crackling success. After rolling, generously salt the skin and leave the pork belly uncovered in the refrigerator for at least 4 hours, ideally overnight. This step dries out the skin, which is crucial for achieving crispiness.

Before roasting, pat the skin dry with paper towels and lightly salt again.

How Long to Roast Pork Belly Roll: Timing and Temperatures

Cooking time depends on the size of your pork belly, but these guidelines provide a reliable starting point.

High Heat for Crispy Skin (425°F/220°C):
Roast the pork belly for 30 minutes to kickstart the crackling process.

Lower Heat for Tender Meat (350°F/180°C):
Continue roasting until the internal temperature reaches your preferred doneness:

• 160°F (71°C) – Medium
• 165°F (74°C) – Medium-Well
• 170°F (77°C) – Well-Done

Important Note: When you remove the pork belly from the oven, the internal temperature will continue to rise by 4–5°F (about 2–3°C) as the meat rests. Keep this in mind to avoid overcooking.

If you don’t have a meat thermometer, estimate cooking time at about 25–30 minutes per pound. For a 4.5 lb (2 kg) pork belly, the total roasting time (after the initial high-heat stage) will be approximately 1.5 to 2 hours. Check doneness by piercing the meat with a fork—the juices should run clear, and the meat should feel firm.

Why Resting the Meat is Essential

After roasting, let the pork belly rest for 15–20 minutes before slicing. This step allows the juices to redistribute evenly throughout the meat, ensuring each slice is moist and flavorful.

Why Pork Belly Roll is Even Better Served Cold

While freshly roasted pork belly is undeniably delicious, serving it cold is a game-changer.

As the pork cools, the flavors become more pronounced, and the texture firms up, making it easier to slice thinly. Cold pork belly is perfect for sandwiches on crusty bread with mustard and pickles or as part of a charcuterie board alongside cheeses and olives. It’s also a quick and satisfying snack straight from the fridge.

For the best results, always chill the pork belly completely before slicing to ensure clean, even cuts.

How to Store Pork Belly Roll

To maintain freshness and flavor, store your pork belly properly:

Keep it in an airtight container or wrap it tightly in plastic wrap. Store in the refrigerator for up to 5 days. For optimal freshness, slice only before serving.

For longer storage, freeze individual slices tightly wrapped in plastic and placed in a freezer bag. Pork belly can be safely frozen for up to 3 months.

What to Serve with Pork Belly Roll?

This rich and flavorful dish pairs wonderfully with sides that balance its richness:

• Classic Russian Salad (Olivier Salad): A creamy mix of diced cooked vegetables, pickles, and mayonnaise that perfectly complements the pork’s savory depth.
• Roasted Sweet Potatoes with Honey and Thyme: Sweet, earthy flavors provide a natural contrast to the salty pork.
• Seasonal Green Salad with Tangy Vinaigrette: A crisp, refreshing side to cut through the richness of the meat.

Best Wine Pairings for Pork Belly Roll

The richness of pork belly pairs beautifully with wines that offer fruitiness, medium body, and balanced acidity. Here are some excellent choices:

• Pinot Noir: A light red wine with cherry and raspberry notes that cuts through the pork’s richness.
• Malbec: Bold and fruity, with hints of spice that complements roasted pork beautifully.
• Chardonnay (oak-aged): A creamy, oak-aged Chardonnay brings a smooth balance to the dish.
• Rioja Crianza: This Spanish red offers notes of plum and vanilla, enhancing the pork’s savory character.

Time to Indulge!

With the right techniques and a bit of patience, pork belly roll transforms into more than just a meal—it becomes an experience. Whether served warm with irresistibly crispy crackling or cold in paper-thin slices, this dish will always impress.

Have you tried this recipe? Share your thoughts in the comments below and tag us on social media using #FoodieRoam.