Pork Belly Roll

This recipe guides you through making a perfectly rolled pork belly with tender, juicy meat and irresistibly crispy crackling. Ideal for special occasions or family dinners, it can be enjoyed warm or cold.

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Prep Time 20

Cook Time 2

Resting Time: 20

Total Time 2 40

Course Main Course

Cuisine Global

Servings servings

Calories 500 kcal

Equipment

Sharp Knife or Scalpel
Cutting Board
Kitchen Twine
Roasting Pan with Rack
Meat Thermometer (optional)

Ingredients

4.5 lb (2 kg) Pork Belly, skin-on
Salt to taste

Instructions

Score the skin in a diamond pattern and salt generously. Let it rest uncovered in the refrigerator for at least 4 hours or overnight.
Place a smaller piece of pork belly in the center, roll tightly, and secure with kitchen twine every 1–1.5 inches.
Preheat oven to 425°F (220°C). Roast for 30 minutes to crisp the skin.
Reduce heat to 350°F (180°C) and roast for 1.5–2 hours, until the internal temperature reaches 160–170°F (71–77°C).
Let the pork belly rest for 15–20 minutes before slicing.

Notes

The internal temperature will rise an additional 4–5°F (2–3°C) after removing the pork belly from the oven.

Ensure the skin is completely dry before roasting for the crispiest crackling.

Slice only after resting to retain moisture and achieve clean cuts.

Nutrition

Calories: 500kcal

Keyword Crispy Crackling, Holiday Roast, Juicy Pork Belly, Pork Belly Roll, Roasted Pork