The Perfect Pork Belly – 3 Ways!

1.5–2kg Gooralie Free Range Pork Belly

1 tablespoon olive oil

1 tablespoon sea salt flakes

2 teaspoons fennel seeds, lightly crushed (optional)

Prepare the pork: Pat the skin completely dry with paper towels. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry,

Refrigerate uncovered for at least 2 hours or overnight — this helps the skin dry for crisp crackling.

Preheat the oven to 220°C fan-forced (240°C conventional).

Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan.

Roast for 30 minutes to get the crackling started. Then reduce to 170°C and continue cooking for 1½–2 hours, or until the meat is tender.

Rest for 15 minutes before slicing to allow the juices to settle.

2 tablespoons olive oil

1 tablespoon sea salt

1 tablespoon brown sugar

1 teaspoon smoked paprika

½ teaspoon black pepper

(Optional) 1 tablespoon apple cider vinegar for glazing

Preheat BBQ or smoker to 160°C (indirect heat setup).

Season the skin with olive oil, salt, brown sugar, paprika, and pepper.

Place the pork belly skin-side up on the BBQ away from direct flame. Close the lid.

Cook for 2½–3 hours, maintaining temperature.

Finish the crackling: Turn the heat up to 220°C or place under the grill for 10–15 minutes until the skin blisters and crisps.

Brush with apple cider vinegar glaze before resting for 10–15 minutes.

1.5–2kg Gooralie Free Range Pork Belly, skin scored

Sea salt flakes

½ cup soy sauce

¼ cup honey

2 tablespoons brown sugar

2 tablespoons rice wine vinegar (or apple cider vinegar)

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 small chilli, finely sliced (optional)

1 teaspoon sesame oil

Preheat oven to 200°C fan-forced (220°C conventional).

Prepare the pork belly: Pat dry with paper towels, and rub with olive oil and a little sea salt.

Roast for 30 minutes until the skin begins to crisp and colour slightly.

Reduce heat to 170°C, pour ½ cup of water into the base of the tray, and cover the pork loosely with foil. Roast for a further 1½ hours until the meat is tender.

Make the glaze: In a small saucepan, combine all glaze ingredients. Bring to a simmer over medium heat and cook for 5–7 minutes until slightly thickened.

Brush the glaze generously over the pork belly, increase oven temperature back to 220°C, and roast uncovered for 15–20 minutes, basting once or twice until glossy and caramelised.

Rest for 10–15 minutes before slicing.