How to Cook Pork Belly (Crispy Crackling Every Time)

Few dishes are quite as satisfying as pork belly with perfectly crisp crackling. Rich, succulent meat, slow-roasted until tender, topped with golden, mouth-watering crackling. Pork belly is a true centrepiece dish, whether you're serving it for Sunday lunch or a special supper with friends.  

At Donald Russell, our Pork Belly is expertly butchered on the bone with a generous layer of scored skin, chosen specifically to deliver flavour, juiciness and that all-important crackle. Our team know all too well how to prepare and cook pork belly to perfection, every time. It might seem like a daunting task, but we know how to help you nail it every time. 

Selecting the Best Pork Belly (Fat-to-Meat Ratio) 

Not all pork belly is created equal. The balance of fat and meat is key: too lean and the meat dries out; too fatty and it can become greasy. A good cut should have defined layers of both, with a thick, even skin for making crackling.  

Our Donald Russell Pork Belly is cut on the bone for deeper flavour and slow-cooked succulence. The generous marbling and thick, scored skin ensure a juicy finish and a crispy topping. 

Dry-Brining vs. Wet Brine: Which Works Best? 

Brining can help season the pork more deeply and encourage tenderness. But which method is best?  

• Wet Brining involves submerging the meat in a saltwater solution (sometimes with sugar and aromatics) for several hours. This can make the meat extra juicy, but may soften the skin and hinder good crackling. 
• Dry-Brining, on the other hand, simply means salting the pork and letting it rest uncovered in the fridge. This draws moisture from the skin, helping it dry out and crisp up during cooking. It also seasons the meat beautifully. 
   

Our recommendation: For Donald Russell Pork Belly, skip the wet brine. Pat the skin dry, salt generously (especially into the scored skin), and let it rest uncovered in the fridge overnight. This helps achieve reliably crisp crackling and is an overall easier experience.  

The Secret to Perfect Crackling: Prep and Cooking Tips 

When it comes to cooking, following a few simple rules can make all the difference: 

1. Dry the skin thoroughly

After defrosting your pork belly, pat it dry with kitchen paper. For crispy crackling, avoid moisture, so make sure it’s as dry as possible before it goes into the oven. 

2. Salt just before cooking

Once the meat has come to room temperature (around 30 minutes out of the fridge), season the skin well with sea salt and a little pepper. Salting too early can draw moisture out and cause soggy skin. 

3. High heat to start

Preheat your oven to 250°C / 475°F / gas 9. Roast the pork belly for 15 minutes at this high heat to start crisping the skin. 

4. Then slow it down

Reduce the oven temperature to 180°C / 360°F / gas 4, and cook for 25-30 minutes per 450g (1lb). For example, a 1.2kg joint will take approximately 1 hour and 45 minutes at this lower temperature. 

5. Rest before carving

Once cooked, transfer your pork belly to a warm place and rest it, uncovered, for at least 20 minutes. This keeps the meat juicy and allows the crackling to stay crisp.  

Chef’s Tip: If your crackling needs a little extra help at the end, return the pork to a high oven or briefly grill it under full heat for 2-3 minutes, just watch carefully to avoid burning. 

Oven-Roasted vs. Slow-Cooker Pork Belly 

There’s more than one way to cook pork belly, and each method brings its own benefits. 

Oven-Roasting (Recommended for Crackling) 

This is the traditional and best method if you want crisp crackling. It allows both the meat and the skin to cook evenly and develop deep flavour. 

Slow-Cooker Pork Belly 

For tender, fall-apart pork belly without the crackling, the slow cooker is ideal. Cook on low for 6-8 hours with aromatics like garlic, ginger, soy sauce and star anise. Finish under the grill if you want to try crisping the top – though it won’t compare to oven-roasting.  

At Donald Russell, we recommend oven-roasting our Pork Belly following the supplied cooking guidelines to make the most of the premium cut and skin. 

Serving Ideas: Chutney, Asian Slaw and More 

Pork belly is endlessly versatile. Its rich, savoury flavour works well with sweet, tangy and spicy pairings.  

Here are a few of our favourite serving ideas: 

• Asian Slaw: Shredded cabbage, carrot and red onion with sesame seeds, soy, lime and a hint of chilli. A fresh and crunchy contrast. 
• Buttery Mash Potatoes or Celeriac Puree: Comforting sides to soak up the juices. 
• Green Vegetables with Mint and Butter: Crispy vegetables with butter and mint keep the plate balanced. 
• Maris Piper Roast Potatoes with Goose Fat or Alpine Fries: The crunch-on-crunch pairing you didn’t know you needed. 
• Dauphinoise Potatoes: For a rich, creamy and extra-special side, this will truly complete your meal. 

And if you have leftovers? Pork belly is just as delicious shredded into bao buns with hoisin sauce, or tossed into fried rice for a next-day treat. 

Enjoy Every Bite 

Cooking pork belly is rewarding, but with the right technique, it rewards you tenfold. By choosing a high-quality, expertly butchered cut like our Donald Russell Pork Belly, you’re already halfway there.  

Follow our time-tested cooking instructions, embrace the crackling secrets, and finish with a few well-chosen sides for a meal worth remembering.  

Explore our full pork range and order your Pork Belly today, delivered directly from our butcher to your door.