Slow-Roasted Black Skin Pork Belly with Crispy Crackling

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A succulent pork belly slow-roasted to render tender meat beneath a crunchy, blackened crackling skin, enhanced with a simple salt rub. This European-inspired pork recipe, ready in about 215 minutes, pairs pork belly with skin, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 950 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork belly with skin
• 2 tbsp sea salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 tsp, crushed fennel seeds

Instructions

1. Step 1: Preheat oven to 275°F (135°C). Dry the 2 lbs pork belly skin thoroughly with paper towels. Using a sharp knife, prick the skin all over without cutting into the meat.
2. Step 2: Rub 2 tbsp sea salt evenly into the skin, then sprinkle 1 tsp black pepper and 1 tsp crushed fennel seeds on the meat side. Drizzle 1 tbsp olive oil over the meat and rub it in.
3. Step 3: Place the pork belly on a wire rack over a baking tray and roast in the oven for 3 hours until the meat is tender and the fat has rendered.
4. Step 4: Increase heat to 425°F (220°C) and roast for an additional 20 minutes to crisp the skin until it blackens slightly and crackles loudly.
5. Step 5: Remove and rest the pork belly for 15 minutes before slicing to serve with the crackling skin on top.