Roast pork belly with crispy crackling & Beatrix Chenin Blanc

Serves: 4–6 | Prep Time: 20 minutes (plus optional overnight drying) | Cook Time: 2 hours 30 minutes

Ingredients

• 1.5–2 kg pork belly (skin on)

• 2 tbsp olive oil

• 2–3 tsp coarse salt (important for crackling)

• 1 tsp black pepper

• 1 tbsp fennel seeds (optional but amazing)

• 4 garlic cloves, crushed

• 1 onion, sliced

• 2 carrots, roughly chopped

• 1 cup dry white wine or chicken stock

Instructions:

Step 1: Prepare the Pork (Key to Crackling)

Score the skin

Use a very sharp knife to score the skin in thin lines, about 1 cm apart.

Don’t cut into the meat — just the skin.

Dry the skin

Pat the skin completely dry with paper towel.

For best results, leave it uncovered in the fridge overnight.

Step 2: Season

Rub the underside (meat side) with:

• Olive oil

• Black pepper

• Garlic

• Fennel seeds

Turn it skin-side up and:

• Rub olive oil into the skin

• Generously sprinkle coarse salt (this is what creates that crispy crackling)

Step 3: Set Up for Roasting

Preheat oven to 220°C (high heat).

Place onion and carrots in a roasting tray to create a “rack.”

Pour wine or stock into the tray (not over the skin).

Place pork belly on top, skin facing up.

Step 4: Roast for Perfect Crackling

Roast at 220°C for 30 minutes

→ This blasts the skin and starts the crackling process.

Reduce heat to 160°C

→ Continue roasting for 2 hours until the meat is tender.

Step 5: Final Crisp (if needed)

If the crackling isn’t fully crisp:

Turn oven back up to 220°C for another 10–15 minutes

Keep an eye on it so it doesn’t burn

Step 6: Rest & Serve

Rest the pork for 10–15 minutes before slicing

Slice between the crackling lines for clean portions

Serving Ideas

Serve with:

• Crispy roast potatoes

• Apple sauce or apple puree

• Steamed greens or a fresh salad