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Pork Belly with Wine and Herbs, and crackling that shatters and meat that stays juicy
Pork Belly with Wine and Herbs keeps moisture away from the skin so the crackling does its job. The wine gravy quietly steals the show.
Why you will love and enjoy Pork Belly with Wine and Herbs
It delivers crunchy crackling, tender meat, and a rich pan gravy all in one roast. This is a no-fuss pork belly that feels special without being complicated.
Garlic, thyme, and lemony crispy pork belly with white wine gravy
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Pork Belly with Wine and Herbs
- Prep Time: 25 minutes
- Resting Time: 60 minutes
- Cook Time: 165 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Meat Recipes
- Method: Easy
Description
Crispy roast pork belly with perfect crackling, white wine gravy, garlic, and herbs made in the oven. This easy pork belly recipe delivers juicy meat and crunchy skin every time.
Ingredients
- 4.40 pounds (2 kg) boneless pork belly, skin on
- 2 garlic cloves, chopped
- Pinch ground cloves
- 1/2 tsp caraway seeds
- 1/2 tsp dried chili flakes
- 1 tbsp dried thyme
- Black peppercorns, to taste
- Coarse salt, to taste
- 2 tbsp olive oil
- 2 tbsp lemon juice
- White vinegar, for the skin
- 2 onions, sliced
- 1 1/2 cups dry white wine
Instructions
- Preheat the oven to 220 C and make sure your pork belly 2 kg is fully dry. Any moisture stops the crackling, so really pat it very dry.
- Using a sharp knife, score the skin and fat of the pork belly in a diamond pattern.
- Don’t cut into the meat. Dab the skin with white vinegar using a paper towel and set the pork aside.
- In a mortar and pestle, grind 2 chopped garlic cloves, pinch ground cloves, 1/2 tsp caraway seeds, 1/2 tsp dried chili flakes, 1 tbsp dried thyme, black peppercorns, and coarse salt until coarse but well mixed.
- Stir 2 tbsp olive oil and 2 tbsp lemon juice into the spice mixture to make a loose paste.
- Rub this marinade into the meat side of the pork belly only.
- Keep it off the skin, so the crackling stays crisp.
- Leave the pork belly at room temperature for 1 hour. This helps it cook more evenly later.
- Scatter 2 sliced onions over the base of a roasting pan and place the pork belly on top, skin side up. Cover with a lid or foil and roast at 220 °C for 30 minutes.
- Reduce the oven temperature to 170 °C, carefully pour 1 1/2 cups dry white wine around the pork, not over the skin, and continue roasting uncovered for about 2 hours.
- The meat should be tender and the fat soft.
- Once the pork is cooked through, increase the oven back to 220 °C and grill for 10 to 15 minutes until the skin puffs and crackles. Keep an eye on it so it doesn’t burn.
- Remove the pork belly from the oven and rest it uncovered for 20 minutes. This keeps the crackling crisp and the meat juicy.
- Slice and serve with the onions and pan juices. Taste the gravy and adjust the seasoning if needed.
Notes
Created, prepared, tried, and tested Gail:
Crispy roast pork belly with perfect crackling, white wine gravy, garlic, and herbs made in the oven. This easy pork belly recipe delivers juicy meat and crunchy skin every time.
Pork Belly with Wine and Herbs delivers crisp crackling, tender meat, and a rich pan gravy without complicated steps. It suits cooks who want reliable results, deep flavour, and a roast that feels satisfying from the first slice.
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