How to Get Crispy Pork Belly Skin with Tender, Juicy Meat

Want that perfect crispy pork belly skin with juicy, tender meat underneath? In this recipe, I’ll show you step-by-step how to cook pork belly that’s crispy on the outside and melt-in-your-mouth on the inside — no fancy tools, no stress.

This is my go-to pork belly recipe for getting that satisfying crunch every single time. Whether you're a beginner or a home cook looking to level up, this one’s for you!

Check out The Recipe video Below

How to Get Crispy Pork Belly Skin with Tender, Juicy Meat

Crispy Pork Belly with Baked Apple Sauce

 Ingredients

For the Pork Belly:

1 x Pork Belly Joint (skin on)

3 x Onions, roughly chopped

1 x Carrot, roughly chopped

1 x Whole Bulb of Garlic, halved horizontally (skin on)

Sea Salt & Freshly Ground Black Pepper

For the Baked Apple Sauce:

3 x Granny Smith Apples, peeled and quartered

10g x Unsalted Butter

Pinch of Salt(Optional: A touch of sugar, to taste)

Method

Step 1: Prep the Pork 

• Remove the pork belly from any packaging and pat it completely dry with paper towels.

• Place it uncovered in the fridge for at least a few hours — overnight is best. This helps dry the skin for maximum crispiness.

Step 2: Score & Season

• Using a very sharp knife or a clean Stanley blade, score the skin in straight lines about 1 cm apart. Cut through the skin and fat, but try to avoid piercing the meat.

• Generously season the entire joint — both skin and underside — with sea salt and black pepper. Feel free to add dried herbs or spices to the meat side if you like.

Roasting

Step 3: Build Your Flavour Base

• In a roasting tray, add the chopped onions, carrot, and halved garlic bulb. This acts as a flavourful trivet that lifts the pork and adds depth to the juices.

• Place the pork belly on top, skin-side up.

Step 4: Roast for Crispy Skin + Tender Meat

• Preheat your oven to 220°C (430°F).

• Roast the pork at 220°C for 45 minutes to start blistering the skin.

• Then, reduce the heat to 160°C (320°F) and cook for another 4 hours. This slow roast ensures beautifully tender meat beneath that golden crackling.

Baked Apple Sauce

• With 40 minutes left on the pork cooking time, add the apple quarters to the tray beside the pork (or in a separate tray if there’s no space).

• Once soft, remove and blend the apples until smooth. Stir in the butter and a pinch of salt. Add sugar if desired, depending on how sweet you like it.

Rest & Serve

• Once the pork is done, let it rest for at least 15–20 minutes to allow the juices to settle.

• Slice through that crispy skin, serve with the apple sauce, and enjoy the perfect balance of crackly top, juicy layers, and sweet-sharp apple on the side.

Pro Tips:

• If the skin isn’t crackling at the end, pop it under a hot grill for a few minutes — but watch it closely!

• • Save the juices from the pan — they make an incredible sauce or gravy base.