Pork Belly

Pork Belly

Crispy pork belly with a chilli caramel hit that will have everyone coming back for seconds.


  • Pork Belly

  • Rib Rocker seasoning

  • Chilli Caramel Sauce


  1. Score the pork belly skin with a sharp knife or clean craft knife so the cuts go to the meat, but not into the meat. These score marks will be your easiest way to carve once the crackling has been established.

  2. A good coating of coarse salt all over the skin and leave in the fridge in a tray uncovered for 24 hours.

  3. Make sure the tray is at least 1cm deep to hold any juices that may leave the meat.


  1. Pre-heat BBQ for oven to around 500f+/260-280c.

  2. Gently wipe excess salt and any moisture from the skin.

  3. Place the pork belly into an oven tray and then into the oven or indirect BBQ skin side up.

  4. Cook on high heat for about 45-60 minutes. Theres no need to check this until the 30 minute mark. You may need to rotate the pan or move to one side depending on how the crackling is looking.

  5. Once you are happy with the crackling, turn the heat down to 140C/285f.

  6. Optional step here is to add boiling water to the pan with some fresh aromatics like chopped garlic, ginger and some soy sauce. Only use as much water as needed to fill water to underside of crackling.

  7. Cook for another 60-90 minutes.

  8. Take out of the oven or BBQ and put on a rack to rest for 10-15 minutes

  9. Carve into slices and then generously drizzle Slap It On Chilli Caramel sauce over the crackling.

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