Berkshire Pork Belly

by Oliver Hagen May 17, 2015 3 min read

Berkshire Pork Belly

Shop This Recipe

If you're not a fan of pork belly you're simply not doing it right. Here's a quick recipe for how I like to do mine:

It all starts at the butcher's shop. The butcher is likely to ask you a few things:

- How much you're after?Be sure to overestimate this one, as it shinks a lot during cooking and most of the fat (which makes up a lot of the belly) will render off

- Bone in or out?The bones in pork belly are american bbq ribs. They cook up much more quickly than the belly and I often do them as a cheeky entre. If you leave them in the benefit is they protect the belly from over cooking and they easily pull out once the belly is cooked.

- Would you like it scored?Just say yes! you need a very sharp knife and a dozen dangerous flicks to score a pork belly, we're happy to do it for you so please ask.


  • 2 Granny Smith Apples
  • Sea Salt
  • Olive Oil
  • Fennel seeds (optional)
  • Boiling Water
  • Paper towels
  • Pork Belly

Pre heat oven to 220C Fan Forced

Core your apples and slice them thinly.  Arrange the apple pieces  in a square shape, the same shape as your belly in an oven tray. These will make a bed for the belly to roast on.

Take your scored belly and place it on a wire cake rack in your kitchen sink skin-side up. Pour boiling water over the skin. You'll notice it tightening up and changing to a lighter colour. This does a few things:

- Starts the cooking process off as a head start and

- Pulls the skin tight which opens up the cracks you've made by scoring

To get perfect crackle you need dry heat. There is natural moisture in the skin of the pork thats what the salt is for; to dry it out. First you need to remove any water or fluid sitting on the surface. Dry the belly off with the paper towels patting it so its completely dry. Next cover the skin with olive oil, and then it’s time to get liberal with the salt.

When it comes to salt you need to use a lot, sea salt flakes work well. Work the salt into all the scores. At this stage you can sprinkle with fennel seeds too.

Place your belly on top of the apple slices, and put in the centre of the oven. Keep an eye on it at this temp things happen quickly. My rule of thumb is that I want the crackling to be 80% of where I want it to be before I turn the heat down. You should be looking for a colour change to a rich yellow, bubbles under the skin, and the whole belly having no soft spots. Once you're 80% there turn the heat down to 160C. This usually takes 30mins or so.

Cook for a further 2.5 hours at 160C. You can turn the heat back up again at the end if you have to.

When carving, use the scores to guide your knife or you'll never get through the cracking. The apple can be mashed with a fork and add a little cider vinegar and pepper to make a sauce for the pork.

Pair with a wine with some decent acid like a cool climate riesling, a fresh dry cider, or a hoppy beer.

Bon Appetit!

Also in Organic Recipes

Chipotle Glazed Ham with Clementine Day
Chipotle Glazed Ham with Clementine Day

by Olivia McCrimmon November 26, 2021 3 min read

Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of ​Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Porterhouse Roast + Chimichurri with Oliver Hagen
Porterhouse Roast + Chimichurri with Oliver Hagen

by Olivia McCrimmon November 26, 2021 2 min read

Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad
Thanksgiving Leftover Sando with Cousin Pat
Thanksgiving Leftover Sando with Cousin Pat

by Olivia McCrimmon November 26, 2021 1 min read

There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.