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Rolled Pork Belly

For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need:

Click on each drop-down step below:


Remove from pack, pat dry with paper towel and score the rind at 1cm intervals. Refrigerate uncovered for 1 hour (ideally overnight) to dry the rind.



Place on a wire rack in the sink, pour a jug of boiling water over the rind. Pat dry with paper towel. Rub with 1 tablespoon of vegetable oil and 1 tablespoon coarse salt.



Transfer to a baking tray. Roast in a pre-heated oven at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes. Reduce to 180°C and cook for 35 minutes per kg or until cooked. Remove and rest for 10 minutes before carving.

How To Pork Crackle

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roast Generally approx. 3.5 – 4kg Feeds about 10 – 12 people
Boneless roast Generally approx. 1.5 – 2kg Feeds about 6 – 8 people

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