{"id":22169,"date":"2025-08-16T08:00:40","date_gmt":"2025-08-16T06:00:40","guid":{"rendered":"https:\/\/getitmagazine.co.za\/?p=19553"},"modified":"2025-08-16T21:51:48","modified_gmt":"2025-08-16T19:51:48","slug":"make-a-perfect-crispy-roasted-pork-belly-yum","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/08\/16\/make-a-perfect-crispy-roasted-pork-belly-yum\/","title":{"rendered":"Make a perfect, crispy roasted pork belly &#8211; yum!"},"content":{"rendered":"<p class=\"Body\"><b><span lang=\"EN-US\" style=\"font-size: 12.0pt;\">Fennel roasted pork belly with crispy cracking<\/span><\/b><\/p>\n<p><span lang=\"EN-US\" style=\"font-size: 12.0pt;\">(served with Spier 21 Gables Chenin Blanc)<\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">A crispy roasted pork belly can go from good to phenomenal when done just right. This recipe yields a super moist and beautifully spiced belly with a light a crispy crackling top &#8211; needing little else but a glass of elegant 21 Gables Chenin Blanc to pair with. If you do love gravy, we\u2019ve given a recipe below for a quick and effortless gravy to serve with the belly, along with your choice of mashed potatoes or butternut puree etc.<\/span><\/p>\n<p class=\"Body\"><b><span lang=\"EN-US\">Ingredients: (serves 4-6)<\/span><\/b><\/p>\n<p class=\"Body\"><b><span lang=\"EN-US\">For the belly:<\/span><\/b><\/p>\n<ul>\n<li class=\"Body\"><span lang=\"EN-US\">1,2 kg boneless pork belly (choose a meaty cut)<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">2 Tbsp (30 ml) olive oil (plus extra for later)<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">1 tsp (5 ml) ground fennel \/ barishap<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">salt &amp; pepper, to taste<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><b><span lang=\"EN-US\">For the quick gravy:<\/span><\/b><\/p>\n<ul>\n<li class=\"Body\"><span lang=\"EN-US\">3 Tbsp (45 ml) butter<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">3 Tbsp (45 ml) cake flour<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">3-4 tsp (15-20 ml) stock powder (beef and chicken mixture works well)<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">1,5 cups (375 ml) water<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">a dash of soy sauce, to taste<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><b><span lang=\"EN-US\">Optional, to serve:<\/span><\/b><\/p>\n<ul>\n<li class=\"Body\"><span lang=\"EN-US\">roasted fennel or other roasted vegetables<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">butternut puree \/ mashed potato<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><b><span lang=\"EN-US\">Method:<\/span><\/b><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">Prepare the belly: If your belly\u2019s skin side is not scored already, use a very sharp knife or an NT cutter to score the skin side, preferably in the direction that you will be cutting the meat later (don\u2019t score too deep). Turn the belly over and season the flesh side with olive oil, fennel, salt &amp; pepper, rubbing it into the meat. <\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">Place the belly skin-side up on a sheet of foil (about 10 cm wider than the belly or each side), then fold the foil tightly against the sides of the belly, forming a tight foil tray to expose the skin side only, and covering the sides and bottom of the belly. Now place the belly in the fridge for the skin side to dry out overnight. When ready to roast, remove from the fridge and leave for 20-30 minutes to return to room temperature. <\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">Preheat the oven to 160 C. Place the foil tray with belly in a roasting tray and roast for 1,5 hours. Remove from the oven &#8211; the meat will shrink slightly while roasting, so tighten the foil sides a little (to create a confit roasting effect) and roast for an additional 1 hour. Remove from the oven. 30 minutes before serving, turn up the heat to 230 C. Remove the belly from the foil \u201ctray\u201d and place on a roasting rack placed on top of a foil-lined roasting tray (prop the belly up from underneath with a small ball of foil to make the skin surface as level as possible. <\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">Roast the belly in the top 3rd of the oven for 15-25 minutes until the crackling is puffed up and golden brown, then remove and rest for 5-10 minutes before serving, carved, with your choice of sides and gravy.<\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">\u00a0<\/span><b><span lang=\"EN-US\">For the gravy<\/span><\/b><span lang=\"EN-US\">: In a small saucepan, melt the butter over medium heat and add the flour, stirring. Cook for 1 minute, then add the stock powder and stir. Add the water in a stream, whisking vigorously until no lumps remain &#8211; stop adding water when you have reached your desired consistency. Continue cooking until the mixture thickens, then simmer over low heat for a minute or 2. Season with a dash of soy sauce, then set aside.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fennel roasted pork belly with crispy cracking (served with Spier 21 Gables Chenin Blanc) A crispy roasted pork belly can go from good to phenomenal when done just right. This recipe yields a super moist and beautifully spiced belly with a light a crispy crackling top &#8211; needing little else but a glass of elegant [&hellip;]<\/p>\n","protected":false},"author":113,"featured_media":22170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8398],"tags":[9147,9138,1407,9148,879,9149,646],"class_list":{"0":"post-22169","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-crispy-pork-belly","9":"tag-dinner-ideas","10":"tag-fennel","11":"tag-pork-and-fennel","12":"tag-pork-belly","13":"tag-pork-belly-recipes","14":"tag-recipes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Make a perfect, crispy roasted pork belly - yum! - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/08\/16\/make-a-perfect-crispy-roasted-pork-belly-yum\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make a perfect, crispy roasted pork belly - yum! - Get it Pretoria\" \/>\n<meta property=\"og:description\" content=\"Fennel roasted pork belly with crispy cracking (served with Spier 21 Gables Chenin Blanc) A crispy roasted pork belly can go from good to phenomenal when done just right. This recipe yields a super moist and beautifully spiced belly with a light a crispy crackling top &#8211; needing little else but a glass of elegant [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2025\/08\/16\/make-a-perfect-crispy-roasted-pork-belly-yum\/\" \/>\n<meta property=\"og:site_name\" content=\"Get it Pretoria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/getitpretoria\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-16T06:00:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-16T19:51:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2025\/08\/Get-It-Featured-Image-template-24.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1343\" \/>\n\t<meta property=\"og:image:height\" content=\"578\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Get It Local Media\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetItPTA\" \/>\n<meta name=\"twitter:site\" content=\"@GetItPTA\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Get It Local Media\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/blog\\\/2025\\\/08\\\/16\\\/make-a-perfect-crispy-roasted-pork-belly-yum\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/blog\\\/2025\\\/08\\\/16\\\/make-a-perfect-crispy-roasted-pork-belly-yum\\\/\"},\"author\":{\"name\":\"Get It Local Media\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/#\\\/schema\\\/person\\\/a0a7343da285456f8363e2bfa99149c6\"},\"headline\":\"Make a perfect, crispy roasted pork belly &#8211; yum!\",\"datePublished\":\"2025-08-16T06:00:40+00:00\",\"dateModified\":\"2025-08-16T19:51:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/blog\\\/2025\\\/08\\\/16\\\/make-a-perfect-crispy-roasted-pork-belly-yum\\\/\"},\"wordCount\":549,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/blog\\\/2025\\\/08\\\/16\\\/make-a-perfect-crispy-roasted-pork-belly-yum\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/wp-content\\\/uploads\\\/sites\\\/26\\\/2025\\\/08\\\/Get-It-Featured-Image-template-24.png\",\"keywords\":[\"crispy pork belly\",\"dinner ideas\",\"fennel\",\"pork and fennel\",\"pork belly\",\"pork belly recipes\",\"recipes\"],\"articleSection\":[\"FOOD &amp; WINE\"],\"inLanguage\":\"en-ZA\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/blog\\\/2025\\\/08\\\/16\\\/make-a-perfect-crispy-roasted-pork-belly-yum\\\/\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/pretoria\\\/blog\\\/2025\\\/08\\\/16\\\/make-a-perfect-crispy-roasted-pork-belly-yum\\\/\",\"name\":\"Make a perfect, crispy roasted pork belly - yum! 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