Crispy Pork Belly

Crispy pork belly with fennel and golden crispy potatoes

We all love crunch and flavour. This tasty crispy pork belly roast is both of those things and more. Enjoy it this weekend with your family.

Crispy Pork Belly

When you want to cook a great Sunday lunch, you often choose the classic beef or lamb roast. But, did you know that making a crispy pork belly is easier than you thought? There’s just something about crunch when we take a bite that makes us very happy. Add some aromatics like fennel and you have a beautifully tender pork with crispy skin and full of that fennel flavour that we all love so much.

Crispy pork belly suggestion

With pork belly, there’s a lot of fat to render and you don’t want to overcook the meat while trying to crisp the rind. You can take care of this by grilling the well-seasoned pork rind first and then turning the oven down to roast for a while. You want to make sure the skin is scored deep enough and make sure you get some of those lovely spices in there. Serve with some roasted vegetables and crispy golden potatoes.

ALSO READ: Golden roast potatoes recipe

We all love crunch and flavour. This tasty crispy pork belly roast is both of those things and more. Enjoy it this weekend with your family.

Last updated on 3 January 2023

Crispy pork belly with fennel recipe

Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Moderate


Prep time


Cooking Time

2 ½

Total Time




  • 1 kg 1 pork belly

  • 1 whole 1 fennel bulb (trimmed and roughly sliced)

  • 4 4 bay leaves

  • 3 3 garlic cloves (peeled and bashed)

  • 1 tsp 1 cardamom pods (bashed)

  • 4 4 star anise

  • 1 tbsp 1 fennel seeds

  • 500 ml 500 white wine

  • 750 ml 750 chicken stock (depending on the size of your pan)

  • 1 tbsp 1 wholegrain mustard

  • olive oil

  • sea salt & black pepper


  • Preheat the oven to 180°C/356°F.
  • Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
  • Add the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic.
  • Scoop the ingredients to the side of the tray, add the pork skin down and braze until golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Get some of those fennel seeds in the groves. Move the pork to the side of the tray.
  • Pour in the wine, deglaze the pan, scraping up the bits from the bottom, keeping the skin dry, add the chicken stock, slide the pork back to the middle, bring to the boil, make sure you add enough stock it must be just under the layer of skin.
  • Transfer the tray to the preheated oven.  For about 20 minutes turn the setting of the oven to grill, that will ensure the best crackling. You need to watch this process and then turn the oven setting back to 180°C /356°F. Cook for about 2 hours or until meat is done.
  • When done, transfer the meat to a warm plate and set aside to rest.
  • Optional: Scoop off any excess fat in the roasting tray with a spoon or drag a slice of bread along the surface of the cooking juices, just to absorb the excess fat.
  • Heat the baking tray on the hob, adding the mustard. Mix, then taste and adjust the flavours to taste.
  • Strain the sauce, make sure to get all those little bits strained and pour in a jug.
  • Optional: Slice the pork belly, place back into the roasting tray and grill it for a few minutes to get it all crispy.  Delicious with the sauce.


  • Serve the rested pork with the sauce alongside.

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