Crunchy spicy pork belly…

Pork belly is a not a usual cut of meat we cook in France. We use it smoked and salted as bacon but we never roast it. What a mistake!!!!

It is actually a better treat than any  sweet dessert…. I love it. I tried it and now I can’t have a week without eating a piece of it! 😉 My recipe is inspired by a dish I saw in Masterchef Australia (I think it was one recipe of the 2012 season). The original recipe is available online on their website (they have quite a few recipes of pork belly).



Spicy grilled pork belly

By Sophie Maulevrier Published: September 23, 2013

  • Yield: 3 Servings
  • Prep: 15 mins
  • Cook: 1 hr 10 mins
  • Ready In: 1 hr 25 mins

Crunchy salty spicy roasted pork belly



  1. Preheat the oven at 200ºC. Prepare the pork belly. If it wasn't done when you bought it, score the skin of the pork belly in diagonal.
  2. Rub the pork with 2 tablespoons of olive oil and 2 teaspoons of salt and put the pork in the oven for 40 minutes.
  3. Prepare the spices mix: mix the spices, the rest of the salt and the olive oil.
  4. After 40 mins, control the craquelin of the pork. It must be well formed. Put the spice mix on top of the craquelin and put back the pork belly in the oven for 20 mins. The pork belly must be brown and crunchy.

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