Crispy Pork Belly

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Preparation time2 hrs +
Cooking time1hr 30mins


½ cup coriander

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon olive oil

1 tablespoon thyme leaves

2 teaspoons salt

1.5kg pork belly

Salt & pepper


1. Chuck all the ingredients, except the pork into the bowl of your Sunbeam Stick Mixer. Pulse for a few times or until it looks like crumbs.

2. Now it’s time to get dirty. Put the pork on a clean bench and rub all over with the coriander paste. Make sure to really get in there and give it a good massage.

3. Place the pork into a large bowl, cover and put in the fridge for at least 2 hours.

4. Preheat oven to 220c.

5. Place your pork on a baking tray and place in the oven for about 30 minutes. Reduce the temperature to about 190c and cook for another hour.

6. TIP: If your pork skin still isn’t crispy- place under the grill for a few minutes. Keep a close eye on it as it burns easily!

7. Cut into big wedges and eat!