Crispy Pork Belly and Apple and Fennel Slaw
Crispy pork belly is the ultimate crowd-pleaser, and this recipe delivers perfect crackling with tender, juicy pork every time. The rich pork is balanced beautifully with a fresh apple and fennel slaw. It brings a crisp, tangy contrast that cuts through the richness.
Whether you’re entertaining or planning a weekend roast, this crispy pork belly recipe showcases simple techniques that maximise flavour and texture. The combination of golden crackling and refreshing slaw creates a classic pairing, where sweet apple and aromatic fennel complement the savoury depth of the pork.
Serve it sliced with generous spoonfuls of slaw for a restaurant-quality dish at home.
Ideal for sharing and guaranteed to impress.
Ingredients
Pork Belly
- 2 Tbsp crushed fennel seeds
- 1 tsp chilli flakes
- 1 Tbsp sea salt
- Otway Pork bellyÂ
Apple and Fennel Slaw
- 1 small lemon, zested and juiced
- 3 Tbsp extra virgin olive oil
- A pinch of chilli flakes
- 2 fennel bulbs, finely sliced
- 2 small apples, thinly sliced (red or green)Â
Sauce
- 1 large garlic clove
- 1/2 cup chopped parsley
- 1 red chilli
- 1 tsp ground coriander
- 80-100 ml olive oil
- 1 Tbsp red wine vinegar
- 1 tsp lemon juiceÂ
Method
Using a pestle and mortar, crush together the fennel seeds, coriander seeds, and chilli flakes, then mix the spices with the salt. Rub the spice and salt mixture onto the meat side of the fresh pork belly and apply sea salt to the skin. Allow it to rest overnight.Â
Preheat the oven to 170°C (fan forced). Remove the pork from the fridge, scrape off any excess salt, and pat any moisture with a cloth or paper towel. Roast for 2 hours, then lower the temperature to 130°C (fan forced) and continue cooking for another hour. Finally, increase the oven temperature to 230°C for 15 minutes or until the skin is crispy. Cover the pork and let it rest for 30 minutes.Â
For the slaw, mix the lemon zest and juice with the olive oil, chilli flakes, and seasoning in a large bowl. Add the sliced fennel and apples, tossing to combine.Â
To prepare the sauce, blend the garlic, parsley, chilli, coriander, olive oil, red wine vinegar, and lemon juice. Pour the sauce over the crispy pork belly and enjoy!Â
FAQs
How do you get a crispy pork belly crackling?
To get crispy pork belly crackling, ensure the skin is completely dry (allow it to dry overnight), score it evenly, and rub generously with salt.
Roast at a high temperature at the start or finish of cooking to achieve golden crackling.
What goes well with a pork belly dinner?
Fresh, acidic sides like apple and fennel slaw pair perfectly with pork belly.
The crisp texture and tangy flavour help balance the richness of the meat.
How long should you cook a pork belly?
Pork belly typically needs 2–3 hours in the oven, depending on size, with additional high heat at the end to crisp the crackling.
