Pork Belly Recipe NZ: Kiwi-Style Crispy and Succulent

There’s something special about achieving crispy pork belly with tender meat beneath—and this method delivers every time.

I’ve tested countless techniques, but the secret lies in scoring the skin, drying it thoroughly, and using a precise temperature progression. The result is a crackling exterior that gives way to juicy, flavorful layers.

This approach draws on Kiwi traditions while keeping the process simple. No fancy equipment is needed—just patience and attention to detail.

You’ll end up with a dish that’s as impressive as it is delicious, perfect for gatherings or a special weeknight meal.

Ingredients for Pork Belly Recipe Nz

Pantry raid plus a trip to the butcher. Nothing exotic, just good quality ingredients.

The pork belly is the star here. Ask your butcher for skin-on, bone-in—it stays juicier than boneless. Most New Zealand butchers will sell it pre-scored, but if not, ask them to do it or DIY with a sharp knife. Look for pieces with even fat distribution. I usually grab mine from Mad Butcher or local farmers markets when I want top-quality.

Herb substitutions are flexible. No fresh rosemary? Dried at one-third the amount works. Out of thyme? Marjoram’s a decent stand-in. The honey can be swapped for maple syrup or brown sugar if you prefer. Apple cider vinegar’s not negotiable though—it’s doing double duty, tenderizing the meat and balancing the fat. Bragg’s is my go-to brand.

Pork belly keeps 3-4 days in the fridge (uncooked) or 6 months frozen. Leftovers? They reheat surprisingly well—crisp the skin under the broiler for 2-3 minutes. Trust me, it’s worth the extra step.

Step-by-Step Instructions for Kiwi-Style Pork Belly

Here’s how to achieve that perfect crispy skin while keeping the meat incredibly tender.

Step 1: Score and Dry the Pork Belly

Pat the 2 lb Pork Belly completely dry with paper towels—this is crucial for crispy skin. Using a sharp knife, score the skin in a crosshatch pattern, cutting about ¼ inch deep without piercing the meat beneath.

This scoring allows fat to render out while creating more surface area for the skin to crisp up. I’ve found that spacing the cuts about ½ inch apart gives the best texture. Let the pork belly sit uncovered in the refrigerator for 1 hour to dry the skin further.

Step 2: Prepare the Aromatic Rub

In a mortar and pestle, lightly crush the 1 tsp Black Peppercorns and 1 tsp Fennel Seeds—this releases their oils for maximum flavor. Combine them with the 1 tbsp Coarse Sea Salt, then rub this mixture all over the pork belly, pressing it into the scored skin and meat.

Place the 6 cloves Garlic Cloves, 3 pieces Fresh Rosemary Sprigs, and 4 pieces Fresh Thyme Sprigs in the bottom of your roasting pan. These will infuse the meat with aromatic flavors as it cooks.

Step 3: Sear and Glaze the Pork Belly

Preheat your oven to 325°F. Heat the 1 tbsp Olive Oil in a large skillet over medium-high heat. Sear the pork belly skin-side down for 3-4 minutes until the skin starts to turn golden brown and crisp slightly.

While the pork is searing, whisk together the 2 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, and 2 tbsp Honey to create a glossy glaze. Brush this mixture generously over the seared pork belly, ensuring it coats the skin and the sides.

Step 4: Roast Low and Slow

Place the pork belly skin-side up on top of the aromatics in the roasting pan. Pour the 0.5 cup Water into the bottom of the pan to create steam, which helps keep the meat moist during the long cook. Cover the pan tightly with foil.

Roast in the oven for 2 hours, then remove the foil and increase the temperature to 400°F. Roast uncovered for another 30-45 minutes until the skin is deeply caramelized and crackling crisp. The internal temperature should reach 195°F for fall-apart tenderness.

Step 5: Rest and Serve

Remove the pork belly from the oven and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is succulent and flavorful. The skin should be so crispy it shatters when you cut into it.

Slice the pork belly into thick pieces and serve immediately. The meat should be tender and rich, with a perfect contrast of crispy, caramelized skin. Garnish with extra fresh rosemary if desired.

Essential Equipment for This Recipe

Roasting Pan Essentials

For this recipe, I always reach for my heavy-duty stainless steel roasting pan—it conducts heat evenly and won’t warp at high temperatures. The 12×16 inch size gives the pork belly plenty of room while catching all those delicious drippings. 💡

Sharp Knife for Scoring

A 8-inch chef’s knife or a dedicated boning knife is essential for scoring the skin cleanly. I use my Wüsthof Pro—it stays sharp through multiple uses. Keep a steel sharpener nearby to touch up the edge between cuts.

Meat Thermometer

Don’t guess with pork belly—use a digital instant-read thermometer. I trust my ThermoWorks Thermapen for accurate readings in 2-3 seconds. Aim for 195°F internal temp for that perfect fall-apart texture.

Mortar and Pestle

Crushing the fennel seeds and peppercorns fresh makes a world of difference. My granite mortar and pestle from RSVP handles the job efficiently. If you don’t have one, a rolling pin and plastic bag works in a pinch.

Skillet for Searing

A 12-inch cast iron skillet is ideal for searing the pork belly skin-side down. I use my Lodge skillet—it retains heat beautifully and develops a natural non-stick surface. Preheat it for 5 minutes before adding oil.

For the glaze, a silicone pastry brush ensures even coverage without absorbing flavors. I keep a dedicated brush just for savory applications.

Frequently Asked Questions