Crispy Pork Belly with Potatoes and Sautéed Greens

The key to great pork crackling is to dry the skin side of the meat well before sprinkling it with salt. Blast the pork in a hot oven to begin with to get the skin crunchy, then slow cook it for a further hour and a half in a bath of milk, which makes it really moist and tender.

Crispy Pork Belly with Potatoes and Sautéed Greens



Prep time




  • 700gm-1kg pork belly, skin scored salt/ pepper 

  • 3-4 sage leaves

  • 1 Tbsp paprika 

  • 350ml milk 

  • 300g potato/ kumara 

  • 1 head broccolini

  • 3 handfuls spinach/ silverbeet 

  • 2 cloves garlic 

  • Small cube of ginger 

  • 1 Tbsp sesame seeds


  • Preheat oven to 240˚C. Pat the skin of the meat dry and season the flesh side with pepper and lots of iodised salt. Sprinkle the sage leaves on the bottom of a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the milk) and put the pork on top, skin side up. Season the top with the paprika. Roast for 15-20 minutes at 240˚C until the skin is starting to blister and crackle. Watch closely for burning. 
  • Pour the milk around the meat to come about half to two thirds of the way up the sides of the pork. Reduce the heat to 150˚C and roast for a further 45 minutes. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.Remove the pork from the oven and add the sliced potatoes/ kumara in the milk mixture around the pork and season with salt/ pepper. Place back in the oven for another 40-45mins until the pork is cooked through. 
  • To make the greens- heat a non-stick fry pan with 1 tbsp olive oil, garlic and ginger and sauté for 2-3 minutes. Add the broccolini and spinach/ silverbeet and cook for another 3-4 minutes. I like them nice and crunchy. Sprinkle with sesame seeds. 
  • To serve, discard the leftover curd or milk and slice the pork belly evenly. Serve with potatoes/ kumara with sautéed greens. 

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