James Martin Pork Belly Recipe

This James Martin pork belly recipe delivers beautifully crisp crackling with tender, melt-in-the-mouth meat beneath. The rich flavour comes from slow roasting, allowing the fat to render and the meat to become incredibly succulent. It’s a moderately easy recipe that rewards patience rather than skill. Total time is around 2 hours, making it perfect for a relaxed weekend meal or special dinner.

Ingredients

For the Pork Belly

• 1.2kg pork belly, skin scored
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tbsp olive oil

For the Flavour Base

• 2 onions, sliced
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 250ml chicken stock
• 1 tbsp fresh thyme leaves

How to Make James Martin Pork Belly Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the pork cooks evenly and the crackling crisps up properly.
• Season the pork: Pat the pork belly dry with kitchen paper. Rub the skin with olive oil, then sprinkle generously with sea salt and black pepper, making sure it gets into the scored lines.
• Prepare the base: Spread the onions, carrots, and garlic in a roasting tin. Pour in the chicken stock and sprinkle over the thyme.
• Roast at high heat: Place the pork belly on top of the vegetables, skin side up. Roast for 30 minutes to start crisping the crackling.
• Slow roast: Reduce the oven temperature to 160°C or 140°C fan and continue roasting for 1 hour 30 minutes until the meat is tender.
• Rest before serving: Remove the pork from the oven and let it rest for 10 minutes before slicing. This helps keep the meat juicy.

Tips

How do I get perfect crackling?

Make sure the skin is completely dry before seasoning and always start with a high oven temperature.

Why is my pork belly not tender?

It likely needs more time. Slow roasting at a lower temperature is key to breaking down the fat and connective tissue.

Can I prepare this in advance?

Yes, you can season the pork and leave it uncovered in the fridge overnight to dry the skin further.

Should I cover the pork while cooking?

No, leave it uncovered so the crackling stays crisp and does not steam.

Serving Suggestions

• Serve with creamy mashed potatoes
• Add steamed greens like cabbage or broccoli
• Pair with roasted apples or apple sauce
• Drizzle with the pan juices for extra flavour

Storage

Room Temperature

Do not leave cooked pork belly out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 6g
• Protein: 28g
• Fat: 42g
• Saturated Fat: 15g
• Sodium: 680mg

These values are approximate and may vary depending on ingredients used.

FAQs

James Martin Pork Belly Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy crackling pork belly with tender, juicy meat slow roasted over a bed of vegetables. A rich and comforting main course.

Ingredients

• 1.2kg pork belly, skin scored

• 2 tsp sea salt

• 1 tsp black pepper

• 1 tbsp olive oil

• 2 onions, sliced

• 2 carrots, chopped

• 2 garlic cloves, crushed

• 250ml chicken stock

• 1 tbsp fresh thyme leaves

Directions

• Preheat oven to 220°C (200°C fan).
• Rub pork with oil, salt, and pepper.
• Place vegetables and stock in roasting tin.
• Roast pork at high heat for 30 minutes.
• Reduce heat and roast for 1 hour 30 minutes.
• Rest for 10 minutes before slicing.

Notes

• Dry skin thoroughly for best crackling.
• Do not cover during roasting.
• Resting keeps the meat juicy.