Crackling pork belly from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors (page 164) by Mandy Lee

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Accompaniments: Orange chile sambal; Sweet soy sauce; Buffalo fried chicken ramen

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork belly marinates one hour before roasting, and refrigerates at least 4 hours after roasting before final preparation.

  • dmdmdmmm on April 17, 2026

    I sadly did not achieve the crackling skin however, the pork was so juicy and it had good flavor. Took a lot of time but I’ve tried crackling pork recipes like this before with better results for less time

  • Bessp on March 09, 2026

    This recipe, like many in this book, involves a significant time investment. I found the results I achieved were not worth the time. I have tried other crackling pork belly recipes, and this was the faffiest by far, with the most mediocre results. Despite being pressed overnight and on a very low heat, the crackling still developed unevenly in the pan, so after 45 minutes parts were still chewy, gluey, and pale while others were overdone and had a bitter flavor. My slab was one the thicker side, so when I eventually gave up on crisping, the non-skin side was still quite cool from being in the fridge. Even the parts of the skin that had a lovely color had a texture like overdone bread crust, all hard and tough with none of the blissful shattering of a proper crispy crackling. I will stick to the oven method of crisping up the skin, which is more reliable and less messy.

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