Crispy Pork Belly 'Cracklins' with Tangy Dip

Rich, succulent pork belly rendered until impossibly tender, then seared to a glorious, crispy cracklin finish. Served with a cool, creamy dip to cut through the richness. A street food favorite that’s packed with flavor.

Ingredients

• Pork belly (skin on, boneless)400 g
• Sea salt1 tsp
• Black pepper0.5 tsp
• Sour cream (full fat)4 tbsp

Method

1. Preheat oven to 160°C (325°F). Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously all over with sea salt and black pepper.
2. Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Bake for 1.5 to 2 hours, or until the meat is very tender and much of the fat has rendered.
3. Increase oven temperature to 200°C (400°F) or switch to broiler. For extra crispiness, remove the pork belly from the oven and carefully pat the skin dry again. Return to the oven and cook for another 20-30 minutes (or broil for 10-15 minutes, watching closely) until the skin is puffed and crackling crisp. If using a skillet for crisping, let the pork belly cool slightly.
4. Remove from oven and let rest for 10 minutes. Cut the pork belly into bite-sized 'cracklins'.
5. While the pork belly rests, prepare the dip: mix sour cream with a pinch of sea salt.
6. Serve the warm, crispy pork belly cracklins immediately with the tangy sour cream dip on the side.