Recipe detail

Pork Slow Roast Pork Belly

13. 10. 2023

Author: Phil Smith

Company: Retigo

Food category: Pork

Cuisine: English

Program steps

  • Preheating:
  • 180 °C

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70 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 160 °C
ventilator icon 60 %
ventilator icon 
Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 0

Name Value Unit
pork belly 1 pcs
sea-salt 5 g
ground black pepper, ground 5 g
olive oil 30 ml

Nutrition and allergens

Minerals: Ca, Fe, K, Mg
Vitamins: A, B6, C, D, E, K

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g


Score the pork belly using a very sharp knife.
Lay the pork, skin-side up, on the wire shelf / oven rack on a roasting tin. Rub with oil and season with salt and pepper. This process helps the fat run out and skin to crisp.
When the oven has pre-heated, transfer to the oven. Pork belly needs a combination of slow, gentle heat to tenderize the meat, plus a shorter blast at a higher heat to crisp up the skin.
Cook at 160C 3 hrs using the program steps as listed. After 3 hrs, the oven will automatically change to the "Golden Touch" mode to crisp the crackling.
Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork from the oven, then leave to rest for 10-15 minutes before carving.

you can use the fat and juices in the GN tray for your gravy.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full

Stainless wire shelving

Stainless wire shelving