Recipe detail

Pork Overnight Pork Belly

18. 10. 2023

Author: Phil Smith

Company: Retigo

Food category: Pork

Cuisine: English

Program steps

  • Preheating:
  • 100 °C

To view the entire table, move the table to the right.

100 %
time icon Termination by time
probe icon 80 °C
ventilator icon 40 %
ventilator icon 
Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 0

Name Value Unit
pork belly 1 pcs
olive oil 30 ml
sea-salt 10 g
ground black pepper, ground 10 g

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 overnight low and slow. Once cooked for the overnight time, you will need to automatically set the "Golden Touch" setting to "finish" and brown up the pork to get the crackling.
Once cooked (the pork will be tender; this can be 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