How to: Ultimate Crispy Pork Crackling - Marion's Kitchen

The secret to ultra crispy pork crackling... I'm sharing my tips and tricks for getting that perfect Asian crispy roast pork.

Come chat with me on:

ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[Dave-flbx]

I've been trying a number of your recipes over the past few weeks ..each time I make something new I'm saying it's the best thing I've ever cooked...your dumplings and wanton soup are phenomenal. Off to buy some pork belly, cant wait to try it

[Charles-njef]

I made this yesterday. Just a few tips. The heavy pot over the belly squeezes out a lot of the layers of fat while roasting. If you like the layers of fat, you may want to choose another recipe. When you flip the belly after an hour, the skin will be soft. You will need to assist the crackling process by moving the meat closer to the top element of your oven. You may even need to switch to the grill mode and increase the temperature. But watch it closely because it will easily burn. Hope this helps.

[theothernguyen]

Preheat oven to 200°C/390°F, roast for 1 hour, then another 10 minutes afterwards, skin side up, uncovered.

You're welcome

[annalight]

Having my grandson overnight this weekend so I am making this tonight ..your dishes always turn out so well and I just love your videos with your Mother, as well.😋😋😋

[lindseysmuk]

There is literally something so soothing about your voice. They way you explain your recipes is just so relaxing and makes it that much easier and enjoyable to make something new for dinner. Tried this technique with my pork belly and it's how I will keep making them. So so good! Thanks marion!

[ceciliawong-cornall]

Marion, I know this is one of your older recipes and you have a lot more pork belly recipes since. But my goodness, this recipe is top tier, super-God level perfect. And it's one of the simplest, most straightforward recipes out there. So glad I finally tried it tonight. Will use this until the end of time ✨

[philipspencer]

Hi all, for anyone that's wondering what the oven temp the pork should be cooked at it's on her website, the link is in the description

[tonykeepitclean]

Marion, where have you been all my life? That was Thank you very much.

[jinaedinisci]

Why do I always watch videos like this when I'm hungry and my pork belly is still in the freezer?

[rhozegaffud]

Hi Marion I'm a fan from Philippines I always watching and following your videos and I cooked for my family.

[ofafotu]

Thanks Marion! Have made this a few times now, and made the slaw too. You’re reasonings and explanations are super helpful and on point.

[lexiiiwong]

I just use salt, black and white pepper for reasoning and tastes just as phenomenal. Your recipes never ever fail!

[Enlightenment]

Thank you Marion, you are really a fabulous chef with wonderful ideas. Love the idea of the Stanley knife. I saw one of these flat porks last week, didn’t buy it as l didn’t know what to do with it. Can’t wait to try this, 😋 yum

[verdeboyo]

Dear Marion. I should have watched this last Easter Sunday. This is the best way possible for the ultimate roast pork belly!! Sorry Jamie, this lady nailed it!

[lsdwong]

I have been using this recipe at least 2 times a month since i watched this. Thanks marion. <3. Could i pls request for the thai braised pork? Thank you

[aimeevang]

Followed the recipe (left overnight) and it turned out perfect! Just like at dim sum. Doing it again tonight!

[redtobertshateshandles]

I just watched a super famous TV chef who couldn't achieve this. Women cooks rock.

[samathalove]

Wow. This looks super easy. I hope I can make this. Crossing my fingers. Your website is amazing too. Thank You.

[kalminipalihawadana]

Wow made it today, and it came out super crunchy and delicious..❤ Thankuu for the recipe.

[Riclaval]

Thanks for the video! I always had issues with the excess liquids and watching out not to dry the meat out, most of the time others recommend just surrounding it with tinfoil, some expert chefs like ramsay who focus too much on everything else and then get a not so crispyy more chewy skin.

Just doing the first upside down part helped alot.