Crispy Milk-braised Pork Belly
Recipe type: Meal
Serves: 6 servings
  • 1.5kg (3.3lb) pork belly
  • 2 teaspoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon salt flakes
  • 1 litre (33 fl oz / 2 pints) milk
  • 1 whole head garlic, halved (I used several unpeeled cloves)
  • 4-6 sage leaves
  • 2 teaspoons fennel seeds
  1. Preheat oven to 240C (460F) or 220C (430F) fan-forced.
  2. If not already scored, score skin with a sharp knife making sure you don't cut down to the meat. Place pork in a roughly 30cm x 25cm (12 x 10 inch) metal baking tray (it must NOT be glass or it will shatter). Alternatively, use a throw away foil dish.
  3. Rub pork all over with oil. Rub salts into scored skin, making sure you rub it into the scored cuts. Roast for 20-25 minutes or until skin starts to blister.
  4. Reduce oven to 180C (360F) or 160C (320F) fan-forced. Pour milk around pork (be careful of steam and to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.
  5. Increase oven to 260C (500F) or 240C (460F) fan-forced. Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving (you'll want to wipe away milk curds from around the meat before serving).
I used a piece of pork belly half the weight in the recipe, though I still found the cooking times and temperatures to work perfectly well.
Recipe by The Kiwi Cook at