Pork Belly Cooking Time Calculator
Enter the weight for the slow-roasting time, then the final blast that crisps the skin.
Use the weight as it goes in the oven, including any stuffing you have added.
Answer
3 hr 30 min at 160°C
What to do
- 1Prepare the pork bellyTake the meat out of the fridge, season it and get the tin ready.
- 2Preheat the ovenHeat the oven to 160°C.
- 3Cook at 160°CCook for 210 minutes.
- 4Check whether it is doneCheck the thickest part reads 75°C or more.
- 5Rest the meatCover loosely with foil and rest for 15 minutes. Resting is part of cooking, not dead time.
- 6Carve5 minutes.
How to check it is done
- Pork belly is a slow-roast cut, not a quick roasting joint. Long and gentle turns the fat soft; fast and hot leaves it tough.
- For crackling, dry the skin, salt it, then turn the oven up to 220°C for the last 20 to 30 minutes. That blast is included in the total time.
Next step
Food safety
- Pork should be cooked right through, steaming hot, no pink meat and juices running clear. With a thermometer, aim for 70°C for two minutes in the thickest part, or an equivalent such as 75°C for 30 seconds.
- Cooking times are a guide only. Ovens, joints and starting temperatures vary, so always check the food is cooked before serving rather than relying on the clock.
Source: Food Standards Agency, Cooking your food: cooking poultry and pork (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Source: Standard UK roasting guidance (Food Standards Agency doneness advice, common UK joint timings) · Reviewed 2026-09-10 · Guidance version 1.1.0
Reference and detail
Two temperatures, one joint
Pork belly needs a long, gentle roast to soften the fat and connective tissue, then a short burst of high heat to blister the skin. One temperature all the way through gives you either tough meat or soft skin.
Dry skin is everything
Score the skin, rub it with salt and leave it uncovered in the fridge overnight if you can. Wet skin steams and will never crackle.
Pork is cooked through, not pink
Pork should be cooked all the way through with no pink meat and clear juices. Aim for 70°C for two minutes in the centre, or an equivalent combination such as 75°C for 30 seconds. Belly is normally taken well past that, because the collagen needs time to break down.
Questions and answers
Questions about cooking pork belly
Why does pork belly need two different oven temperatures?
It needs a long, gentle roast first to soften the fat and connective tissue, then a short burst of high heat to blister the skin. One temperature all the way through gives you either tough meat or soft skin, not both done well.
How do I get the skin to crackle on pork belly?
Score the skin, rub it well with salt, and leave it uncovered in the fridge overnight if you have time, so it dries out completely. Wet skin steams instead of crackling, whatever temperature you finish it at.
How do I know pork belly is properly cooked?
It should be cooked right through with no pink meat and clear juices, reaching at least 75°C in the thickest part. Belly is usually taken well past that so the fat and connective tissue have time to soften.
Food safety
Poultry must be cooked all the way through. Cut into the thickest part and check it is steaming hot, the juices run clear and there is no pink meat. With a food thermometer, the middle should reach 70°C for two minutes, or an equivalent combination such as 75°C for 30 seconds.
Source: Food Standards Agency, Cooking your food: cooking poultry and pork (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Should pork belly rest before carving?
Yes, for 10 to 15 minutes, but leave the crackling uncovered rather than trapping it under foil, or it will soften.
How much pork belly do I need per person?
It is rich and fatty, so a smaller portion per person usually goes further than with a leaner roasting joint.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.