Crispy Pork Belly (The Sweet‑Smoky Australian Method)

Blistered crackling. Juicy layers. Sweet‑smoky flavour. This is the OS&F way.

If you’re new to rubs, this rub application guide and the guide to why sugar doesn’t burn will help you get the most out of this method.

🔥 The Best Rubs for Pork Belly

Sweet Heat & Shenanigans
Sticky, glossy, sweet‑smoky caramelisation. The ultimate pork belly rub.

Fixes Most Things
Balanced, savoury, paprika glow. A classic pork belly profile.

Herbalicious Rubdown
Fresh, green, aromatic. Perfect for lighter, herb‑forward pork belly.

Too Hot for Common Sense
Clean heat without bitterness. For spicy‑sweet pork belly.

Dry the pork belly
Pat the skin completely dry. Moisture kills crackling.
Score or prick the skin
Shallow cuts or pin‑pricks help the fat render and the skin blister.
Season the meat side
Oil + rub on the underside only.
Sweet Heat & Shenanigans for sticky colour, Fixes Most Things for balance, Herbalicious Rubdown for freshness, Too Hot for Common Sense for heat.
Salt the skin
No rub on the skin — it burns. Salt only.
Rest 20–30 minutes
Lets the rub hydrate and the skin dry further.
Start hot for crackling
220–240°C for 20–30 minutes. Skin should puff and blister.
Drop the heat to finish
160–180°C for 60–90 minutes until tender and juicy.
Optional: Finish over direct heat
Only if the crackling needs extra blistering — watch closely.