🇵🇱 Poland · Food
Roasted Pork Belly (Pieczony Boczek)
By eatmundo · August 4, 2026
🇵🇱 PLA rustic, crispy Polish classic where simple spices elevate tender pork belly into a savory masterpiece. Perfect when served with fresh bread and horseradish.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F).
- 2
Score the skin of 1kg pork belly in a diamond pattern using a sharp knife, being careful not to cut into the meat.
- 3
In a small bowl, combine 1 tbsp marjoram, 1 tsp caraway, 1.5 tsp salt, and 0.5 tsp pepper to create a fragrant dry rub.
- 4
Rub the mixture thoroughly into the meat, ensuring it enters the score marks; leave to sit for 20 minutes.
- 5
Place the pork in a roasting pan, add 2 sliced onions and 3 crushed garlic cloves around it, and rub the skin with 1 tbsp lard.
- 6
Roast for 90 minutes, basting occasionally with pan juices until the skin is golden brown and crackling.
- 7
Check for doneness by ensuring the meat is pull-apart tender when pierced with a fork.
- 8
Let the pork rest for 15 minutes before carving to keep the juices locked inside.
Frequently Asked Questions
How do I get the skin crispy?+
Ensure the skin is completely dry before applying the lard and roast at the correct temperature without covering the pan.
Can I use oil instead of lard?+
Yes, but lard is traditional and provides a more authentic, savory depth of flavor to the pork.
What should I serve this with?+
It is best served with sourdough rye bread, pickled cucumbers, and spicy grated horseradish.
How do I know when it is done?+
The skin should be deeply browned and crispy, and the meat should be very tender to the touch of a fork.
