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This is one of those recipes you just need to bookmark and come back to again and again! If you are a meat eater, then this is one of those utterly impressive recipes to have in the repertoire! Look at those juices! Look at that crackling! Such a brilliant feast, so good for a big get together or family treat. Call all your friends and family right now, get them over so you have an excuse to make this one! Pork belly I love you. Gimmie gimmie!

Links from the video:

Carrots in Cartouche/Cooked in a Bag | Jamie Olive – https://jamieol.com/CarrotsinCartouche

Carbonara & Tunes | Jamie Oliver & Tom Walker – https://jamieol.com/CarbonaraTomWalker

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For more nutrition info, click here: http://jamieol.com/Nutrition


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Adolf Schinkler says:

Using a carpet knife to cut the pork skin. ABSOLUTE LEGEND!

Doug G says:

How did you make the gravy

Jovo Hodzic says:

I'm very reserved about the vegetables. But the meat looks awesome.

Shaun van der Westhuizen says:

Made this the weekend. Absolutely worth it.


Que salsa es la que se vierte al final, para servirla. What souce is that?

Cook with Lam says:

looks delicious

Anna Dniprovska says:

I cooked it in exactly the same way and the skin was so hard,couldn’t eat it at all,very disappointed with this recipe

Tom Tora says:


Herbie 376 says:

Trying this recipe tonight for my partner for our anniversary. She’s a huge Jamie Oliver fan

Keith Lim says:

I can't help it Jaime, it's so heavenly watching you whipping up suckling pork belly your way, your style simple yet surprisingly gorgeous looking , I'm famished already. .


Following these directions, the vegies came out great. The pork was burnt on top and totally dried out, almost inedible.

Cheeky Shel says:

Ohhh mannn, when will I learn not to watch Jamie’s videos at 1:00 in the morning?! Now I’m craving Pork Belly….DAMN IT!! 🤦🏻‍♀️

97grad says:

Tried it today and it is delicious. I've tried cooking pork belly a couple of time before with no luck until I came across this recipe. I'll be making this often. Thank you Jamie Oliver, another reason why you're my favourite chef

Paul D says:

That’s looks diffrent class 👌🏻

ra ra says:

Needs a bit of dried or fresh red chilli in the rub!

rameen alikhani says:

World is a very beautiful place and living is a great experience. We should appreciate to be alive! Thanks Jamie for your wonderful channel, I enjoy watching your videos very much and they reminds me that there are beauty and pleasure in the world.

Liberty Blueskyes says:

Time to go vegan, Jamie.

Rose Andaya says:

Thanks Jaime , I always like your cooking , healthy,

Just Veronica says:

Has any one tried his pork 'crackling' method or have they instead incorporated Jamie's recipe with the chinese pork crackling method?

foulpotato says:

Lol captions in Arabic … they're not interested

TheMr3742 says:

Is the Chinese way made the same?

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