Mary Berry Ground Almond Cake

Alright, I’m going to be honest — I used to ruin pork belly. Not once or twice, religiously. Either the crackling was like rubber or the flesh came out drier than an overbaked scone. And every time I thought, “But it’s just pork belly — how hard can it be?” That’s the trap, isn’t it?

Turns out, the devil’s in the detail — and Mary Berry knows those details down to a science. Her pork belly recipe is a revelation: simple ingredients, methodical steps, and a final result that’s nothing short of glorious. The kind of dish you serve proudly on a Sunday table with your best roast potatoes.

This version leans on fennel for a whisper of aniseed warmth, lets the pork fat do its juicy work, and delivers proper crackling. Let’s get into it — and please, don’t skip the fridge-drying bit. It matters.

Ingredients List

• 1kg / 2 lb pork belly with skin on — Must not be scored. Look for flat, smooth skin — no wrinkles or vac-pack creases.
• 1½ tsp olive oil, divided — Helps seasoning stick and encourages crisp skin.
• ½ tsp fennel powder (or ground fennel seeds) — Optional, but lovely. Brings out the pork’s natural sweetness.
• 1 tsp salt, divided — Use cooking or kosher salt. Essential for dry brining and crispy skin.
• ¼ tsp black pepper

I’ve made this without fennel once. It was still cracking. But with fennel? It sings.

How to Make It (Instructions)

1. Rest and slice.
   Let the pork rest for 10 minutes. Then slice into thick, 2cm pieces with a sharp knife. (I always cut one for myself before serving. Chef’s rights.)
2. Dry the pork belly skin.
   Place the pork skin-side up on a plate. Pat dry with paper towels, then leave it uncovered in the fridge overnight. Yes, overnight. Moisture is the enemy of crackling.
3. Preheat the oven to 140°C (285°F) or 120°C fan.
4. Season the meat side.
   Rub 1 tsp olive oil onto the flesh only (not the skin). Sprinkle with ½ tsp salt, pepper, and fennel. Massage it in, especially around the edges and folds.
5. Wrap the belly snugly in foil.
   Lay two sheets of foil overlapping on a work surface. Place the belly in the middle, skin side up. Fold the foil up and around the sides to make a shallow open box, squeezing the corners tight. Place this on a baking tray.
6. Dry the skin again.
   Pat the skin dry one last time with kitchen towel. Rub with ½ tsp olive oil and sprinkle the remaining ½ tsp salt evenly across the top.
7. Roast low and slow.
   Roast in the oven for 2½ hours. About halfway through, the pork will shrink — pause, tighten the foil around it again to keep it snug, and carry on roasting.
8. Turn up the heat.
   Remove pork from oven. Preheat to 240°C (465°F). Carefully take the pork out of the foil and place it on a wire rack over a tray.
9. Level the skin (don’t skip this).
   If needed, tuck scrunched-up bits of foil under the pork to make sure the skin is flat. Uneven skin = uneven crackling.
10. Crisp it up.
    Roast for 30 minutes at high heat, turning the tray every 15 minutes. Watch for over-browning — cover any fast-crackling patches with foil. It should be blistered and golden by the end.

Common Mistakes

Why is my pork belly skin rubbery instead of crispy?
You probably didn’t dry the skin properly. Overnight in the fridge uncovered is crucial — otherwise you’re just steaming it.

Can I score the skin?
Nope. Not for this method. Scoring can actually trap moisture and make the crackling uneven.

Why is it too salty?
Did you use fine table salt? That stuff packs more sodium per teaspoon. Stick with kosher or cooking salt if you can.

Why did mine burn at the final stage?
You’ve got to watch it — those last 30 minutes are intense. Rotate, shield with foil, and keep an eye. I’ve burned more than one in my time.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap slices tightly in plastic wrap, then in a freezer bag. Keeps up to 3 months.

Reheat:

• Oven: 180°C (350°F) for 10–15 minutes — best for keeping the skin crisp.
• Air fryer: 5–7 minutes at 180°C. Fast and crackly.
• Pan: Medium heat, a dry pan — sear both sides until warmed and golden.

What to Serve With It

• Roasted carrots and parsnips — earthy sweetness balances the richness.
• Cauliflower purée or mash — something soft and mellow to catch the juices.
• A sharp apple slaw or chutney — cuts through the fat beautifully.

And if you’re drinking? A cold cider or a chilled glass of dry Riesling does the job just right.

FREQUENTLY ASKED QUESTIONS

Can I make this pork belly gluten-free?
Yes — all ingredients in this recipe are naturally gluten-free. Just avoid any sauces with hidden gluten.

What can I use instead of fennel powder?
Try ground coriander or a touch of Chinese five spice. Or leave it out — it’s optional.

Do I need a wire rack for the final roast?
It helps, but it’s not mandatory. Just make sure the pork sits evenly so the heat hits the skin uniformly.

Can I make it ahead of time?
Yes, roast it fully, cool, slice, and re-crisp the skin just before serving using the oven or air fryer.

Try More Mary Berry Recipes:

• Mary Berry Carrot And Banana Cake
• Mary Berry Olive Oil Cake
• Mary Berry Lemon And Elderflower Cake

Nutrition Facts

Amount Per Serving

• Calories 313
• Total Fat 17g
• Saturated Fat 8.4g
• Trans Fat 0.5g
• Cholesterol 159mg
• Sodium 161mg
• Potassium 89.5mg
• Total Carbohydrates 37g
• Dietary Fiber 1g
• Sugars 20g
• Protein 5.2g