Easy, Crispy Pork Belly

Easy, crispy pork belly

PREP TIME

1 hour (including resting time)

COOK TIME

3 hours

SERVES

6 people

Cooking Tips

For best results, dry the pork belly with paper towel. Place pork, rind-side up and uncovered, on a tray in the fridge overnight to air dry.

Let pork stand at room temperature for 1 hour before roasting.

INGREDIENTS

2 kg boneless pork belly
1 tablespoon olive oil
1 tablespoon sea salt flakes

METHOD

  1. Preheat oven to 240˚C/220˚C fan-forced. Using a sharp knife, score the pork rind at 1cm intervals. Rub pork rind with oil then rub with salt.
  2. Fold a large sheet of aluminium foil to make a double layered rectangle (larger than the pork belly). Place foil onto into a large shallow heavy-based baking pan.
  3. Place pork into tray, flesh-side down. Crimp the foil edges around pork below the level of the rind (this allows pork crackling to remain crisp). Roast for 30 minutes.
  4. Decrease oven to 160˚C/140˚C fan-forced and roast pork for 2 hours or until very tender. Remove from oven and set aside for 15 minutes to rest.
  5. Slice pork belly and arrange on a serving platter.