This is my version of a crispy roast pork belly. It has the perfect crispy crackling and it's really easy to make. First, get a good piece of organic pork belly. Have your butcher score the skin, but, not go all the way through so that you get a better crackling. Then, do a salt-rub onto the meat, either use your favorite salt-rub recipe or you can try mine. My salt-rub consists of coarse salt, chili flakes, caraway seeds, and lots of black peppers. Allow the meat to absorb all the wonderful flavors of the salt-rub by leaving it in the fridge overnight. Before roasting it the next day, do rub some oil and remainder salt-rub onto the skin. Roast the pork in moderate temperature to ensure it's cooked thoroughly and crank the heat high when it's almost done to get the crackling really crispy. That's all to it! Enjoy!
Crispy Roast Pork Belly
1 Pc (about 1.3 kg) Organic Boneless Pork Belly, skin scored (ask your butcher to do this)
Olive Oil (about 2 Tbsp)
2 Onion, peeled and roughly chopped
4 Rib Of Celery, roughly chopped
3 Tbsp Coarse Salt
1 Tbsp Chili Flakes
1 tsp Freshly Ground Black Pepper
1 tsp Caraway Seeds
Roasting Tin, lined with aluminum foil (for easy cleaning)
In a small bowl, combine the salt rub ingredients.
Rub the flesh side of the pork with some salt-rub, cover loosely with plastic wrap. Refrigerate the pork, skin side up for at least 6 hours, or overnight.
When ready to cook, preheat the oven to 350˚F. Rub some olive oil all over the skin and the remainder salt-rub.
Scatter the onion and celery in the prepared roasting tin, place the pork belly on top, skin side up, and roast for about 1 hour 20 minutes. Then increase the temperature to 500˚F and roast for another 25 to 30 minutes, until the crackling is crispy. Remove from the oven and let the meat rest for 10 to 15 minutes before slicing.