I love to make this Crispy Slow-Roasted Pork Belly when I have time to cook lazily at the weekends. This recipe takes almost three hours to cook but it is so worth it when you can tuck into the most tender and tasty pork with crispy crackling skin.
I always ask my butcher to score the skin on my pork belly, but you can do it yourself using a sharp knife. Simply make several cuts parallel across the skin of the pork. Slice right through the skin and fat but not into the meat. I usually place the cuts about ¼ inch apart and these convert to perfect slices of pork belly when it is ready to serve.
To make the Crispy Slow-Roasted Pork Belly, you will need the following ingredients:
Preheat the oven to 350 °F.
Make several cuts in the skin of the pork belly (if you asked your butcher to do this, skip this step).
Rub kosher salt and freshly ground black pepper all over the pork. Drizzle the olive oil over the meat and rub it in.
Place the pork on a rack in a baking pan. Make sure the skin is facing up.
Roast the pork belly in the oven for 2 - 2½ hours until the meat is falling apart and tender. Turn the heat up to 425 °F and roast for 20 more minutes to ensure the skin is totally crispy.
Rest the meat for at least ten minutes before slicing, using the scored skin as a guide.
Serve slices of this pork belly with mashed potato and steam greens.
This Crispy Slow-Roasted Pork Belly is a delicious weekend treat if you have time to make it. Try it out soon and don’t forget to come back and leave a review below.
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