Ingredients
- 1.5 kg pork belly deboned
- 1 tbsp salt
- 2 tsp freshly cracked black pepper
Method
- Pre-heat the oven to 220°C and place a wire rack in a roasting tray.
- Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.
- Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.
- Place the pork belly on the wire rack and place the tray in the oven.
- Roast the belly for 30 minutes at 220°C then turn the temperature down to 160°C and allow to roast for another 25 minutes per 500g until it reads 62°C on a meat thermometer.
- When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for at least 10 minutes but up to one hour.
- When the belly has rested, carve the meat then serve.
Source: https://simply-delicious-food.com/salt-pepper-pork-belly-perfect-crispy-crackling/
