Summary: Mr Ask loves his pork belly. Tender roast meat and lots of crispy crackling. There’s not much to cooking it but if you bought your pork in a vacuum pack or have had it frozen, leave it uncovered for an hour or two to dry out. Dry skin = easy crackling.
Ingredients
- 1-1.5 kg piece of boneless pork belly
- 1 tblsp olive oil
- 2-3 tsp coarse salt
Instructions
- Preheat the oven to 220C.
- Make sure the belly has no stray bristles on it and pat dry. Score the skin, being careful not to cut the meat. Rub the skin with the olive oil and salt, massaging the salt into the scored sections.
- Place the pork in a roasting dish, skin side up and cook for around 1 to 1 1/2 hrs until the pork is very tender. You will see when it is done.
- If you have trouble getting the skin to crackle you can turn the griller on high but leave the pork on the middle rack of the oven. If you don’t have that kind of griller you can remove the skin to put it under the griller.
Quick notes
This is just awesome with Apples, Onions and Fetta
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