Crispy Skinned Pork Belly

Who said they’d all be dessert recipes? This is one of those things that people over complicate or get confused because there’s too many ways to make it. My SIL told me to boil it then fry it in a frying pan skin side down, which is perfect if you want dry tough pork covered in a rugby boot. This is my way which is easy and you end up with juicy pork and crispy skin every time.

I made a step by step video but I swore so much I was put in Facebook jail for a month so probably better just to write it down.

1. Pre-heat the oven to 180 degrees Celsius on fan bake.
2. Grab your slab of pork belly skin side up and with something sharp (I use the pointy end of a meat thermometer) stab holes in the skin, the more the better, this will be where the bubbles are.
3. When you’re sick of doing that put a rack inside a roasting dish and put the pork belly on the rack skin side up, so it’s like a drip tray.
4. Put a layer of water in the roasting dish or the fat dripping off the pork will some out your house, it also makes cleaning the tray a lot easier.
5. Cover the skin in a thick layer of salt, the more the better, don’t worry you’ll peel the salt off later.
6. Put in the middle part of the oven for 40 minutes.
7. Remove from the oven, if you put enough salt on you should have a hard salt shell sitting on top of your pork carefully pick it up and throw it away.
8. Now put it back in the oven on 220-240 degrees for one hour or until the fat has been rendered… If the fats gone.
9. And that’s all there is to it. Beautiful crispy skin pork belly every time.