Marita’s Roast Pork Belly
Inroduction
About this Recipe
By: Sheridan Rogers
This is the simplest, and most effective way, I’ve come across to ensure delicious crispy, golden pork belly – with thanks to Marita Blood for the recipe. Make sure the pork is at room temperature before you proceed. It goes well with roast veggies, which can go in the oven while the pork is resting; or with a tangy Asian salad.
Ingredients
- pork belly 2Kg piece
- cooking salt
Pat pork dry with paper towels. With a small sharp knife, score the rind at 1cm intervals, being careful not to cut into the meat. Rub salt all over. Preheat oven to 140c (fan-forced). Put a tray of boiling water in bottom of oven. Place pork on wire rack a rung or two above water and steam for 1.5 hours. Remove tray of water and turn heat up to 250c (fan-forced). Roast for 20 mins or until skin is crackly. Remove from oven and rest outside oven for about one hour.