Recipe: Roasted Pork Belly
If you can source a full pork belly roast (and not just slices), you really should give this recipe a shot. Have your butcher “score” the skin for you, or do it yourself at home, slicing every 1/4 inch through the skin and fat with a sharp knife (don’t cut into the flesh if you can help it).
Roasted Pork Belly
2-lb/1 kilo pork belly, skin scored
1 tbsp sea salt
Pinch fresh black pepper
1 stalk rosemary, leaves only, chopped
Juice of 1/2 lemon
1 tbsp olive oil
Mix all seasonings.
Place pork belly in sink and pour over 1 cup boiling water and watch the “scoring” open up slightly. Lift pork belly into roasting pan and rub the seasoning mixture into the scoring slits.
Roast at 425F/220C for 30 minutes, then turn heat down to 260F/140C and roast for 5 hours. Remove from oven and raise temperature to 425F/220C again. Let belly rest for 10 minutes before removing the “crackling,” the skin and putting belly back into hot oven for 10 minutes. Serve hot or warm.
What is your favorite way to prepare pork belly?
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
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