Easy Pork Belly Roast

Servings

4

Ready In:

1 hour 15 minutes

Prep Time

10 Minutes

Ingredients

Easy Pork Belly Roast

  • 1kg Pork belly
  • 1 tablespoons oil
  • 1 tablespoons flaked salt
  • Freshly ground black pepper to taste

Method

Step 1

 Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.

Step 2

When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.

Step 3

Rub the roast with the oil and salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.

Step 4

Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.

Step 5

Turn the oven down to 180°C and cook for 25 minutes.

Step 6

Once cooked, let the roast rest for 10 minutes before slicing.

Note:

To achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.

Recipe – Australian Pork