🥓 Crispy Roast Pork Belly

Ingredients:

• 1–1.5 kg pork belly, skin on

• 1 tbsp olive oil

• 1 tbsp sea salt

• 1 tsp black pepper

• 1 tsp garlic powder (optional)

• 1 tsp fennel seeds (optional for extra flavour)
  

Method:

1. Prep the pork: Pat the skin dry with paper towel. Use a sharp knife to score the skin in thin lines (about 1 cm apart).

   
   

2. Season: Rub olive oil all over the pork. Sprinkle generously with sea salt, pepper, and any optional seasonings. Make sure the salt gets into the cuts for extra crackle.

   
   

3. Rest uncovered: Place the pork uncovered in the fridge for at least 1 hour (or overnight) to dry out the skin — this helps it crisp beautifully.

   
   

4. Roast hot: Preheat your oven to 230 °C. Place the pork on a wire rack over a tray and roast for 30 minutes until the skin starts to bubble and crisp.

   
   

5. Lower the heat: Reduce the oven to 180 °C and continue roasting for 1 ½ – 2 hours, until the meat is tender and juicy.

   
   

6. Rest and serve: Let it rest for 10 minutes before slicing. Serve with roast vegetables, apple sauce, or a zesty lime glaze for a fresh twist.
   

Tip: For an Asian-style twist, rub the meat side (not the skin) with soy sauce, garlic, and a touch of five-spice powder before roasting. You could also make a dipping sauce the same way except add a sprinkle of chilli flakes for some extra bite.