About
This dish isn't only as good as gold... it's much, much better! Golden Roasted Pork Belly has crispy, succulent skin and tender, juicy, savory pork, accented only with a little sea salt. There's so much pork flavor in each bite and that's really all it needs! This roast may take a little time to make, but it's actually fairly hands-off in terms of effort, and simply extraordinary when finished. You'll be handing the gold medal to this Golden Roasted Pork Belly in a hurry!
Ingredients
- 1 (2.5-pound) pork belly
- 2 teaspoons vegetable oil
- 3 teaspoons fine sea salt
Directions
Step 1 -Pat the pork belly dry with paper towels.
Step 2 -Place the pork belly onto a plate and refrigerate, uncovered, for 6 hours and up to overnight.
Step 3 -Preheat the oven to 450 degrees F.
Step 4 -Line a roasting pan with aluminum foil.
Step 5 -Allow the pork belly to come to room temperature before cooking, about 30 minutes.
Step 6 -Score the skin of the pork at 1-centimeter intervals using a sharp knife, taking care not to cut through to the meat.
Step 7 -Place the pork belly onto a large cutting board.
Step 8 -Rub the oil and the salt over the pork belly skin and into the scores.
Step 9 -Rub the entire pork belly all over with the salt-oil residue remaining on your hands.
Step 10 -Place the pork belly into the prepared roasting pan, skin-side up.
Step 11 -Scrunch up pieces of aluminum foil to prop up any thinner pieces of the pork belly and to ensure the meat is resting level in the pan.
Step 12 -Roast the pork belly until the skin begins to look crackly around the edges but not yet crunchy all over, about 1 hour.
Step 13 -Adjust the oven temperature to 350 degrees F.
Step 14 -Roast the pork belly until the skin is crunchy all over and the meat is tender, about 1 hour-1 hour 30 minutes.
Step 15 -Allow the pork belly to rest in the pan for 10 minutes.
Step 16 -Carve the pork belly into slices.
Step 17 -Serve.
