Roast Pork with Crispy Skin

Ingredients

• 2 lb pork belly
• 1 tbsp salt
• 1 tbsp olive oil
• 1 tsp black pepper

Instructions

1. 1

   Pat the 2 lb pork belly dry with paper towels. Score the skin in a crosshatch pattern, about 1/4 inch deep, without cutting into the meat.

2. 2

   Rub 1 tbsp salt and 1 tsp black pepper all over the pork, pressing into the scored skin. Place on a wire rack in the fridge, uncovered, for at least 2 hours or overnight to dry the skin.

3. 3

   Preheat the oven to 450°F. Rub 1 tbsp olive oil over the skin, ensuring it gets into the scores.

4. 4

   Roast the pork for 30 minutes, until the skin starts to blister and crackle.

5. 5

   Reduce the oven to 325°F and continue roasting until the meat is tender and the skin is deep golden and crispy, about 1 hour more. The internal temperature should reach 195°F.

6. 6

   Rest the pork for 15 minutes before slicing. Serve with the crispy skin on top.

7. 7

   For extra flavor, rub minced garlic or Chinese five-spice into the meat side before roasting if you have them.

Tools you’ll need

• roasting pan
• wire rack
• sharp knife
• paper towels
• meat thermometer

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