Slow-Roasted Crispy Pork Belly
, 3 h + overnight (drying skin)
Pork belly cooked confit-style at low heat until tender, then finished at high heat for ultra-crispy, bubbly crackling.
| prepDry pork belly skin uncovered overnight in fridge (or pat very dry with paper towels if time is short) | ||||||||
| prepPreheat oven to 140°C / 285°F (120°C fan) | ||||||||
| olive oil | Oil and season flesh | Wrap flesh with foil, skin exposed | Oil and salt skin evenly | Slow roast 140°C / 285°F, 1 hr 30 min | Tighten foil, return to oven 1 hr | Check flesh tenderness with forks | Level skin with foil balls underneath | Blast 240°C / 465°F, 30 min until bubbly |
| salt | ||||||||
| black pepper | ||||||||
| fennel powder | ||||||||
| 1 kg pork belly, 3 cm thick, skin dried | ||||||||
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