Succulent Roasted Pork Belly with Crispy Crackling
Pork belly dried and salt-crusted then double-roasted so the skin blisters into crisp crackling.
| prepPreheat oven to 350°F / 175°C | |||||||||
| 1 piece skin-on pork belly, about 900 g | Rinse, scrape & pat dry skin | Poke ~200 holes in skin | Season meat side with Peking seasoning | Chill uncovered to dry skin, 6+ hrs | Build foil boat, cover skin with salt | Roast 350°F / 175°C, ~1.5 hr to 160-165°F | Remove salt crust | Poke more holes, roast 425°F / 220°C, ~1 hr | Rest 30 min, slice into cubes |
| 60 g coarse salt (or enough to cover skin so no pink shows) | |||||||||
| 2-3 Tbsp Dizzy Pig Peking Chinese-style seasoning | |||||||||
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