How To Make Crispy Pork Belly Roast

Rub the salt and oil into the skin and incisions. Rest pork uncovered for 15 minutes. Instead of flicking to grill broiler turn the oven up to 240c 465f.

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Boil a kettle of water.

How to make crispy pork belly roast. If you season the pork with fresh garlic or shallots make sure to wipe them all off to prevent them from burning and sticking to the pork. Roast pork for 45 minutes or until skin is blistered and golden. Rub the entire leg with oil and lemon juice and then with the sea salt.

Put oven on 230 c 446 f. Rub well into the scores as this not only seasons the meat but helps draw out moisture producing crispy crackling. Remove pan from oven and add 1 2 cup water around pork.

Place the pork skin side down on an oven tray and roast for 1 hour 30 minutes. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind crackles up to 50 minutes. Reduce oven to 180 c 160 c fan forced and roast uncovered for a further 1 hours or until pork is tender and cooked through and rind is crisp.

For extra crunchy pork crackline be sure to thoroughly dry the skin. Remove the pork from the oven and let rest for 10 minutes before slicing. Increase the heat to 425 f and roast for about 20 minutes longer to crisp the skin even more.

Working quickly arrange the onion and lemon on the oven tray next to the pork. Roast for 2 to 2 1 2 hours or until the meat is very tender and falling apart. Roast per recipe and scrape off salt.

Remove the pork from the oven and increase the oven temperature to 220 c 425 f. Roast for a further 20 30 minutes or until the skin is golden and crispy and the meat is tender. Place the roast in a large roasting pan.