How To Make Crispy Pork Belly Roll

Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat into a joint surrounded by the skin then use butchers string to tie the joint tightly at regular intervals to hold the joint together. Bake in a preheated 180 f oven for about 3 hours.

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Increase temperature to 320 f and continue to cook for about 1 to 2 hours or until meat is cooked through and browns.

How to make crispy pork belly roll. Rub all over flesh including sides not on skin. Rub the flesh not skin with chinese cooking wine dribbling it on gradually. Lay the pork on a board skin side down.

Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan. Sprinkle over five spice powder salt and pepper. Increase temperature to 430 f and continue to cook for about 30 to 40 minutes or until skin is very crisp.

Season the joint just prior to roasting. Turn the pork belly upside down. Remember to remove your belly pork rolled joint out of the packaging pat dry and bring to room temperature.

Place the belly roll on a roasting pan fitted with a rack. Scald the pork rind by pouring over a full kettle onto the skin over a clean sink with the pork resting on a wire tray. Choose a large heavy based roasting tray.