How To Make Crispy Roast Pork Belly
Roast for a further 20 30 minutes or until the skin is golden and crispy and the meat is tender.
How to make crispy roast pork belly. Meanwhile to make the sauteed. 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. Roast pork for 45 minutes or until skin is blistered and golden.
Place the pork skin side down on an oven tray and roast for 1 hour 30 minutes. Place the pork on the rack skin side up. Turn the pork over onto the onion and lemon.
Increase the heat to 425 f and roast for about 20 minutes longer to crisp the skin even more. Rest pork uncovered for 15 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.
Working quickly arrange the onion and lemon on the oven tray next to the pork. Rub well into the scores as this not only seasons the meat but helps draw out moisture producing crispy crackling. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores.
If you have time you can refrigerate the pork uncovered for two hours or overnight. Rub the entire leg with oil and lemon juice and then with the sea salt. Place the pork skin side down on an oven tray and roast for 1 hour 30 minutes.
Remove the pork from the oven and let rest for 10 minutes before slicing. Place the roast in a large roasting pan. Roast for 2 to 2 1 2 hours or until the meat is very tender and falling apart.