How To Make Pork Belly Skin Crispy In The Oven

By spreading an outer layer of rock salt on the fat side and baking the salt crystals will puff up to make a crispy crunchy crust. Roast for 2 to 2 1 2 hours or until the meat is very tender and falling apart. Return the pork to the hotter oven to allow the skin to crisp 35 45 minutes.

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Put the lemon halves rest of the thyme and garlic into the water and pop into the oven for 2 hours at 160c.

How to make pork belly skin crispy in the oven. For this method oven works better to make skin crispy. Place the sliced onion in a roasting tray and scatter with a few sprigs of thyme then put the pork belly on top. Roast per recipe and scrape off salt.

Reduce heat to 275 f and roast for an hour or more until tender but not mushy. Roast for a further 20 30 minutes or until the skin is golden and crispy and the meat is tender. For extra crunchy pork crackline be sure to thoroughly dry the skin.

Increase the heat to 425 f and roast for about 20 minutes longer to crisp the skin even more. Remove the pork from the oven and increase the oven temperature to 220 c 425 f. Roast the belly in the oven for 30 minutes until the skin on top has crisped up then reduce the heat to 160ºc gas mark 3 and roast for another 2 hours 5 rest the pork belly for 20 minutes under a sheet of tin foil then carve.

Working quickly arrange the onion and lemon on the oven tray next to the pork. Put oven on 230 c 446 f. If you have time you can refrigerate the pork uncovered for two hours or overnight.

Gently pour table salt onto the skin so that the is completely covered with a layer of salt. Remove cooked belly from oven place on a board. Remove the pork from the oven and let rest for 10 minutes before slicing.

Instead of flicking to grill broiler turn the oven up to 240c 465f. Preheat oven to 450 f. Rub the salt and oil into the skin and incisions.