This dish isn’t only as good as gold… it’s much, much better! Golden Roasted Pork Belly has crispy, succulent skin and tender, juicy, savory pork, accented only with a little sea salt. There’s so much pork flavor in each bite and that’s really all it needs! This roast may take a little time to make, but it’s actually fairly hands-off in terms of effort, and simply extraordinary when finished. You’ll be handing the gold medal to this Golden Roasted Pork Belly in a hurry!
Ingredients
- 1 (2.5-pound) pork belly
- 2 teaspoons vegetable oil
- 3 teaspoons fine sea salt
Directions
Step 1 –Pat the pork belly dry with paper towels.
Step 2 –Place the pork belly onto a plate and refrigerate, uncovered, for 6 hours and up to overnight.
Step 3 –Preheat the oven to 450 degrees F.
Step 4 –Line a roasting pan with aluminum foil.
Step 5 –Allow the pork belly to come to room temperature before cooking, about 30 minutes.
Step 6 –Score the skin of the pork at 1-centimeter intervals using a sharp knife, taking care not to cut through to the meat.
Step 7 –Place the pork belly onto a large cutting board.
Step 8 –Rub the oil and the salt over the pork belly skin and into the scores.
Step 9 –Rub the entire pork belly all over with the salt-oil residue remaining on your hands.
Step 10 –Place the pork belly into the prepared roasting pan, skin-side up.
Step 11 –Scrunch up pieces of aluminum foil to prop up any thinner pieces of the pork belly and to ensure the meat is resting level in the pan.
Step 12 –Roast the pork belly until the skin begins to look crackly around the edges but not yet crunchy all over, about 1 hour.
Step 13 –Adjust the oven temperature to 350 degrees F.
Step 14 –Roast the pork belly until the skin is crunchy all over and the meat is tender, about 1 hour-1 hour 30 minutes.
Step 15 –Allow the pork belly to rest in the pan for 10 minutes.
Step 16 –Carve the pork belly into slices.
Step 17 –Serve.
