With the crispiest crackling!
Ingredients
1.2kg pork belly (ribs removed, skin scored)
Sea Salt
Black Pepper
Olive Oil
4 carrots
2 onions
potatoes for roasting
6 cloves garlic
400ml chicken stock
Method
Step 1
Preheat your oven to as hot as you can get it. 250-300 degrees is usually as hot as most household ovens will go.
Step 2
Lay your pork belly out on a chopping board and season the skin well with sea salt and black pepper.
Step 3
Place your pork belly into a large roasting tray and roast in the oven for 15-20 minutes. The skin will start to bubble an go crispy.
Step 4
After 20 minutes, turn the heat right down to 170 degrees and continue to roast for 1.5 hours.
Step 5
After 1.5 hours, remove the pork from the oven and add your chopped carrots, onion, potatoes and whole cloves of garlic. Add in 400ml chicken stock. The meat will sit in the stock and become nice and juicy.
Place back in the oven to roast for 1 hour.
Step 6
Remove the pork from the oven and carefully peel the crispy skin away from the meat. It should come away easily in one big piece.
Now place the skin back into the oven along with your vegetables to continue roasting. I usually place the skin on the oven rack above the vegetables so the underside becomes crispy as well.
Carefully wrap the cooked pork in foil and a damp towel to keep warm whilst resting for 20 minutes.
Step 7
After 20 mins, the pork belly will be nice and rested. Remove your roasted vegetables from the oven and use any of the leftover roasting juices to make a delicious gravy.
Break up your crispy crackling and serve on top of your sliced pork belly.