This mouthwatering pork belly is encrusted with an irresistible caramelized and crackly skin. Lightly seasoned and slow-roasted to perfection, it’s the ultimate pork recipe that always impresses family and friends! Watch the video belowto see how I make this in my kitchen.
Combine two teaspoons of the salt, the sugar, and the pepper in a small bowl and season the flesh of the pork belly on all sides.
Place the pork belly in a baking dish or roasting pan skin side up. Add enough water to cover 1/3 of an inch. Sprinkle the rest of the salt over the pork belly skin.
Roast the pork belly for 40 minutes, then lower the temperature to 140C/280F and roast for another hour.
If the skin is not crispy enough after that, turn on the broiler and cook for another 5 minutes until it gets an even crispy layer.
Remove the pork belly from the oven and let it cool for 10 minutes, then slice and serve.
Video
Notes
TO STORE. Once cooled, refrigerate the leftover pork belly in an airtight container for 3 to 4 days.TO FREEZE. Let the leftovers cool before wrapping them in plastic or foil. Transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating. TO REHEAT. Reheat the pork on a baking sheet covered loosely with foil at 350°F for 10 to 15 minutes. Spoon the pan juices over the pork periodically to keep it moist and juicy.