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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
Prepare the Pork Belly
Begin by preheating your oven to 450°F (230°C). Pat the pork belly dry with paper towels to remove excess moisture, this helps in achieving a crispy skin.
Score the Skin
Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This will help the fat render out and create a crispy texture.
Season the Pork Belly
Rub the salt, black pepper, garlic powder, and onion powder all over the pork belly, making sure to get the seasoning into the scored areas. Optionally, you can add fresh herbs and chili flakes for additional flavor.
Cooking
Roasting
Place the pork belly on a roasting pan, skin side up. Drizzle olive oil over the skin and rub it in. Roast the pork belly in the preheated oven for 30 minutes.
Reduce Temperature
After 30 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for an additional 1 hour. This helps to tenderize the meat.
Crisp the Skin
After the hour is up, increase the oven temperature back to 450°F (230°C) and roast for another 20-30 minutes, or until the skin is golden brown and crispy.
Rest the Pork
Once done, remove the pork belly from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.