Crispy Roasted Pork Belly
Rosemary and thyme roasted pork belly with honey roasted carrots makes for a fantastic meal. When done right, the pork belly is wonderfully crisp on the outside, and juicy on the inside. The steps taken to ensure a crisp exterior such as prepping the belly the night before and increasing the heat to crackle the skin really work. In the end you will have a pork dish that you will never forget.
2lb/1.2kg pork belly
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon sea salt flakes
Ground black pepper, to taste
For this recipe you want to prepare your pork belly the night before.
Wash the pork belly and pat dry. Score the pork skin in a criss cross pattern with a sharp knife. When scoring be sure not to cut into the meat.
Liberally season with rosemary, thyme, salt and pepper, rub in the marinade on both sides. (The salt will pull moisture out of the skin which will result in a crispy exterior). Set aside for 2 hours or allow to sit in the fridge overnight.
Preheat oven to 220ºC, 425ºF, gas 7.
Season pork with a little more salt, pepper and herbs if desired.
Transfer pork belly (skin side up) to a roasting pan with a wire rack.
Cook in the oven on high heat for about 20 minutes or until the skin turns golden brown and starts crackling.
Reduce oven temperature to 170°C, 325°F, gas 3 and cook for about 1 ½ to 2 hours.
Remove from oven and allow to cool.
Slice and serve with carrots or vegetables.