Crispy Pork Belly
A method to achieve perfectly crispy pork belly crackling.
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- •750 g Pork bellyPre-scored or score yourself
- •Black pepper(optional)For rub
- •2 Coriander seeds(optional)For rub
- •Fennel seeds(optional)For rub
- •Flaky saltFor crust
- •OilFor brushing
- 1
Take pork belly out of packaging and score if not pre-scored. Place uncovered in the fridge overnight to dry.
24h 0m
- 2
Preheat oven to 170°C.
5 min
- 3
Prepare a rub with black pepper, coriander seeds, and fennel seeds. Apply to the flesh side of the pork belly.
10 min
- 4
Cover the skin with a layer of flaky salt.
5 min
- 5
Cook in the oven at 170°C for 1.5 hours.
1h 30m
- 6
Remove from oven, scrape off salt crust, and increase oven temperature to 220°C.
5 min
- 7
Brush the skin with oil and return to the oven for 15-20 minutes at 220°C.
20 min
- 8
Remove from oven and let rest before serving.
10 min
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Pizza
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