Slow-Roast­ed Pork Belly

Roast­ed Pork Belly

(serves 4)

2‑lb/1 kilo pork bel­ly, skin scored

1 tbsp sea salt

pinch fresh black pepper

1 stalk rose­mary, leaves only, chopped

juice of 1/2 lemon

1 tbsp olive oil

Mix all seasonings.

Place pork bel­ly in sink and pour over 1 cup boil­ing water.  Lift pork bel­ly into roast­ing tin and rub the sea­son­ing mix­ture into the scor­ing slits.

Roast at 425F/220C for 30 min­utes, then turn heat down to 260F/140C and roast for 5 hours.  Remove from oven and raise tem­per­a­ture to 425F/220C again.  Let bel­ly rest for 10 min­utes before remov­ing the “crack­ling,” the skin and putting bel­ly back into hot oven for 10 min­utes.  Serve hot or warm.