header Kristen in London

Slow-Roasted Pork Belly

by · April 21, 2012

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.