Crispy Roast Pork Belly

Roast pork belly delivers two textures in one cut: crackling-crisp skin and rich, tender meat. Low heat renders the fat, then a blast of high heat crisps the skin.

Ingredients

• 2 lb pork belly, skin on
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp fennel seed
• 1 tbsp neutral oil

Instructions

1. Score the skin in a crosshatch and pat it very dry.
2. Rub oil and salt into the skin; season the flesh with pepper and fennel.
3. Roast at 300°F for about 2 hours until tender.
4. Raise the oven to 465°F and roast 20–30 minutes until the skin blisters into crackling.
5. Rest 10 minutes, then slice.

Tips

For the best crackling, dry the skin uncovered in the fridge overnight before roasting.

Related: cooked with Roasting · learn about Pork Belly · find pasture-raised pork direct from a farm.