Chefboyarnegro: Created page with "===Ingredients=== 1 3-4 lbs pork belly (w/ skin on) Seasonings ===Equipment=== Wire rack Several sheets of Aluminum foil ===Directions=== #Dry the skin by leaving it uncovered overnight in the fridge #Oil and season both the flesh and the skin, then wrap the flesh sides with foil, leaving skin exposed. DO NOT SCORE THE SKIN #Roast in a 2 1/2 hours at 285°F (after 1 1/2 hours, refit the foil to keep it close to meat #Level the pork so the skin is level (ie. as horiz..."

2026-01-19T15:32:01Z

Created page with "===Ingredients=== *1 3-4 lbs pork belly (w/ skin on) *Seasonings ===Equipment=== *Wire rack *Several sheets of Aluminum foil ===Directions=== #Dry the skin by leaving it uncovered overnight in the fridge #Oil and season both the flesh and the skin, then wrap the flesh sides with foil, leaving skin exposed. DO NOT SCORE THE SKIN #Roast in a 2 1/2 hours at 285°F (after 1 1/2 hours, refit the foil to keep it close to meat #Level the pork so the skin is level (ie. as horiz..."

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===Ingredients===
*1 3-4 lbs pork belly (w/ skin on)
*Seasonings
===Equipment===
*Wire rack
*Several sheets of Aluminum foil

===Directions===
#Dry the skin by leaving it uncovered overnight in the fridge
#Oil and season both the flesh and the skin, then wrap the flesh sides with foil, leaving skin exposed. DO NOT SCORE THE SKIN
#Roast in a 2 1/2 hours at 285°F (after 1 1/2 hours, refit the foil to keep it close to meat
#Level the pork so the skin is level (ie. as horizontal as possible) by propping up the belly with balls of foil beneath. This makes the crackling cook evenly = perfect crackling.
#Remove meat from the foil and place on a tray with wire rack
#Turn oven up to 465°F and roast for 30 minutes to make the skin bubble and form the crackling!
#Let meat rest for 10 min before cutting

Roasted Pork Belly - Revision history