Crispy pork belly

8 servings Preparation: 15 mins, Cooking: 1 hr 30 mins By Food24
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Tap for method

Ingredients (5)

2 kg pork — belly, bone in and skin on
1 sea salt and freshly ground black pepper
2 tsp chinese five-spice powder
2 Tbs fennel — seeds
2 tsp pnp castor sugar
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 230°C.

Prick skin of pork all over with a sharp knife (the more holes, the crispier the skin).

Place pork, skin side up, in a colander and pour a kettleful of boiling water over skin. Dry pork well with paper towel.

Rub with plenty of salt, pepper, spices and sugar.

Place pork skin side down on the rack of a roasting pan. Half-fill pan with water (to reduce smoke) and roast for 30 minutes.

Turn and roast for a further 30 minutes.

Reduce heat to 180°C and cook for another 1-1.5 hours. Crackling should be golden and puffy, and sound hollow when tapped. Allow meat to rest for at least 20 minutes, carve and serve with Asian greens, soy sauce and steamed rice

More good ideas: Serve pork with plum sauce or top thick slices of fresh bread with sliced pork and Pick n Pay apple chutney.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

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