Crispy Pork Belly

Ingredients:

1 kg / 2 lb skin-on pork belly

Vegetable oil

Coarse sea salt and freshly ground pepper

Preparation:

 Score the skin of the pork belly with 1 cm intervals. You want to cut through the skin and but only a couple of millimeters into the fat underneath.

 Salt generously to add flavor and draw the moisture out of the skin, this will give it a super crispy finish.

 Refrigerate for a couple of hours and then pat dry with a paper towel. Preheat oven to 390°F/200°C. Rub the skin with a little oil and sprinkle with salt and pepper.

 Flip the pork into the roasting pan (skin side down). Put some parchment paper on top and weight it down with a heavy dish or pan.

Roast the pork belly for 1 hour.

 Remove the weight and the paper, turn the pork belly skin side up and roast uncovered for 10 minutes.

 Let it rest for a few minutes skin side up and then slice the pork. You can sear the slices in a hot pan for an extra layer of flavor.

 You can serve it with a salad, or stick it in a sandwich, or use in any Asian inspired soup. Disfruten!!