Roast Pork Belly With Crunchy Skin!
When carniceria-style chicharrones are impossible to come by, this is my go to recipe to satisfy my cravings! Crispy skin roas pork belly!
Servings 6 Servings
- 1 1/2 to 2 pounds pork belly
- Kosher salt
- fresh cracked pepper
Remove pork belly from packaging and place onto cutting board. Score the skin of the pork belly as shown in picture. Line a baking sheet with foil paper and top with a wire rack. Set aside. Season the under side of pork with kosher salt. Season the skin side with salt and pepper. Place onto wire rack and let sit at room temperature for 30 minutes.
Preheat oven to 500 degrees F. Roast pork belly at this high temperature for 25-30 minutes. Reduce temperature to 325 degrees and continue roasting for 2 hours or until the skin is crispy and golden brown. Remove from oven and let sit for 10 minutes before slicing.