Preparation Notes: Allow time for drying and resting
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Yields:
6
Prep Time:
15 mins
Cook Time:
3 hrs 30 mins
Total Time:
3 hrs 45 mins
Ingredients
11/2
(3¼lb) piece pork belly
Directions
Step 1
Using a small sharp knife, score lines into the skin (cutting into the fat) about 1cm (½in) apart, but not so deep that you cut into the meat. Pat the pork completely dry, then leave uncovered at room temperature to air dry for about 45min.
Step 2
Preheat oven to 220°C (200°C fan) mark 7. Rub lots of salt over the pork skin. Rest a wire rack above a deep roasting tin and put the pork skin-side up on the rack. Roast for 30min, then turn down the oven temperature to 170°C (150°C fan) mark 3 and continue cooking for 3hr - by this stage the crackling should be crisp and golden (if not, don't panic - see GH Tip).
Step 3
Transfer pork to a board and use a sharp knife to slice off the crackling in one piece (about the outer 2cm/¾in). Cover the pork meat loosely with foil and leave to rest for 30-40min.
Step 4
Cut the crackling into six long strips, then cut the pork belly into six neat squares. Serve each square topped with a strip of crackling.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
