The Step-by-Step Method
1. Prep and The “Dry Brine”
Start by patting your pork belly completely dry with paper towels. Moisture is the enemy of crispiness. Use a sharp knife to score the skin in a diamond pattern, being careful not to cut all the way into the meat. Rub a generous amount of salt into the skin and the crevices.
Pro Tip: If you have time, let the pork sit uncovered in the fridge for 2 hours (or overnight). This air-dries the skin for a world-class crunch.
2. The Slow Roast
Preheat your oven to 160°C (320°F). Place the pork (either whole or pre-cubed into 2-inch chunks) on a wire rack over a baking dish. Roast for about 75–90 minutes. This low temperature renders the fat slowly, making the meat “melt-in-your-mouth” tender while the skin begins to toughen up in preparation for the blast of heat.
3. The Crisping Phase
Crank the heat up to 220°C (430°F). This is where the magic happens. Watch closely! The skin will begin to puff and blister. This usually takes 15–20 minutes.
