Crispy: Pork Belly

Serves 2

INGREDIENTS

• 500g Pork Belly, skin on
• 2 tsp Salt
• 1 Tbsp Olive Oil
• 1 C Chicken Stock

INSTRUCTIONS

1. Preheat an oven to 130°C fan-forced.
2. Score the skin of the pork with a sharp knife at 1cm intervals.
3. Rub the skin with oil and sprinkle with salt. Rub the salt over the skin.
4. Place the pork into an overproof baking dish and pour the chicken stock around it (don’t wash the salt off the skin when you do this).
5. Cover with tinfoil and place into the oven for 2 hours.
6. Remove the tinfoil and increase the oven temperature to 180°C. Cook for 40 minutes.
7. Turn the setting to grill to create a crispy crackle – about 4 minutes. Watch closely so it doesn’t burn and remove from oven if this starts happening.
8. Remove from oven and rest for 10 minutes.
9. Chop in half and serve while hot.

SERVE WITH

Mashed potatoes and gravy (I used the KFC potato and gravy and it was great!), and some steamed or sauteed vegetables such as peas, carrots, beans, or broccoli.