Crispy pork belly

• 8 – 10servings
• Prep time: 5 minutes, excluding drying out time in the fridge
• Roasting time: 1 hour 30 minutes
• Servings 8 -10

Ingredients

• 1.5 kg boneless pork belly, skin scored (ask the butcher to do this for you) 
• 1- 2 tablespoons salt 
• 2 teaspoons freshly cracked black pepper
• 2 teaspoons ground, dry fennel 
• 15 ml olive or other cooking oil

1. Rub the dry skin of the pork belly generously with salt.
2. Turn the pork over and rub the meaty section with pepper, fennel and olive oil.
3. Place the pork belly open on a cutting board or flat plate and place it, uncovered, in the fridge for a few hours or overnight. You want to get the outer skin as dry as possible.  
4. Next day or 40 minutes before roasting: Pre-heat the oven to 220C.
5. Remove pork belly from the fridge and place it on a wire rack over an oven roasting tray. Place the tray in the oven.
6. Roast the belly for 30 minutes at 220°C, or until the skin is crispy and golden. Then turn the temperature down to 160°C and allow to roast for another 25 minutes for every 500g, or until it reads 62°C on a meat thermometer.
7. When the pork belly is cooked and the skin is golden and crispy, remove it from the oven, cover with foil and allow to rest for at least 10 – 15 minutes before slicing and serving.