Crispy Roasted Pork Belly
Recipe: #37034
May 27, 2021
Categories: Pork Roast, Onions, Potatoes, 5 Ingredients Or Less Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"A recipe from a friend she said she saw it on a tv a number of years ago but has changed the original over the years."
Ingredients
Nutritional
- Serving Size: 1 (342.9 g)
- Calories 1458.3
- Total Fat - 143.9 g
- Saturated Fat - 48.8 g
- Cholesterol - 180 mg
- Sodium - 1988.8 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 2.4 g
- Sugars - 1.4 g
- Protein - 24.9 g
- Calcium - 32.5 mg
- Iron - 1.9 mg
- Vitamin C - 29.4 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Preheat oven to 180°C (350°F).
Step 2
Using a small sharp knife, score the pork skin at 1 cm intervals.
Step 3
Pat the skin dry with paper towel and rub the salt and oil into the skin and incisions.
Step 4
Place the pork, skin-side down, on an oven tray and roast for 1 hour 30 minutes.
Step 5
Remove the pork from the oven and increase the oven temperature to 220°C (425°F).
Step 6
Working quickly, arrange the onion and lemon on the oven tray next to the pork. Turn the pork over onto the onion and lemon. skin side up and roast for a further 20–30 minutes or until the skin is golden and crispy and the meat is tender.
Step 7
NOTE - For the crunchiest pork crackling, be sure to thoroughly dry the skin and if you have the time, you can refrigerate the pork, uncovered, for 2 hours or overnight, as this will let the skin dry out even further, before you oil and salt the rind.
Tips
No special items needed.