Crispy Roasted Pork Belly

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.