Classic Roast Pork Belly

1.Preheat your oven to 220°C (430°F).

2.Score the pork belly skin with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.

3.Pat the pork belly dry thoroughly with paper towels to ensure crispy skin.

4.In a small bowl, mix sea salt, black pepper, dried thyme, dried rosemary, minced garlic, crushed fennel seeds, and paprika.

5.Rub the olive oil evenly over the meat side of the pork belly, then apply the herb and spice mixture onto the meat side, avoiding the skin.

6.Sprinkle the sea salt evenly over the scored pork skin to help draw out moisture and aid crisping.

7.Place the pork belly on a wire rack set inside a roasting tray, skin side up. Pour 100 ml of water into the tray to keep the meat moist during roasting.

8.Roast in the preheated oven at 220°C (430°F) for 30 minutes to start crisping the skin.

9.Reduce the oven temperature to 160°C (320°F) and continue roasting for an additional 1 hour and 30 minutes, or until the meat is tender and the skin is crispy and golden.

10.If the skin is not crispy enough, finish under the grill for 3-5 minutes, watching carefully to avoid burning.

11.Remove the pork belly from the oven and let it rest for 15 minutes before slicing.

12.Serve the roast pork belly with your choice of sides, such as roasted vegetables or a fresh salad.