Classic Roast Pork Belly

1.Preheat your oven to 180°C (350°F).

2.Pat the pork belly skin dry thoroughly with paper towels. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.

3.In a small bowl, combine the sea salt, black pepper, garlic powder, dried thyme, and crushed rosemary.

4.Rub the olive oil evenly over the meat side of the pork belly. Then, rub the herb and spice mixture generously onto the skin and meat, ensuring it gets into the scores on the skin.

5.Place the pork belly on a wire rack set over a roasting tray. Pour 1 cup of water into the tray to keep the meat moist during roasting.

6.Roast in the preheated oven for 1 hour and 30 minutes. The water in the tray will create steam, helping tenderize the meat.

7.After 1 hour and 30 minutes, increase the oven temperature to 220°C (430°F) and roast for an additional 20-30 minutes, or until the skin is puffed up and crispy. Keep a close eye to avoid burning.

8.Remove the pork belly from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute and the meat to remain moist.

9.Slice the pork belly into portions, ensuring each piece has a crispy skin layer, and serve immediately.