Sort ingredients
cburns1
QR Code
Listen
Pdf
Score the pork belly skin at half-centimetre intervals, cutting through the skin but not into the fat beneath
Cut the pork into 4–5cm thick strips
Measure out 1.2% of the pork's weight in salt and coat the pork thoroughly
Leave the pork on a tray, uncovered in the fridge overnight
Pat the pork dry with kitchen towel
Set the strips on a cooling rack over a tray and roast in the oven at 130°C for 2–3 hours until internal temperature reaches around 88°C
Add plenty of neutral oil to a cold frying pan so it comes about ½cm up the sides
Lay in the cooked pork skin-side down and place the pan over a medium heat
Fry for 6–8 minutes, moving the pork occasionally, until the skin is puffed and golden
Rest for 10 minutes before turning, slicing and eating