Steps
- 1
Preheat the oven to 300°F (150°C).
- 2
Score the pork belly skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.
- 3
Pat the pork belly dry thoroughly with paper towels to ensure crispy crackling.
- 4
Rub sea salt evenly into the scored skin, then season the meat side with black pepper, garlic powder, and chopped rosemary.
- 5
Place the pork belly on a wire rack set over a roasting pan, skin side up. Pour water into the bottom of the pan to keep the environment moist and prevent drippings from burning.
- 6
Roast the pork belly slowly in the oven for 1 hour, allowing the fat to render and the meat to become tender.
- 7
Increase the oven temperature to 425°F (220°C) and roast for an additional 20-30 minutes until the skin crisps up and crackling forms.
- 8
Remove the pork belly from the oven and let it rest for 10 minutes before cutting into bite-sized pieces.
- 9
Serve the pork belly bites topped with crispy pork crackling shards and garnish with extra fresh rosemary if desired.
Tips from the Chef
Ensure the pork belly skin is very dry before salting to achieve the best crackling texture.
Use a sharp knife to score the skin to help the fat render and the crackling crisp up evenly.
Roasting at a low temperature first renders fat gently, while finishing at high heat crisps the skin perfectly.
Resting the meat after cooking allows juices to redistribute for tender bites.
Ingredients
- 1 lb pork belly (skin-on, boneless)
- 1 tbsp sea salt (for seasoning and crackling)
- 1 tsp black pepper (freshly ground)
- 1 tsp garlic powder
- 1 tbsp fresh rosemary (finely chopped)
- 0.25 cup water (for roasting pan)
Nutrition
(per serving)
Calories
1272
Protein
21.6 g
Carbs
2.1 g
Fat
130.8 g