Steps

1. 1

   Preheat the oven to 300°F (150°C).

2. 2

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

3. 3

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

4. 4

   Rub sea salt evenly into the scored skin, then season the meat side with black pepper, garlic powder, and chopped rosemary.

5. 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. 6

   Roast the pork belly slowly in the oven for 1 hour, allowing the fat to render and the meat to become tender.

7. 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. 8

   Remove the pork belly from the oven and let it rest for 10 minutes before cutting into bite-sized pieces.

9. 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.