Roast Pork with Crispy Skin

Step 1

Pat the 2 lb pork belly dry with paper towels. Score the skin in a crosshatch pattern, about 1/4 inch deep, without cutting into the meat.

Step 2

Rub 1 tbsp salt and 1 tsp black pepper all over the pork, pressing into the scored skin. Place on a wire rack in the fridge, uncovered, for at least 2 hours or overnight to dry the skin.

Step 3

Preheat the oven to 450°F. Rub 1 tbsp olive oil over the skin, ensuring it gets into the scores.

Step 4

Roast the pork for 30 minutes, until the skin starts to blister and crackle.

Step 5

Reduce the oven to 325°F and continue roasting until the meat is tender and the skin is deep golden and crispy, about 1 hour more. The internal temperature should reach 195°F.

Step 6

Rest the pork for 15 minutes before slicing. Serve with the crispy skin on top.

Step 7

For extra flavor, rub minced garlic or Chinese five-spice into the meat side before roasting if you have them.