Roasted Pork Belly

Step 1

Pat the 2 lb pork belly dry with paper towels. Score the skin in a crosshatch pattern, about 1/2 inch apart, being careful not to cut into the meat.

Step 2

Rub the 1 tbsp salt and 1 tsp black pepper all over the pork, pressing into the skin and meat. Let it sit at room temperature for 20 minutes.

Step 3

Preheat the oven to 450°F. Place the pork belly on a wire rack in a baking sheet, skin side up. Rub the 1 tbsp olive oil over the skin.

Step 4

Roast for 30 minutes, until the skin is bubbly and golden. Reduce the heat to 350°F and continue roasting until the meat is tender and the skin is very crisp, about 45 minutes more.

Step 5

Let the pork rest for 10 minutes before slicing. The skin should crackle when cut; if not, return to the oven for 5 more minutes.

Step 6

Slice into thick pieces and serve hot, with the crispy skin on top.