• Preheat oven to 240C/460F.
• Score the skin of your pork belly and pat it dry with paper towel.
• Rub the whole pork belly with the salt, pepper and olive oil.
• Place into a roasting tray, skin side up, and into the oven for 25-30 minutes until the skin is starting to blister.
• Reduce the oven temperature to 160C/320F and continue to roast for 1-1 ¼ hours.
• Remove from the oven, wrap the tray in aluminium foil and leave to rest for 20 minutes before serving.

NOTES

The secret to really crispy pork belly:

• Make sure that the skin is dry first then adding oil and salt to crackle.
• Pat down the skin or allow it to sit exposed to air for an hour or two.
• Score the skin about an inch apart.
• Coat with olive oil.
• Coat with salt and a dash of pepper to taste.
• Massage and work the salt into the skin and into the scores.
• If it isn’t to your liking at the end of roasting, you can put under a low grill keeping a good watch on it as you do.