The secrets to releasing pork belly’s magic don’t require any special machinery or a food handler’s certificate – they’re techniques you already know, or can learn on the fly. You won’t be able to whip this up on a whim, but there’s not much to it, other than patience.
Pre-heat your oven to 220°C.
Rub the skin liberally with salt and pepper.
Place the pork belly into a roasting dish, skin side up.
Roast for 30 minutes at 220°C.
Turn oven down to 180°C and roast for a further 1 1/2 hours or until the juices run clear. You can check the juices by piercing the meat with a skewer.
Rest the pork belly uncovered in a warm place for 20 minutes.
You can roast vegetables in the same pan with the pork belly for the last hour. YUM!