Winelands Pork

Pork Belly with Crisp Crackling

  • 1,2 - 1,4kg pork belly, with skin on
  • Salt and freshly ground black pepper to taste
  • 40ml Olive oil

Preheat oven to 200°C. If the skin on top of the pork is not yet scored, you’ll need to cut through the skin at 1cm intervals.

Rub the pork all over with salt, pepper and olive oil. Place on a metal-rack over an oven roasting pan.

Roast in the oven for 20 min at 200°C. Turn oven temp down to 180°C and roast for further 30 min. (Add potatoes). Cook for another 30 min or until the belly is cooked but not dried out.

If the crackling on top is not yet fully crisp, turn on the top grilling element to crisp and bubble the skin.

Remove from oven, rest for 5 min and carve into slices.