Crisp Roast Pork Belly
From Julie Van Rosendaal
If you’re into crispy crackling, this classic British roast lunch is for you. If you like, maximize the rendered fat and the heat of the oven by tossing some potatoes into the pan around the meat halfway through the cooking time.
- 2 lbs. pork belly, skin on
- 2 garlic cloves, crushed
- canola or olive oil
- a few sprigs fresh thyme
- salt and freshly ground black pepper
- 1 onion, halved and sliced
- 1-2 small heads garlic, halved crosswise
- 1/2 lb. new potatoes, halved if needed (optional)
Pat the pork belly dry and score the skin with a sharp knife in both directions, without cutting all the way through to the meat. In a small bowl, mix the crushed garlic with a drizzle of oil and rub all over the surface of the meat. Pull the leaves off a couple of sprigs of thyme and sprinkle overtop; drizzle with a little more oil, season with salt and pepper and let the meat stand for about 30 minutes.
Meanwhile, preheat the oven to 450°F and place the onions in the bottom of a roasting pan. Place the pork belly on top, skin-side up, and place a couple more sprigs of thyme and the halved garlic around it; drizzle the exposed garlic with a little oil and roast for 30 minutes. Turn the heat down to 300°F and continue to roast for 2-1/2 to 3 hours, until the meat is tender and the skin is crisp. If you like, toss a few new potatoes into the pan around the meat, shaking it up to coat them with the rendered fat, about halfway through the cooking time.
When the belly is finished, let it rest on a cutting board before slicing. Serves 6.