Pork Belly

Pork belly is a fresh, thick slab of meat taken from the abdomen.  It is crispy on the outside and juicy and flavoursome on the inside.  If you overcook it, it becomes chewy and unpleasant to eat.  Aim for a slab that has even thickness and avoid slabs with thin areas as they will overcook.  Avoid using a glass baking dish as the fat that renders will burn and smoke excessively.  

1. Pat dry skin, score, oil with good quality duck fat and salt.
2. Bake at 250 degC (fan forced) for approximately 45 minutes until it crackles.
3. Continue cooking for a further 45 minutes at 150 degC.