Crispy Pork Belly Street Bites

Preheat oven to 200°C (400°F). Pat the pork belly skin very dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat too deeply. This helps the fat render and the skin crisp.

Season and Roast: Mix sea salt, black pepper, garlic powder, and dried thyme in a small bowl. Rub the seasoning generously all over the pork belly, ensuring it gets into the scored skin. Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 30 minutes at 200°C (400°F), then reduce heat to 150°C (300°F) and continue roasting for 1.5-2 hours, or until the pork belly is tender. The skin should be starting to crisp up.

Crisp and Serve: Remove the pork belly from the oven and let it rest for 10-15 minutes. Slice the pork belly into bite-sized cubes. In a cast iron skillet over medium-high heat, sear the pork belly cubes, skin-side down, for 3-5 minutes until the skin is incredibly crispy and golden. Flip and sear other sides briefly until heated through. Serve immediately.