Crispy Salt & Pepper Pork Belly Bites

Irresistibly crispy on the outside and wonderfully tender on the inside, these slow-roasted pork belly bites are seasoned simply with salt and pepper, delivering a rich, fatty, and utterly satisfying carnivore delight.

Ingredients

• Pork Belly (skin on, boneless)800 g
• Coarse Sea Salt1.5 tbsp
• Freshly Ground Black Pepper1 tbsp

Method

1. Preheat oven to 160°C (325°F). Score the pork belly skin in a crisscross pattern, being careful not to cut into the meat. Pat the pork belly very dry with paper towels.
2. Rub the coarse sea salt generously into the scored skin, ensuring it gets into all crevices. Rub black pepper over the meatier sides.
3. Place the pork belly, skin-side up, on a wire rack set over a baking sheet (this allows fat to drip and air to circulate for optimal crisping).
4. Roast in the preheated oven for 2 hours. This slow cooking helps render the fat and tenderize the meat.
5. After 2 hours, increase the oven temperature to 220°C (425°F) and continue roasting for another 30-45 minutes, or until the skin is puffed, golden brown, and incredibly crispy (crackling). Keep a close eye to prevent burning.
6. Remove from the oven and let rest for 10-15 minutes before cutting into bite-sized pieces. Serve hot.