Hearth-Crisped Pork Belly with Zesty Herb Gremolata

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the pork belly very, very dry with paper towels. Rub generously with sea salt and black pepper, ensuring salt gets into the scores on the skin. For best results, leave uncovered in the fridge overnight to dry out the skin further.

Slow Roast: Preheat oven to 160°C (325°F). Place the pork belly, skin-side up, on a wire rack set over a baking tray. Add a small amount of water to the tray (about 1 cm deep) to catch drippings and prevent burning. Roast for 2-2.5 hours, or until the meat is very tender.

Crisp the Skin: Increase oven temperature to 220°C (425°F) or switch to broiler on high. Alternatively, remove from oven and let cool slightly. Heat a heavy-bottomed pan over medium-high heat with a little duck fat or lard (if needed). Place the pork belly skin-side down and press gently with a spatula to ensure full contact. Cook until the skin is bubbly and crackling, about 5-10 minutes. If using the oven/broiler method, cook until skin is fully puffed and golden-brown crackling, watching carefully to prevent burning.

Rest and Slice: Remove the pork belly from the oven/pan and let it rest for 10-15 minutes before slicing into thick pieces.

While the pork belly rests, combine the finely chopped fresh parsley, minced garlic, and lemon zest in a small bowl. This is a dairy-free preparation.

Arrange the crispy pork belly pieces on plates and sprinkle generously with the fresh garlic-herb gremolata.