Poitrine de porc au sel et au poivre avec une couenne parfaitement croustillante

Ingrédients

• 1.5 kg (3lb) Pork belly (Deboned )
• 1 tbsp salt (I used smoked salt)
• 2 tsp freshly cracked black pepper

Préparation

1. 1

   Pre-heat the oven to 220°C/430°F and place a wire rack in a roasting tray.

2. 2

   Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.

3. 3

   Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.

4. 4

   Place the pork belly on the wire rack and place the tray in the oven.

5. 5

   Roast the belly for 30 minutes at 220°C/430°F then turn the temperature down to 160°C/320°F and allow to roast for another 25 minutes per 500g (1lb) until it reads 62°C/145°F on a meat thermometer.

6. 6

   When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for at least 10 minutes but up to one hour.

7. 7

   When the belly has rested, carve the meat then serve.