- 1-pound pork belly
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 1/4-1/2 cup chicken stock*
Heat oven to 450°F.
Score the skin of the pork belly in a crisscross pattern. Season with salt and pepper.
Place pork belly, fat side up, in a roasting pan. Roast uncovered for 20 minutes.
Reduce heat to 250°F. Add enough liquid to fill the bottom of the roasting pan by about 1/4 inch. Cover and roast for one hour or until tender.
The pork belly is done when a knife slides in and out without tugging.
Return oven temperature to 450°F. Uncover and roast 15-20 minutes until the top is browned and crispy. Serve immediately or refrigerate for 24 hours, then slice.
Sliced pork belly is a delicious topping for soups or noodles, or fry until crisp and serve with salads or eggs.
* Or substitute beer, wine, cider or root beer