You’ll need a really sharp knife to score the skin and it hangs out in the oven quite a while, but the actual work takes only ten minutes. Serve it with something acidic to offset the richness. You might choose roasted vegetables with lemon juice, but I like wine.
Time: 1 hour and 45 minutes
1kg skin-on pork belly
10g kosher salt
2g garlic powder
2g fresh ground black pepper
1g ground fennel
1g ground rosemary
1g ground sage
Preheat your oven to 165C.
Score a cross-hatch pattern in the skin of the belly.
In a small bowl, combine all remaining ingredients.
Sprinkle the spice mixture onto both sides of the belly and rub it, getting some into the skin scores.
Place the belly skin-side up on a baking sheet or roasting pan without rack and roast until the skin is crispy and the internal temperature is 63C (approximately ninety minutes).
Cut into squares and serve.