Forget the ham, this is star of the show. Absolutely stunning. Never met a person who doesn’t absolutely fiend a crispy pork belly.
Ingredients
1 boneless pork belly (you want her big, she will shrink)
2 tablespoons white vinegar
2 tablespoons Sunshine Salt or salt of your choice
3 tablespoons olive oil
Sprig of rosemary
To serve
Balls of Fire fireball apple relish
Directions
Open the pork belly and pat it dry with a paper towel. Score the skin every 1cm in a criss-cross fashion to help with the crisping process.
Brush the skin with white vinegar, and sprinkle it with 1 tablespoon Sunshine Salt. Pop the pork belly on a tray in the fridge fully uncovered and allow it to dry out in the fridge overnight.
Season the flesh on the underside with the remaining Sunshine Salt.
Preheat the oven to your hottest temp or around 240ºC fan bake.
Dry the pork belly again with a paper towel, as more moisture will have been drawn out. Once she’s super dry, massage the skin with the olive oil. Add a little more Sunshine Salt to the top.
Pop the pork in the oven and bake at the hottest temp for 40 minutes, checking occasionally to make sure it doesn’t burn — you are looking for an even crackle
After 40 minutes, reduce the oven temperature to 160ºC and bake for a further 90 minutes.
Remove from the oven and leave to rest uncovered (this is vital as you don’t want it sweating in tinfoil — you’ll lose the crispy crackle!).
Slice and serve with Balls of Fire, garnished with rosemary.
