The trick to the best crispy skin is to marinate the pork in the salt crust for as long as possible to draw out as much moisture as you can. Whatevz salt is a perfect match for pork: the fennel, dill and pink salt make this the perfect combo.
Pat the belly dry, and place skin side up in a roasting dish (deep, but not too big) Sprinkle half of the salt over the belly, and leave to sit in the fridge overnight. Brush the salt off, dry the pork and repeat the process in the morning.
Heat oven to 240 degrees celsius, and when it’s at temperature pop the pork belly in and cook for 35 minutes.
Remove from the oven, and fill the baking dish with the milk. Brush the Whatevz salt off the pork skin and into the milk. This will let the spices infuse the inside of the belly.
Turn the oven down to 160 degrees and cook for a further 2 hours, until the pork is very tender, juicy and pulls apart. If the milk starts to dry right out, add a little more or some water to keep it juicy.
Let the pork rest for ten minutes and then use a sharp knife to cut into chunky slices and serve warm.
This is one of my all time faves! If the salt has not fully dried out the skin and you struggle to get the crackling, try grilling the skin ( Do not take your eyes off, even for a second!) for another few minutes right at the end of cooking to make sure it’s all super crispy and crackly.
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