Crispy Pork Belly

• 0.33 lb pork belly, skin on
• 0.33 tbsp coarse salt

Instructions

1. 1

   Pat the skin very dry with paper towels. Score the skin in a cross-hatch pattern, cutting just into the fat but not the meat.

2. 2

   Rub salt into the scored skin and all sides. Rest uncovered in the fridge overnight if possible, minimum 2 hours. Drying is the key to crackling.

3. 3

   Oven to 300F. Place belly skin-up on a rack over a sheet pan. Roast 90 minutes.

4. 4

   Crank oven to 475F. Roast 20-30 more minutes until skin is blistered, golden, and shatters when tapped.

5. 5

   Rest 10 minutes. Slice with a serrated knife to avoid crushing the crackling.