Ingredients
Per serving (estimated)
- Calories
- 590
- Protein
- 15 g
- Fat
- 59 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Pat the belly completely dry. Score the skin in a tight crosshatch with a very sharp knife, cutting through the skin but not into the meat.
- Rub salt into the meat side and sides. Rub a thin layer of salt over the skin.
- Refrigerate uncovered, skin up, for at least 12 hours and up to 24. Dry skin is what makes crackling.
- Heat the oven to 300°F (150°C). Brush off excess salt from the skin. Roast the belly on a rack over a pan, skin up, for 1.5 to 2 hours, until the meat is tender.
- Raise the heat to 450°F (230°C) and roast another 20 to 30 minutes, watching closely, until the skin puffs and crackles all over.
- Rest 10 minutes, then cut into pieces skin side down with a heavy knife. The meat will be well above the USDA pork minimum of 145°F.