Crispy Pork Belly

Instructions

1. 1

   Score the pork belly skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Pat the skin completely dry. Mix salt and baking soda, then rub all over the skin.

3. 3

   Refrigerate uncovered overnight, or for at least 4 hours to dry out the skin.

4. 4

   Preheat oven to 300°F. Roast pork belly for 2 hours until meat is tender.

5. 5

   Increase oven to 450°F and roast for 20-30 minutes until skin is golden and crackling.

6. 6

   Rest for 10 minutes, then slice into portions. The skin should shatter when cut.