Crispy Pork Belly


This recipe is adapted from Jamie Oliver's Pork Belly Roast.  I've omitted the thyme, added the vegetables during the last half hour to prevent having mushy vegs, and reduced the water/stock.  

Prep Time: 15mins

Serves 4

Ingredients

pork belly - about 1 kg

coarse salt

freshly ground pepper

2 large onions, cut into wedges
6 carrots, cut into 2" length

3 sticks celery, cut as above

1 bulb garlic, broken into cloves
1½ cups water

Directions

Preheat oven to 425°F

Score skin right into the fat

Rub salt into the scores

Sprinkle with freshly ground pepper

Place pork, skin side up, into pan

Roast for ½ hour

Turn heat down to 350°F

Roast for another hour

Remove pan from oven

Baste pork belly with its own fat

Remove pork belly

Add the vegetables and place pork belly on top

Put pan back into the oven

Roast for another hour.

Remove from oven and cover pork belly loosely with foil and let rest.

Spoon fat away and make your gravy.