Jamie Oliver Roasted Pork Belly {燒肉}

The last time and also the first time I roasted Chinese-style pork belly was in 2007! Although nothing wrong with the recipe and the taste, I failed in achieving the crackling skin. So, when this week the pork belly goes on sale, I thought why not try a different recipe and see how it goes. 
The verdict : I did it, I  achieved the crispy crackling! Also, seasoning with just salt and pepper were the perfect way to eat this. I'll definitely be using this recipe again!

I've since made this recipe several time and will be my go-to roasted pork belly going forward.

Jamie Oliver Roasted Pork Belly
adapted from Jules Food 

for 2-3 pax

Ingredients
600gm pork belly
Sea / kosher salt
fresh ground pepper

Method
1) Pre-heat oven 220°c / Gas 7
2) Clean pork belly and pat dry with kitchen towel. 3) Start by scoring pork rind, in a criss cross manner, 1cm apart. *Do not score to deep, just until the fat not meat*
4) Rub salt all over the scored skin well. Get rid of excess salt.
5) Season the underside of the meat with salt and ground pepper.
6) Place pork belly, skin side up on baking dish. Bake in the oven for 1/2 hour until the skin of the pork has started to puff up and you can see it turning into crackling.
7) After 1/2 hour, remove pork belly from oven and reduce temperature to 180°c/Gas 4. Put pork belly back into oven and cook for another 1/2 hour. *At this point, you may add onion, garlic, any vegetables and herbs to roast*  8) After the second 1/2 hour, remove pork belly again, baste the drippings on pork belly and put it back in the oven to cook for final 15-20 mins. or until meat falling apart.
9) Let it rest before serving.