CRISPY PORK BELLY

Serves 2 – 4

Ingredients

  • 600-800 grams Boneless Pork Belly (Avg 200g Uncooked Per Person)
  • 2 Teaspoons Course Salt
  •  A few grinds of Black Pepper

 

Directions

  1. Score the rind of the pork belly or ask your butcher to do it for you
  2. Pat the pork dry with a paper towel
  3. Season with salt and a few grinds of black pepper then cover.
  4. Prepare the Cobb with the roasting rack and heat for 10-15 minutes with the lid on.
  5. Roast pork belly for 40 minutes on the Fenced Roasting Rack, fat side up.
  6. Turn over for the last 10-15 minutes, fat side down, to crisp up
  7. Remove from Cobb and let it rest before slicing, and serve