Crispy Slow-Roasted Pork Belly
Why This Recipe Works
For tender, flavorful pork belly with a crisp crown of skin, we started by scoring the skin and rubbing it with salt. To help tenderize and season the meat, we rubbed it with a mixture of salt and brown sugar. We then air-dried the belly overnight in the refrigerator to start to dry the skin. Roasting the pork belly low and slow (instead of using the traditional high roasting temperatures) helped further dry the skin and turn tough collagen to gelatin while keeping the meat juicy. Finally, we fry the skin, which causes it to dramatically puff up and crisp. A few quick, bracing sauces balanced the richness of the belly for an impressive holiday or party centerpiece.