Duke of Berkshire Pork / Kurobuta Pork - Belly Bone In Skin On | ±5.5kg

Step 1: Defrost the Pork Belly (24-48 hours ahead)

1. Transfer to the fridge: Place the frozen pork belly in a tray or large dish to catch any drips.
2. Slow defrost in the fridge: Allow it to defrost in the fridge for 24-48 hours, depending on how frozen it is. This slow thawing keeps the meat safe and preserves its moisture.
• Quick Tip: If you need to speed up the process, place it (wrapped) in a bowl of cold water, changing the water every 30 minutes. This method will take around 4-6 hours.

Step 2: Prepare the Pork for Roasting

1. Preheat the oven to 140°C for slow roasting.
2. Score the skin: Once defrosted, use a sharp knife to score the skin in a criss-cross or straight-line pattern. Make sure not to cut too deep; just through the skin.
• Expert Tip: Scoring helps the fat render out and the skin crisp up.
3. Dry the skin: Pat the skin thoroughly with paper towels. A dry skin is crucial for crispy crackling.
4. Season the meat: Rub salt and pepper generously into the scores and all over the meat. You can also add herbs like rosemary or thyme for extra flavour.
5. Optional: Marinate overnight: For extra flavour, you can rub the pork belly with garlic, fennel seeds, and herbs the night before and refrigerate it. Ensure to dry the skin again before cooking.

Step 3: Slow Roast the Pork Belly

1. Place the pork on a rack: Lay the pork belly on a wire rack in a roasting pan. The rack helps air circulate and allows fat to drip away.
2. Slow roast: Cook the pork at 140°C for 4-5 hours, depending on the size and thickness of the pork belly. You want the meat to become tender and juicy.
• Check progress: After 4 hours, test the meat by inserting a fork; if it slides in easily, it’s ready for the final step. The internal temperature should be at least 70°C.
3. Rest the pork: After slow roasting, take the pork out and let it rest for 20 minutes. This helps the juices settle into the meat.

Step 4: Crisp up the Skin

1. Increase the oven temperature to 220°C.
2. Roast for crackling: Return the pork belly to the oven for 20-30 minutes, or until the skin becomes crispy and golden brown. Keep an eye on it to avoid burning!
• Tip: If you like extra-crispy crackling, you can also use the grill setting for the last 5 minutes.

Step 5: Serve and Enjoy

1. Slice and serve: After resting again for 10 minutes, slice the pork belly between the bones to serve. The meat will be juicy, and the crackling perfectly crunchy.
• Serving suggestion: Pair with roasted vegetables, mashed potatoes, or a simple salad.

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