MELISSA’S CRISIPY PORK BELLY
1.6kg pork belly bone out ( keep pork rib for stock/gravy)
Score the pork belly and dry skin side with paper towel.
Rub whole pork belly in salt ground black pepper sage thyme and basil
Leave to stand for a few mins while you get everything else done
Take bones from pork belly and place in bottom of roasting tray with lemon juice, water, garlic cloves (4)and some oliveoil
Place roasting rack on top of pork bones and place pork belly fatside up. Put more salt on skinside Continue reading