pork crackling

Crisp Pork belly

I am a big fan of pork rashers on the braai that have been marinaded and have recently experimented with a nice big slab of pork belly to get a big piece of crispy skin. This recipe is really very simple and the results are incredible. Crispy crackling and juicy meat fit for a king. You may need to ask the butchery at your supermarket to cut you a piece of belly, which they will do happily.

What you need

2kg slab of pork rasher meat (pork belly)

1 tablespoon sugar
1 tablespoon salt
1 tablespoon Chinese five-spice
1 teaspoon cinnamon
1 tablespoons white vinegar
2 tablespoons oil

The process

First take your slab of pork and score the skin diagonally with a very sharp knife.

Pour boiling water over the skin in a slow stream. The skin will shrink and allow it to crisp up nicely. Dry it thoroughly with a clean cloth.

Mix together all the rest of the ingredients in a bowl and rub it onto the surface of the skin. Get some into the lines created by the scoring. Use all of the dressing.

Place on a plate, cover with clingfilm and leave in the fridge overnight.

Heat your oven to 200 Celsius, place the pork on rack in a roasting pan in the middle of the oven and roast for 30 minutes.

Lift the meat closer to the top, turn the oven up to 220 celsius and roast for a further 10-15 minutes.

Remove from the oven and allow to rest for 10-25 minutes. It’s really important to do this otherwise when you cut it all of the juices will flow out and it will be left a bit dry.

Cut nice thick slices and chop into pieces.

Serve with apple sauce and sauté potatoes.