METHOD
-
preparation
Buy the pork belly one day before roasting. Remove it from the bag and transfer it to a plate. Pat dry well with a paper towel and place in the fridge overnight or for at least 6 hours (and up to 24 hours). This will ensure the skin is crispy and delicious.
-
marinate
Prepare your pestle and mortar. Add rosemary, salt, caraway, a peeled garlic clove, or olive oil to the mortar. Use the pestle to crush it into a paste. Set a rack in the middle of the oven and preheat it to 150 °C / 300 °F.
-
meat
Add the pork belly into a deep baking dish with skin-side down. Brush with the prepared marinating mixture. Turn the meat around with the skin facing up. Pat dry with a paper towel, brush with olive oil, and season with salt. Add a large sheet of aluminum foil to your working surface. Cover with a smaller sheet of parchment paper. Add the meat in the center, with the marinated side down. Wrap the sides in paper, leaving the upper side of the meat free of paper. Place in the deep baking dish and place in the preheated oven on the middle rack. Roast for 2 1/2 hours - 3 hours at 150 °C / 300 °F or until the meat is juicy and tender.
-
roast and serve
Remove the meat from the oven and transfer it to a baking sheet lined with a wire rack. Place back in the oven and roast for 15 - 20 minutes at 240 °C / 460 °F or until the skin is crispy and golden brown. Observe the pork skin the last 15 minutes of roasting. If the skin is getting too brown or is roasting quickly, remove it from the oven, cover the brown parts with aluminum foil and place back in the oven to roast evenly. Cut into slices and serve with your favorite side dish.