We had a wonderful dinner at my sis-in-law's place last Christmas and she cooked crispy pork belly. It was well-done and memorable. It is remarkable at how she has improved tremendously on her baking and cooking over the years to feed her beloved family. So blessed!
I have a Roast Pork recipe that I cut from The Straits Times dated 6 June 2010. It looked simple. So here goes the adaptation...
700g pork belly (tell the butcher that it is for roasting)
2 tsp salt
1/5 tsp ground pepper
1. Preheat oven to 230 deg C
2. Score the skin of the pork belly length-wise. The cuts should be about 0.5cm deep and about 1 to 2cm apart.
3. Rub 1/5 tsp of salt and pepper on the underside of pork belly, then turn it over and rub the remaining salt over the skin. Ensure that the salt is rubbed between each slit in the skin.
4. Place the pork belly on a grill rack and roast for 30 minutes or until the skin starts to brown.
5. Reduce the temperature to 180 deg C and roast for another 45 minutes to an hour until the skin is golden brown.
6. Switch to grill mode and raise the temperature to 230 deg C for 7 minutes. Check frequently to ensure that the crackling does not burn.
7. Tap the back of a metal spoon against the crackling; if it produces a hollow sound, the pork belly is done.