Alida Ryder, queen of her Pretoria kitchen, says “The trick to crunchy crackling? Dry skin. The skin on the pork belly needs to be very dry for it to be able to bubble and crisp up. Before placing the pork in a hot oven, I rubbed the skin with smoked salt and lots of black pepper. And that was it! I served the pork belly with the cauliflower cheese (of course) and some blanched green beans.”
Preparation time – 5 minutes
Cooking time – 1 hour & 30 minutes
Total time – 1 hour 35 minutes
1 Pork belly (1.2kg-1.6kg for 4-6 people. Ask your butcher to remove the bone if you prefer not to have it attached)
salt (I used smoked salt)
freshly cracked black pepper
Pre-heat the oven to 220°c and place a wire rack in a roasting tray.
Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.
Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.
Place the pork belly on the wire rack and place the tray in the oven.
Roast the belly for 30 minutes at 220°c then turn the temperature down to 160°c and allow to roast for another 25 minutes per 500g.
When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for another 30 minutes.
When the belly has rested, carve the meat using the slits in the skin as a guide then serve.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.