Directions

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1. Pat the pork belly completely dry, especially the skin.

2. Leave uncovered in the fridge for at least 2 hours, ideally overnight, to dry the skin.

3. Remove 30–45 minutes before cooking.

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1. Preheat oven to 220°C.

2. Rub olive oil over the flesh side only.

3. Coat the meat side with Asado Roast Seasoning.

4. Rub sea salt firmly into the scored skin.

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1. Place sliced onion in a roasting tray.

2. Sit pork belly skin-side up on top.

3. Pour apple juice or stock into the bottom of the tray, avoiding the skin.

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1. Roast at 220°C for 25 minutes to blister the skin.

2. Reduce oven to 180°C.

3. Continue roasting for 1 hour 20–30 minutes until tender.

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1. Prepare BBQ for indirect cooking at 180–200°C.

2. Use a drip tray beneath the pork.

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1. Place pork belly skin-side up over indirect heat.

2. Close lid and cook for 1 hour 30 minutes.

3. Increase heat for final 20 minutes to crisp crackling.

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1. The skin should be blistered, crisp and golden with visible crackling bubbles. The meat underneath should feel tender when pressed and slice cleanly. Internal temperature should reach at least 75°C, but texture should feel soft rather than firm.

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1. Serve thickly sliced with roast potatoes and apple sauce. Also works sliced thinner in soft rolls with mustard. Leftovers are excellent reheated in a hot pan for extra crisp edges.