Preparation: Dry the Skin

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.

Oven Method

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.

Build the Tray

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.

Roast

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.

BBQ Method (Indirect Heat)

1. Prepare BBQ for indirect cooking at 180–200°C.
2. Use a drip tray beneath the pork.

Cook

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.

What to Look For at the Finish

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.

Serving Suggestions

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.