CRISPY PORK BELLY WITH OPITO BAY FENNEL AND THYME SEA SALT

CRISPY PORK BELLY WITH FENNEL AND tHYME SEA SALT

Ingredients:

• 1kg pork belly

• 2 tsp Opito Bay Fennel & Thyme sea salt

• 1 tbsp olive oil

Method:

1. Dry pork out overnight in fridge-dry skin goes crispy.

2. Score skin, rub with oil + salt.

3. Roast 220°C for 30 mins (crackling).

4. Reduce to 160°C, cook 1.5–2 hrs. Add a bowl of water in oven to prevent pork from drying out too much.

5. Rest and slice — finish with extra Opito Bay Fennel and Thyme sea salt.