Pork Belly (2.4 lb)
dry with a paper towel. Place on a flat tray, skin side up. Score skin with a very sharp knife-being careful not to cut too deep.
Salt (2 Tbsp)
. Refrigerate uncovered for at least 1 hour or overnight is best.
Preheat oven to 180 degrees C (350 degrees F) steam bake. Wipe and dry pork skin. Put pork on a wire rack over a roasting tray.
Roast the pork belly for 1 hour.
Switch to fan grill mode at 210 degrees C (410 degrees F) for 20 minutes.
Allow to rest for 15 minutes before cutting and serving.