Roast pork belly

Ingredients for 4 servings:

• 1 kg pork belly
• ½ pack of salt
• 30 g BBQ Rub Steakhouse

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 17 hours 25 minutes

from the roasting bag

Clean the pork belly and remove the bones; optionally remove the cartilage later. Line a baking tray with baking paper and sprinkle generously with salt. Score the rind in a diamond shape and place the pork belly, skin-side down, on the salt. Leave for at least 4 hours. The salt draws water out of the rind, making it extra crispy. After 4 hours, pat the skin-side down with a paper towel. Sprinkle the pork belly with the BBQ rub. Then wrap it in foil and leave to rest overnight. Remove from the foil and place in a roasting bag, then seal. Bake in a preheated oven at 180°C (convection oven) on the lowest rack for 1 3/4 hours. After the cooking time, cut open the foil and let the roast rest for 10 minutes (but this is not necessary unless you like it very crispy). Almost anything goes with it, such as dumplings and red cabbage. We serve it with pasta salad.