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Carnivore Pork Belly
Slow-roasted pork belly with crackling — the fat renders to silk and the skin blisters to a crisp. Patting the skin completely dry before scoring and salting it is essential, since any leftover moisture stops the skin from properly crackling.
Ingredients
Instructions
Pat pork belly skin completely dry — moisture prevents crackling.
Score the skin deeply in a crosshatch pattern.
Rub flesh side with salt and pepper.
Rub skin side with coarse salt only, no oil.
Roast at 220C for 30 minutes — skin should blister dramatically.
Reduce to 160C and roast 1.5 hours until flesh is very tender.
Rest 15 minutes.
Slice through crackling and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
