Meats & Fish
2 ea Pork belly strips, 8-9"
4 tsp Olive oil
1-1/2 tsp Salt, kosher
1 tsp Pepper
1/2 tsp Fennel seeds, ground
Adapted from recipetineats.com by BBF, 7/24.
Pork belly should be about 1.2" thick. Dry skin overnight by leaving it uncovered in refrigerator.
Set the belly flesh side up and drizzle with oil, sprinkle with salt, pepper, and fennel powder. Do the same for the sides, but skip the salt.
Flip the belly over so the skin side is up. Use 2 sheets of foil to make a little open box enclosing the belly tightly, while leaving the skin exposed. Fold the sides, pinch and seal the corners to encase it as snugly as possibly while ensuring it won't leak.
Rub each skin lightly with one teaspoon of oil. Sprinkle salt, pepper, and fennel powder over the skin.
Roast the pork at 285°F for 1-1/2 hours.
Remove the pork from the oven and tighten the foil around each piece as it may have shrunk.
Return the pork to the oven for another hour at 285°F.
Increase the oven temperature to 465°F and roast for another 30 minutes.
Remove pork from oven and rest for 10 minutes before serving.