Roughly 1.5kg of boneless pork belly will feed 4-5 people. The secret to cooking the perfect pork belly is not my secret; it’s actually the teachings from the great Asian chef Ken Hom. On an episode of Saturday kitchen with James Martin he demonstrated the key principles of cooking beautiful crispy pork belly. Here is how he did it.

Firstly, he pierced small holes into the rind with a knife and then ladled boiling water over the skin of the pork. Then he allows the pork to dry out for at least 8 hours. He suggests keeping the pork in a cool place and in front of fan to help the drying process. He then places the pork belly on a wire rack rind side up, with a roasting pan underneath filled with hot water. This is used for the purposes of keeping the meat moist. The oven should be preheated at 200 degree’s C and then roast the meat for 20 minutes after the pork has been rubbed down with fine sea salt. Then reduce the heat to 180C and roast for another 120 minutes. Then increase the temperature to 230 C and cook for 15 minutes. The pork then can be removed and left to cool for 10 minutes.

Now you will have the best pork belly that is crispy and not fatty.