Russian Pork Belly With Skin

Crispy meets tender - RUSSIAN PORK WITH SKIN BELLY, a decadent cut with a crunchy, caramelized skin and unctuous, juicy meat, perfect for roasting or slow-cooking to perfection.

HOW TO USE :-

1. Score the skin: Score the skin in a diamond pattern, but don't cut through the fat.
   
   
2. Dry the skin: Pat the skin dry with paper towels and ideally, leave it uncovered in the refrigerator for at least 6 hours (overnight is best) to further dry it out.
   
   
3. Season: Season the meat side generously with salt and other spices (like BBQ rub).
   
   
4. Roast: Roast the pork belly in a preheated oven at a lower temperature (e.g., 180°C/160°C fan for about 2 hours) to tenderize the meat.
   
   
5. Crisp the skin: Increase the oven temperature and broil or grill the pork belly for 30 minutes, or until the skin is crispy and puffy.
   
   
6. Rest: Let the pork belly rest for 25-30 minutes before slicing and serving.