Roasted Cracklin' Pork Belly or Pork Lechon
You will need a Pork Belly from your local Asian or Italian Butcher that carries it
I look for as lean as one as possible. This is the portion that bacon is made from.
Wash and Clean it well and towel dry the belly.
In a plastic container put the belly in there and cover the skin with kosher salt lots. It will remove the moisture from the skin. Cover and place in fridge for at least 2 days.
When you take it out the skin will be tight and all the moisture is gone.
Season the bottom portion with salt and pepper garlic/onion salt/Old Bay Seasoning
On top of the skin you will need to score with a sharp knife at a 45 degree angle like above photo
Sprinkle a little EVOO (extra virgin olive oil) and spread all over the skin and sprinkly a little more salt
Place in a turbo broiler or Nu Wave and roast at 375-390 degrees for 1.5-2 hours.
Every 15 minutes you need to prick through the skin and slit with a metal skewer or skinny knife and poke all the way down to render the fat down.
You can roast in a convection or regular oven, if so roast at 375 degrees for 2-2.5 hours and follow the same.
You will know when the meat is done. The skin will be very crispy.
If you are using a Nuwave or Turbo Broiler make sure when it stop to remove the cracklin belly out it will start to steam and the skin will become rubbery.
Let it rest like any roast and cut chop and enjoy.
You can roast 2 belly's at the same time it should be fine.