We purchased half of skin on and bone in pork belly. We scored the skin with a serrated knife and seasoned the slab of meat with salt. We put the belly into a shallow roasting pan in a 250°F oven and roasted it for 6 hours. We removed it from the oven and let it rest in the pan for 45 minutes. We turned the broiler on high and put the pan back in the oven on a lower rack. We moved the belly around in the oven to evenly crisp and puff the skin. We pulled the chicharon topped belly from the oven and let it rest for another 30 minutes. We sliced the belly into thick slices and indulged in crispy, fatty, juicy meaty porcine feast.
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January 27, 2005
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