1 lb pork belly4 tsp salt4 tsp sugarDry the porkbelly well with papertowels and crosshatch the fat side. Rub salt and sugar all over meat, especially the skin part. Cover and leave in the fridge overnight at least 6 hours and less than 24. Remove any accumulated moisture. Roast at 425, basting occasionally, for 40-45 minutes or until skin is blistered and golden brown.Roast...
