Rosemary and Garlic Roasted Pork Belly

Ingredients

• Pork belly (4 pounds, skin on)
• Olive oil (2 tablespoons)
• Garlic (8 cloves, minced)
• Fresh rosemary (4 sprigs, plus more for garnish)
• Salt (2 teaspoons)
• Black pepper (1 teaspoon)
• Chicken broth (1 cup (optional, for added moisture))

Instructions

1. Preheat the oven to 325°F (165°C).
2. Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern. This helps to render the fat and achieve crispy skin.
3. In a small bowl, mix the minced garlic, salt, and black pepper. Rub this mixture generously all over the pork belly, ensuring it gets into the scored skin.
4. Place the fresh rosemary sprigs on top of the pork belly for added flavor.
5. Drizzle the olive oil over the pork belly, making sure to rub it in well, covering the entire surface.
6. If using chicken broth, pour it into the bottom of the roasting pan to keep the meat moist during roasting.
7. Transfer the pork belly to a roasting pan, skin side up. This allows the skin to crisp up beautifully.
8. Roast in the preheated oven for 3 hours, or until the skin is crispy and the meat is fork-tender. For an extra crispy skin, you may increase the temperature to 425°F (220°C) for the last 20 minutes of cooking.
9. Remove from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute for maximum flavor and tenderness.
10. Serve the rosemary and garlic roasted pork belly with your favorite side dishes, such as roasted vegetables or creamy mashed potatoes. Garnish with additional rosemary if desired.