Ingredients
500g pork belly
Olive oil
1 teaspoon of five-spice powder
1 teaspoon of ground white pepper
1 tablespoon of sea salt
Method
- Preheat halogen oven at 200 degrees
- Score the skin of the pork belly with a sharp knife
- Rub pork belly with olive oil
- Sprinkle five-spice, white pepper and sea salt on pork belly and massage these evenly on both sides
- Place pork belly (skin side up) in preheated oven and roast for 40-50 minutes (depending on the thickness of the cut). Pay attention to the crackling to ensure it doesn't burn, you will know that it's almost ready when you see the crackling bubbling up.
- Remove pork belly from the oven and place on rack to cool for 10-20 minutes (the crackling will be chewy if it's not cooled properly)
- Place skin down on chopping board and cut pork belly into eatable chunks
- Serve with English mustard
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