Crispy Pork Belly

This pork belly does take a little prep work, but it is well worth the time.

With a crispy outside and juicy center, it will be the perfect entree for any occasion!

Ingredients

• 1 cup table salt
• 900g pork belly

MARINADE

• 1/4 cup soy sauce
• 1/3 cup Chinese wine
• 2 tbsp brown sugar
• 2 cloves garlic minced

Instructions

1. Use a paper towel to pat the skin of the pork belly until it is completely dry.
2. Mix marinade ingredients in a bowl and then pour into a baking tray(big enough to hold the pork belly.)
3. Place pork belly into the pan, making sure the skin stays completely dry. (If there is to much marinade you can pour some of it out.)
4. Place in fridge for several hours or overnight.
5. Preheat oven to 180c
6. Line a roasting tray with foil.
7. Pour 2.5cm of water into bottom of pan.
8. Place wire rack on top of roasting pan to hold the pork belly. Add the pork belly onto the wire rack. Make sure the pork belly is level (Otherwise it will not cook evenly.)
9. Spread 1 cup of salt evenly across the pork belly skin. Put into top half of oven.
10. Bake for about 40 minutes until meat looks cooked.
11. Remove pork belly and turn oven temperature up to 250c.
12. Remove salt crust from pork belly and wipe off any excess salt from the pork belly skin.
13. Once oven has reached 250c, place pork belly back into oven and bake for another 30 minutes until skin is completely bubbly and crisp.
14. Let pork belly sit for a few minutes before cutting and serving.
15. Enjoy !

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