Crispy Roasted Pork Belly

Ingredients for curing

• 1 kg deboned pork belly
• 30g salt
• 20g sugar
• 10g crushed peppercorns
• 15g chopped fresh rosemary

Spice Rub

• 30g dried garlic flakes
• 30g ground fennel seeds
• 15g salt
• 15g paprika
• 30g palm sugar
• 15g crushed peppercorns
• 25g chopped fresh rosemary
• 10g onion powder
• 1g ground cinnamon
• 5g chilli flakes

Process

Day 1 : Curing the pork belly

Rinse and dry the pork belly. Sprinkle the salt, sugar, crushed peppercorns and fresh rosemary over the pork belly to coat the entire pork belly. Cover with plastic wrap and leave in the fridge overnight.

Day 2 : Roasting the pork belly

Rinse curing spices off the pork belly and pat dry.

Sprinkle the spice rub ingredients over the pork belly and leave to marinate for at least 2 hours.

Roast the pork in a preheated oven at 170° for 3 hours on a wire rack set over a baking tray, uncovered. The fat will render off the belly into the baking tray.

Once cooked, leave the rest for 30 minutes and then slice and serve in a bao bun.