Directions
- 1Start with a pork belly where the skin is dry. If the skin is not already dry, you can dry it in the fridge for up to four days.
- 2Use a jaccard to prick tiny holes into the skin of the pork belly.
- 3Cut the pork belly into small square pieces.
- 4Season the meat side of the pork belly with all-purpose rub, garlic goals, and steak shooter.
- 5Place the pork belly, skin-side up, on a rack in a roasting pan. Ensure the skin is flat and even.
- 6Cover the top of the pork belly with rock salt.
- 7Bake the pork belly in a preheated oven at 180°C for 60 minutes.
- 8Remove the salt from the pork belly.
- 9Brush the skin with white vinegar to aerate it.
- 10Return the pork belly to the oven at 250°C for 20-30 minutes or until golden.
- 11Let the pork rest for 10 minutes before slicing.
Ingredients
- 1 pork belly
- 1 serving all purpose rub
- 1 serving garlic goals
- 1 serving steak shooter
- 1 serving rock salt
- 0.5 tbsp white vinegar
Equipment
jaccardknifeoven
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