ingredients

  • 1 1/2 kg pork belly
  • 2 tablespoons sea salt
  • 1/4 cup peanut oil
  • 4 pinches ground black pepper to taste *

sauce

  • 1/2 cup brown sugar
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon Chinese five spice powder
  • 1 splint cinnamon
  • 1 cup chicken broth (liquid)
  • 1 juiced orange
  • 4 strips big orange peel
  • 1 pinch * sea salt to taste
  • 1 pinch [pepenero19459006] ground * at will

Method

  • STEP 1 skin in a Note diamond pattern with a sharp knife. Spreading salt in the skin and rest for 30 minutes.
  • STEP 2 Preheat oven to 220 ° C. Clean the salt off the pig skin and dry thoroughly.
  • STEP 3 Sprinkle baking sheet with oil. Place the pork belly in revolt skin down, season with a little 'more than oil and season with salt and pepper.
  • Step 4 roast for 30 minutes. Reduce the temperature to 190C and roast for another 1 ½ hours.
  • STEP 5 Carefully turn over and roast pork for another 20 minutes, or until the skin is crispy.
  • STEP 6 Remove pork from oven, cover loosely with foil and set aside to rest for 15 minutes.
  • STEP 7 pork slice and drizzle with the vinegar caramel sauce.
  • STEP 8 Serve with steamed rice, an Asian steamed green vegetables and some freshly chopped chili.
  • STEP 9 sauce: put the sugar, vinegar, five spice powder and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar It melted.
  • STEP 10 Bring to boil and simmer for 5 minutes, or until syrupy.
  • STEP 11 Stir in chicken broth and simmer until slightly reduced. Add the orange juice and zest, reduce the heat to low and simmer until thick and syrupy.
  • STEP 12 Season to taste.

Notes

Remember to reduce the heat after the first 30 minutes so that the pork is tender and juicy.