Crispy Pork Belly
Cooking Level: ★★☆☆☆
1kg Danish organic pork belly rind on
100g Himalayan pink salt
Freshly ground pepper
3 sprigs rosemary
Preheat your oven to 180°C.
Leave the pork belly in room temperature for around 30 minutes and dry with paper towels.
Take a sharp knife and try to make crisscross incisions along the length of skin and season all over with salt and pepper.
Place your 2 whole rosemary sprigs on the bottom of your oven proof dish and place the pork belly on top.
Roast for 60-75 minutes until golden and crispy.
SOUTH STREAM TIPS
This is a classic dish in many countries all over the world. Chinese people it eats with English mustard and salt. In Germany, they like it hearty with sauerkraut and potato dumplings or braised red cabbage and napkin dumpling. In the UK with apple sauce and veggies. I personally like it just sliced with some good mustard and roasted veggies on the side. If you are looking for a nice gravy or sauce add some dark beer and chicken broth to the roasting process and let it reduce until the pork is finished.