Crispy pork belly

Easy, delicious and crispy !

Hello dear readers,

Crispy pork belly is a staple at mamali's home. It's easy to make and the result is always crispy and delicious.

Here's how to make it:

Ingredients for 2-3 persons:

- In one piece, 500 grams (17 oz) of pork belly with skin;

- 1 garlic clove;

- 2 laurel leaves;

- 1 tsp of peppercorns.

For dipping sauce:

- 3 tbsp soy sauce;

- 1 tbsp vinegar;

- 1 clove of garlic finely chopped.

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Procedure:

1. Wash your piece of pork belly and place it in water to cover it completely.

2. Add the garlic, laurel leaves and peppercorns and bring to a boil.

3. Once you have reached the boiling point, bring down your heat to half of the maximum stove setting and simmer.

4. Remove the scum that floats up.

5. After 30 minutes of cooking with the lid on, you will be able to pierce the pork belly with a fork to test that it has gotten softer.

6. Remove the pork belly and put it in a rack to dry and remove the humidity. You may also pat dry with paper towels and if you have a fan to dry it, it will go even faster.

7. Once pork belly is dry, put in a pyrex glass container and preheat your oven to 200°C (392 F).

8. Cook in the oven with the skin upwards for 30 minutes with a regular roasting heat. If the skin is still not crispy by then, flip it out so it imbibes the oil that the belly has released. Cook for 10 minutes then flip it with the skin upwards and change the setting to grill and watch it closely so it does not burn. The skin should start to blister at this point.

9. When you can tap on the crispy skin and hear the crunchy sound, your dish is cooked.

10. Bring the cooked pork belly to a chopping board and cut in one-inch slices.

11. Serve together with sauce aside. Serve ideally with jasmine steamed rice.

Enjoy! "Mamali" Marissa