More than 1 hour
Share with friends
- Flaked or coarse salt
- 1 (about 2.5kg) deboned pork belly, skin on
- Salt and milled pepper
- 1 Tbsp (15ml) smoked paprika
- Sesame seeds, for serving (optional)
- Chopped fresh coriander, for garnish
- 3 Tbsp (45ml) sesame oil
- 2 stalks lemongrass, bruised
- 6 cloves garlic, sliced
- 1 Tbsp (15ml) grated fresh ginger
- 3 red chillies, deseeded and chopped
- ½ bottle (350ml) tomato sauce
- 3 Tbsp (45ml) Dijon mustard
- ½ cup (125ml) apple cider vinegar
- ½ cup (125ml) brown sugar or honey
- ½ cup (125ml) chicken stock
- 1 cup (250ml) soy sauce
- 3 Tbsp (45ml) chopped fresh coriander
- Score pork belly skin and sprinkle generously with coarse salt.
- Chill pork in the fridge for at least an hour or preferably overnight.
- Wipe away moisture and any excess salt using kitchen paper.
- Season underside of the belly with normal table salt, pepper and smoked paprika.
- Place in a deep oven dish and roast for 30 minutes at 200°C.
- Heat oil in a saucepan and fry lemongrass, garlic and ginger for 1-2 minutes or until fragrant.
- Add remaining sauce ingredients and simmer on a low heat for 10-12 minutes.
- Remove pork from oven and reduce temperature to 160°C.
- Pour sauce around pork (avoid it touching crackling), cover with foil and roast for 2 hours, checking on it regularly. (Once the meat is tender enough to be flaked with a fork, it is ready.)
- Remove foil and increase heat to 200°C for the last 10-15 minutes of roasting for the crispiest crackling. Keep an eye on it.
- Serve drizzled with sauce and garnish with sesame seeds and coriander.