This is special for Samantha, because I promised her a new recipe today. The secret of the skin - to make it all nice and crackly, do not season the skin, or wet it. Cook with the skin side up throughout. Just before you take it out of the oven, turn on Broil at 450 for three to five minutes, and you'll see the skin rise. This one was taken out before it was broiled. Below you'll see how the skin turns to crackling when broiled.
Piece of pork belly to roast (slice after cooking)
Joint of ginger, chopped
Garlic, 3 cloves chopped
Brown sugar, 2 tablespoons
Salt, half teaspoon
Soy sauce, tablespoon
Hot pepper, small piece
Water
Mix seasonings with few tablespoons water, and stuff into the meat side of the roast. Turn over with skin side up, and leave to marinate for a few hours or as long as possible.
Heat oven to 350. Cook at this temperature for about two hours, adding a cup of water after half hour, and more water as needed to have a nice sauce in the dish. When the skin is nicely browned like this (after an hour and three-quarters or nearly two hours) turn on the Broil to make the skin crisp and crackly. Slice and serve.
Piece of pork belly to roast (slice after cooking)
Joint of ginger, chopped
Garlic, 3 cloves chopped
Brown sugar, 2 tablespoons
Salt, half teaspoon
Soy sauce, tablespoon
Hot pepper, small piece
Water
Mix seasonings with few tablespoons water, and stuff into the meat side of the roast. Turn over with skin side up, and leave to marinate for a few hours or as long as possible.
Heat oven to 350. Cook at this temperature for about two hours, adding a cup of water after half hour, and more water as needed to have a nice sauce in the dish. When the skin is nicely browned like this (after an hour and three-quarters or nearly two hours) turn on the Broil to make the skin crisp and crackly. Slice and serve.
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