Crunchy Pork Belly

Crush and peel 4 garlic cloves. Remove the germ

Peel, trim and thinly slice 3 shallots

Peel and thinly slice 2 carrots

In a large bowl add 2 tbsp of ginger powder and 2 tsp of garlic powder

Add ½ tbsp of five spice powder, 2 tsp of cracked white pepper and ½ tbsp of flaky salt

Add 2 tbsp of rice vinegar, ¾ cup of white wine, and ½ cup of teriyaki sauce

Add the carrots and shallots. Stir to combine

Add the garlic cloves and 1 cinnamon stick. Stir to combine

Transfer to a baking tray. Add 2 sprigs of rosemary and 1 sprig of thyme

Preheat an oven to 150 ºC

Place 1 Kg of pork belly on a baking tray. Squeeze 2 limes over it. Pour ½ cup of white wine around

Cover the tray with aluminum foil

Place in the oven and roast for 3h, until tender

Remove the pork belly from oven and check that it is tender and cooked through

Transfer the pork belly to a clean tray

Place the pan juices over low heat. Remove the herbs and cinnamon stick

Deglaze with ½ cup of white wine. Stir to release all the fond from the bottom of the pan

Strain the juices into a small pot. Press the solids to extract as much of the liquid as possible

Reduce the liquid to ¾ over high heat, whisking occasionally. Remove from the heat

Add 2 tbsp of butter and whisk to combine

Set oven to broiler. Return the pork belly to the oven and broil for 7m, until the skin is golden, crispy and puffed

Slice the pork belly

Plate the meat and drizzle with the pan sauce. The crunchy pork belly is ready

Enjoy!