Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Place <quantity>750<unit>g</unit></quantity> of pork belly on a baking dish, with the skin side up. Add <quantity>500<unit>g</unit></quantity> of coarse salt to create a crust on top of it

Bake the pork belly for 1h30m until golden brown

Peel <quantity>5</quantity> limes and add the peels to a pot. Reserve the limes

Cover the peels with water

Place the pot over high heat. Let it boil and remove from the heat

Drain them, cover with fresh water, and bring back to a boil again. Drain and repeat the boiling process 3 more times to remove the bitter taste

Add <quantity>250<unit>g</unit></quantity> of sugar and <quantity>250<unit>ml</unit></quantity> of water to a bowl. Stir to dissolve the sugar

Drain the peels and place them back into the pot. Add the sugar and water mixture

Place the pot over low heat and cook until the peels are translucent and very soft

Remove the salt crust and wipe out any excess salt. Transfer the pork belly to another baking dish with the fat side up

Place the pork belly back in the oven, with the grill on, and roast it for 5m until crispy. The crispy pork belly is ready

Transfer the peels to a blender and add the juice of the reserved limes. Reserve the syrup for other recipes

Blend on high speed until creamy and smooth. The lime purée is ready

Slice the Crispy Pork Belly

Plate the pork belly slices and sprinkle with flaky salt to taste

Plate a portion of the Lime Purée next to the pork slices. The pork belly & lime purée is ready

Enjoy! It’s amazing!