Roast Belly Of Pork Recipe
Ingredients
| Pork belly | 2 1/2 Pound | |
| Coarse salt | 1 To taste | |
| Soy bean | 1 Tablespoon | |
| Salt | 2 Pinch | |
| 1-2 good pinches sugar | ||
| Good pinch Ve-Tsin | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Finely chopped ginger | 2 | |
| Watercress, heart of letttuce, tomatoes onion 'flowers' | ||
Directions
Lay the pork, skin side up, on a board and pierce it all over with a fork.
Rub coarse salt into the pork on both sides.
Mash together the soy bean, seasonings, garlic and ginger to a paste.
Rub it into the boned side of the meat.
Pass a long metal skewer, lengthwise, through the pork to keep it in position during the cooking.
Attach two hooks to the meat and hang it on the top runner of the oven, with the baking tin beneath it.
Cook for 20 minutes at 475°F. or Gas Mark 9.
Unhook the meat and transfer it to the baking tin.
Cook for a further 30-40 minutes.
Leave to become cold.
Rub coarse salt into the pork on both sides.
Mash together the soy bean, seasonings, garlic and ginger to a paste.
Rub it into the boned side of the meat.
Pass a long metal skewer, lengthwise, through the pork to keep it in position during the cooking.
Attach two hooks to the meat and hang it on the top runner of the oven, with the baking tin beneath it.
Cook for 20 minutes at 475°F. or Gas Mark 9.
Unhook the meat and transfer it to the baking tin.
Cook for a further 30-40 minutes.
Leave to become cold.
Chef
