Crispy Pork Belly

This mouth-watering crispy pork dish that will impress your guests.  With its crispy crackling and tender meat, it's sure to be a crowd-pleaser. Follow these simple steps to achieve perfection:

Ingredients:

• 1 kg higher welfare pork belly
• 1 tablespoon Bucks Chilli Co Habanero + Lime Salt
• 1 tablespoon five-spice powder
• 1 tablespoon vegetable oil
• 125ml Soy Sauce
• 125ml Rice Wine Vinegar
• 125ml Bucks Chilli Co Ginger + Garlic Sweet Chilli Sauce
• 1 Tbsp Sesame Oil
• Slices Spring Onions (to serve)

Instructions:

1. Place the pork belly on a wire rack over a tray, skin side up, and let it sit uncovered in the refrigerator for at least 2 hours or overnight. This will help to dry out the skin and make it crispy.
2. Remove the pork belly from the refrigerator and pat it dry with paper towels.
3. Score the skin of the pork belly with a sharp knife, making diagonal cuts about 1 cm apart.
4. Rub the habanero + Lime salt and all over the pork belly, ensuring it gets into the cuts.
5. Preheat your oven to 220°C (425°F).
6. Brush the vegetable oil all over the skin of the pork belly.
7. In a roasting tray add the soy sauce, rice wine vinegar, Ginger + Garlic Sweet Chilli Sauce and sesame oil and mix together
8. Place the pork belly on the roasting tray and roast it in the preheated oven for 30 minutes.
9. Reduce the oven temperature to 180°C (350°F) and continue roasting for another 90 minutes or until the skin is crispy and the meat is tender.
10. Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
11. Serve the Crispy Pork Belly with a drizzle of the residual sauce and top with spring onions. Enjoy hot.