Roasted pork belly

A very simple technique, but with a very tasty result. This technique can also be used to produce a basic ingredient for further preparation.

Makes 500g.

Roasted pork belly

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pork belly, suet removed, single cut



Maldon salt



granulated sugar

Preparation method

  • Rub the pork belly with the salt and sugar, cover and allow to brine for at least 12 hours.
  • Rub off the excess salt and sugar and pat dry.
  • Roast for one hour in a 225°C oven, and then for another hour at 125°C.

Serving suggestions

  • In a sandwich with e.g. sauerkraut, mustard, onion and ketchup.
  • As part of a composition with e.g. scallops and langoustines.
  • Use in a composition with potato, eggplant, and onion components.

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