Rock Salt Roasted Crispy 5 Spice Pork Belly Recipe

Inspired by Roy's Waikiki

Time3h

Serves4

Spicy Mustard | Cucumber | Radish Salad

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Ingredients

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Pork Belly

2 pounds Pork belly

3 tablespoons Rock Salt

2 tablespoons Five Spice Powder

1 teaspoon black pepper

2 tablespoons Tuscany sunflower oil

Spicy Mustard

1 tablespoon Dijon mustard

1 tablespoon Sriracha sauce

Cucumber Radish Salad

1 large Cucumber

6 medium Radishes

2 tablespoons Rice vinegar

1 tablespoon Toasted sesame oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparing the Pork Belly

Season the Pork Belly

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern. Rub the rock salt, five spice powder, and black pepper all over the pork belly, making sure to get it into the scores.

Roast the Pork Belly

Place the pork belly on a rack in a roasting pan, skin side up. Roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender.

Crisp the Skin

Increase the oven temperature to 475°F (245°C). Drizzle vegetable oil over the skin and roast for an additional 20-30 minutes, or until the skin is crispy and golden brown.

Preparing the Salad

Make the Spicy Mustard

In a small bowl, mix together the Dijon mustard and Sriracha sauce. Set aside.

Prepare the Salad

Thinly slice the cucumber and radishes. In a bowl, combine them with rice vinegar, sesame oil, salt, and pepper. Toss well to coat.