Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut too deeply into the meat. Rub the pork belly all over with olive oil, salt, and black pepper.

Roast the Pork Belly

Place the pork belly on a roasting tray and roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy. Baste with the juices every hour.

Ginger Glaze

Make the Ginger Glaze

In a small saucepan over medium heat, combine grated ginger, soy sauce, honey, rice vinegar, and minced garlic. Stir well and bring to a simmer. Cook for about 10 minutes until the sauce thickens slightly. Remove from heat and set aside.

Glaze the Pork Belly

During the last 15 minutes of roasting, brush the ginger glaze over the pork belly, allowing it to caramelize.

Pickled Carrot

Pickle the Carrots

In a medium saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.

Combine the Carrots

Place the julienned carrots in a clean jar and pour the warm pickling liquid over them. Ensure the carrots are fully submerged. Seal the jar and refrigerate for at least 1 hour before serving.

Espresso + Frisée

Prepare the Espresso

Brew a cup of espresso according to your coffee maker's instructions and set aside.

Assemble the Salad

In a large bowl, toss the torn frisée lettuce with olive oil, salt, and pepper. Serve alongside the pork belly and pickled carrots, with the espresso on the side.