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Ingredients
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Pork Belly
Salad
Method
Pork Belly Preparation
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub salt, black pepper, and minced garlic into the meat.
Marinate
In a bowl, mix soy sauce and honey. Pour this mixture over the pork belly and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Roast the Pork Belly
Place the pork belly in a roasting pan and cover it with aluminum foil. Roast in the preheated oven for 2.5 to 3 hours. Remove the foil for the last 30 minutes to allow the skin to crisp up.
Salad Preparation
Prepare the Salad
While the pork belly is roasting, chop the cucumber into thin slices and cube the watermelon. In a bowl, combine the cucumber, watermelon, peanuts, and mint leaves.
Dress the Salad
Drizzle lime juice over the salad mixture and toss gently to combine.
Serving
Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve the sliced pork belly on a plate alongside the cucumber, watermelon, and peanut salad.