Crispy Pork Belly, Tomato, Sweet Maui Onion Patis Vinagrette

Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. Rub salt and black pepper all over the pork belly, including into the scored skin. Let sit for at least 30 minutes.

Prepare the Pork Belly

Preheat your oven to 300°F (150°C). Place the pork belly on a baking tray lined with foil, skin side up. Roast for about 2 hours or until tender. Increase the oven temperature to 450°F (230°C) and roast for an additional 30-45 minutes until the skin is crispy.

Cook the Pork Belly

In a bowl, mix together the patis, vinegar, and lime juice. Add the diced tomatoes and sliced Sweet Maui onion to the bowl and toss until well combined.

Prepare the Patis Vinaigrette

Once the pork belly is crispy, remove it from the oven and let it rest for 10 minutes before slicing. Serve the slices of pork belly with the tomato and onion patis vinaigrette on the side.

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Recipe information

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