Crispy crackling and succulent pork… a nice little weekend starter for the grown ups and main for the boys with some rice and extra greens.
I like to make a little bed of onions and ginger for the pork to cook on and add a little water and soy to the oven pan as it cooks so it doesn’t dry out. I rub the skin with sea salt on and cook it in the oven on about 160 degrees for a couple of hours, sometimes more.
We ate this as a starter with some pickled ginger and home made kimchi.
- pork belly
- pickled ginger