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Pork Belly with Hoisin Sesame Dipping Sauce

It’s good to be bad sometimes, right? Sometimes things that are bad for you taste good, sometimes things that are good for you taste bad! That’s my justification!


1 x large piece of pork belly

Flaky Sea salt

3 cups of milk

Olive oil

Paper towels

Hoisin Dressing

5 tablespoons of hoisin sauce

3 tablespoons of soy sauce

3 tablespoons of sweet chili sauce

1 teaspoon of sesame seed oil

1 spring onion finely diced

Remove your pork from the packaging and pat dry with a paper towel.

With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. Rub both sides with some sea salt, place in an oven dish with the rind facing down, place a heavy dish on top to create a heavyweight.

Place in the fridge overnight or for at least 8 hours.

Remove from the fridge, dry the pork with paper towels, remove any excess liquid from the dish. Place the pork back into the oven dish rub more sea salt into the rind and rub with olive oil. (You need to make sure you get in between the rind that is scored and give it a good rub, making sure the oil and salt penetrate the scores)

Pre-heat oven to 240oC

Place the pork in the oven for up to 40 minutes or until the rind crackles and is golden.

Lower the heat to 170oC

Remove the dish from the oven, and gently pour the milk down the sides of the oven tray, be careful as the tray will be hot. Do not get any milk on the skin.

Place back in the oven for a further 20-25 minutes or until the juices run clear, you can check by placing a sharp knife or metal skewer in the middle of the pork.

Once cooked allow the meat to rest for at least 10 minutes.

Making the Hoisin Sesame Dipping Sauce is easy! Mix all the ingredients together!

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