Roasted Pork Belly – Crispy

Ingredients:
Pork Belly – 1kg
Fresh ginger – 4 slices ginger
Garlic cloves – 2 pieces
Shallots – 3 pieces
Soy Sauce – 6 tablespoons
Peanut oil – 1 tablespoon
Turmeric – 1 teaspoon
Coriander – 1 teaspoon
Cumin seeds – 1 teaspoon
Rock salt – 1 cup

How To:
09h00m – Grind down all of your spices into a puree. Then slice the pork belly meat into cubes and rub the marinate in the meat.
08h55m – Take a large roasting pan and cover the bottom with salt. Place the pork belly in the roasting pan with the skin side down. Let the pork belly marinate for 7 hours
01h45m – Start your barbecue and create an indirect heat of about 250C or 500F
01h00m – Place your pork belly over indirect heat and cook it until it reaches 68C or 155 Fahrenheit When your pork belly is not crisp enough place it close to the fire with the skin directed at the fire without burning it. (or place it in the oven and turn on the broiler.
00h15m – Let the pork belly rest for at least 10 minutes Then slice it and serve with fried rice
00h00m – Chow time!!