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D5d66a9c bee8 4e14 b05f cb4162e1536e  2016 04 15 01 44 45

Twice cooked pork belly with red chilli oil.

Simmer the whole belly in a Chinese master stock until tender, cool, then score the skin and rub in salt.

Dry overnight in the fridge uncovered, then roast the next day in a hot oven until skin crackles (you may need to use the grill to help).

Slice into portions with a sharp knife and spoon over chilli oil - Laoganma is a good brand, or make your own. Serve with rice and greens.