Super Crispy Pork Belly

Using the sharpest knife, cut the whole pork belly into pieces about 5cm wide, then score the skin at 1cm intervals.

Carefully avoiding the skin, evenly rub salt, pepper, sugar, spices, and herbs onto the meat to your preference.

Place the pork belly pieces on a roasting rack with space between them so the bottom and sides can cook well.

Cook in an oven at 120 degrees for about 2 and a half hours until the internal temperature of the meat reaches 70 degrees.

Remove the pork belly from the oven, place it in a frying pan with the skin side down, and pour the rendered pork fat into the pan.

Cook in the frying pan so that only the skin is fried.

If the skin is not sufficiently submerged in the rendered fat in the oven tray, add a little cooking oil to reach the required height, then turn on the heat after setting the skin and oil.

Maintain low heat and finish after 10 minutes.