Oven-Roasted Pork Belly

Remove the packaging from the frozen pork belly, pat dry with paper towels to remove blood, and check the condition and smell of the meat.

Cut the meat to fit the pot size, and score the skin side with a sharp knife in a diamond pattern.

Sprinkle salt on both sides of the meat, then prepare the ingredients to be cooked with the pork belly.

Add the ingredients in order, add olive oil, and stir-fry once.

After stir-frying for 1-2 minutes, lightly sear only the skin side of the meat.

Pour in the white wine, and add water mixed with the chicken stock cube until it reaches just below the skin.

Once the white wine and broth are bubbling, place in an oven preheated to 180 degrees and cook.

Remove the meat from the oven, take out the pork belly block, and absorb the floating fat with a slice of bread, then toast the bread for 5 minutes using the residual heat.

Strain the remaining sauce in the pot, add 1 tbsp each of lemon juice, mustard, and honey, and reduce until thick to make the sauce.

The well-roasted skin should be very crispy; cut off the skinless ends to taste, and cut the center to check the inside.

Cut the meat into bite-sized pieces and prepare for plating.

Arrange the blanched asparagus, frozen rat beans, and homemade cherry pickles made with lemon, white wine, and herbs.

Place the meat on top and pour over the reduced sauce to finish.