Perfect Pork BellyThe key to great pork belly is a crispy crackling and melt in the mouth moist and tender meat. To achieve a crispy crackling, you need the pork skin to be very dry. Salt helps to draw moisture out of the pork and leaving overnight uncovered in the fridge helps to dry out the pork – but if you dont have time for this a hair dryer can work wonders. When ready to cook wipe away any salt and well dry the skin before covering with a mixture of hot oil and DYC white vinegar and cook in the top third of the oven at 230C. Then reduce the oven temperature to make the meat moist and tender.
DYC White Vinegar
Rice Bran Oil