Pork Belly

Method

1. Prepare the blanching liquid: bring water to a boil with onion, cinnamon, coriander seeds, juniper berries, nutmeg, star anise, and lemongrass.
2. Blanch the pork belly in the spiced water for 5–6 minutes to remove excess fat and aromatize. Remove and pat dry. Let cool.
3. In a separate pan, toast the spices (cinnamon, cloves, star anise, Szechuan pepper, coriander seeds, nutmeg) until fragrant.
4. Add brown sugar, soy sauce, paprika, nutmeg, and a little water. Cook until the mixture caramelizes into a thick sauce. Set aside and strain later.
5. Score the pork belly: make lengthwise cuts on the skin side, and crosswise cuts on the bottom (meat side), being careful not to cut too deep.
6. Rub the spice mix generously into the scored cuts on all sides except the skin. Place the pork on a foil tray that fits it snugly.
7. Mix equal parts water and vinegar with a pinch of salt. Brush this mixture onto the skin.
8. Roast in a preheated fan oven at 210°C for 30–50 minutes, brushing the skin with the vinegar mixture every 10–15 minutes, until the skin is crispy and golden.
9. While the pork roasts, finish the sauce by straining it through a fine sieve to remove the whole spices.
10. Once the pork belly is done, remove from the oven and let rest for a few minutes. Cut into slices or pieces.
11. Serve the pork belly with the strained sauce, optionally with rice or in bao buns. Sprinkle with Maldon salt.