Chinese style Pork Belly with the best crackling
1kg pork belly
15g Tubby Toms Dragon Salt
1 egg white
It's really important to pick a good piece of pork belly for the best results. Look for a piece of pork that’s skin has dried out a little, the drier the skin the better the crackling, speak to one of our butchers
Once you have the pork, take it out of the paper and put it on a plate in the fridge so that the skin stays dry until you are ready to use it.
Preheat the oven to 150deg C.
Make a few deep scores on the flesh side. Season the cuts on the flesh liberally with the Dragon Salt. Make a foil parcel covering all the meat but leaving the skin exposed.
Prep the skin side by piercing the skin with a sharp knife or skewer to allow the fat to be rendered while cooking. Brush the skin with the vinegar. In a bowl mix the egg white with the salt to a paste and spread across the pork skin.
Place in the oven and cook for 35-40 mins. When it's ready remove the pork from the oven and carefully take off the salt crust, it will have baked solid so it should come off easily.
Turn the oven up to 200 degrees C and return the pork to the oven and bake for a further 45 mins. Remove from the oven and allow to rest for 20-30 mins.
Serve with some steamed rice and soy pickled cucumbers.