Pancetta di maiale candita croccante, dolce e piccante

Ingredienti

• 1.5 kg pork belly
• 1 jar Marion’s Kitchen Crispy Chilli Oil
• 2 cups brown sugar
• 4 tbsp BBQ sauce
• 1 tbsp Chinese five-spice powder
• Salt, to taste

Preparazione

1. 1

   In a bowl, mix together the chilli oil, brown sugar, BBQ sauce, and five-spice powder to make your sticky rub. Set aside.

2. 2

   Prepare the pork belly by lightly scoring the skin in a crisscross pattern. Flip it over and score the meat side halfway through to the fat layer.

3. 3

   Rub the spice mixture generously over the meat side of the pork. Line a baking tray with foil and baking paper, then place the pork belly skin-side up.

4. 4

   Sprinkle a light layer of salt evenly over the skin and let it sit for 10 minutes to draw out moisture. Meanwhile, preheat your oven to 170°C (fan-forced).

5. 5

   Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.

6. 6

   Use the knife or spoon to scrape the remaining salt from the skin.

7. 7

   Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.

8. 8

   Remove from the oven and rest until warm to the touch. Slice into thick, glossy pieces and serve with creamy spinach or roasted potatoes for the ultimate Christmas feast.