Instructions

Begin by scoring your pork belly skin if the butcher hasn’t already done this for you

Skin side down spread the herb and spice mix all over the meat making sure to get into every nook and cranny

Wrap tightly with a few layers of plastic wrap and place in the fridge for a minimum of 8 hours

When read to braise remove pork belly from plastic wrap and place in a large oven safe pot or tray

Add the onion, carrots, celery, garlic bay leaf, rosemary and peppercorns to the pot or tray

Combine the beer and stock together and pour over the pork belly

Cover with a tight fitting lid or foil and place in a over pre-heated to 150 degrees c (150 degrees f)

Cook for 2 and a half to 3 hours or until pork is extremely tender by not falling apart

Remove from the oven and cool completely

To crisp the skin crank the oven up to 200 degrees c or 400 degrees f

Move the pork belly very carefully to a roasting tray

Dry skin completely with paper towel and coat in an oil of your choice

Sprinkle with sea or kosher salt

Grill (broil) on the top rack until skin scrips up. If browning too quickly adjust the rack height. *

Remove and rest uncovered before serving

Alternatively once the pork has cooled slice into portions and fry/grill for use in sandwiches, salds or ramen.

Delicious either way.