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1.3 kg Pork belly

Table Salt


  1. Preheat the oven to 200 degrees
  2. Using a sharp knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
  3. Pour 1.5 liters of boiling water over the skin of the pork and pat dry with kitchen paper making sure that the meat is completely dry.
  4. Rub table salt over the skin and into the cuts
  5. Cook the Pork Belly for 30 minutes at 220. Drop the temperature to 160 and cook for a further 1h30/2 hours.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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