TWICE COOKED PORK BELLY

Ingredients:

1 (5 kg)	pc	whole MONTEREY PORK BELLY
3	L	cooking oil
1/3	cup	peeled garlic
1/3	cup	sliced onions
3	tbsp	chopped ginger
2	tbsp	thyme
2	tbsp	rosemary
1	tbsp	dried chili
1	tbsp	oregano
1	pc	cinnamon bark
2	tbsp	whole peppercorns
1	cup	iodized rock salt

Procedure:

Combine all ingredients in a casserole.
Cook covered over low heat for 3 hours. When done, carefully transfer pork on a flat strainer. Reserve oil and adjust heat to high at 350°C.
Deep fry pork in heated oil for 5 minutes or until brown. Wait until the skin of the pork pops. Set aside.
Slice pork belly and transfer to a plate. Serve.

Makes 20-24 servings. Tip/s: Best to serve with pasta, mixed vegetables, baked potatoes and salad.

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