Succulent Roast Pork

There is nothing more indulging than having a succulent crackling roast pork. Biting into the crunchy crackling and super moist meat is the best roast pork combo. Most often that not, the crackling is crunchy but the meat ends up a little too dry. This perfect recipe from Sarah Tiong is the best roast pork I have ever had. I strongly believe her water bath method used made a whole world of difference to the moist and tender meat.

So for those of you asking for this decadent recipe here goes.

Ingredients
1kg pork belly
2tsp coriander seeds
2 tsp fennel seed
2 tsp chili flakes
Salt

Method
1. Lightly toast the coriander and fennel seeds.
2. Ground coriander and fennel seeds coarsely.
3. Add in chili flakes and salt.
4. Season the meat portion with herbs.
5. Place pork belly on a rack sitting on a tray.
6. Rub salt on to the pork belly skin. Don’t be afraid with the salt. Put heaps.
7. Fill half of the tray with boiling water. This will help to keep meat moist. and tender. It will also create a salt paste on the pork belly skin.
8. Put in oven for 180c fan force for 45min – 1 hour.
9. Remove salt paste from pork.
10. Put back in oven for 240 – 250c for 30 mins.
11. Leave to rest for 15-20 minutes.