Crispy Pork Belly With Rice And Salad

Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥩✨

Slice the garlic. Peel the garlic and slice it into thin slices.

Chop the onion. Peel the onion and chop it into smaller pieces.

Pierce the skin. Pierce the skin of the meat several times with a knife or a pointed object.

Coat the meat in salt, pepper. Coat the meat in pepper and cumin, lightly salt it and place it in a roasting pan wrapped in aluminum foil (it must be carefully wrapped so the salt does not get to it and the meat can slowly confit). Mix the salt with a little water, make a paste and cover the skin with it. Roast in the oven at 160 °C for about 1.5 hours.

Cook the rice. Rinse the rice and cook it in a ratio of 1 part rice to 2 parts water. Bring to a boil, cover with a lid and reduce to the lowest heat. Cook for about 10–15 minutes until the rice softens (or follow the instructions on the package).

Remove the crust and return to the oven. Take the meat out of the oven, remove the salt crust and return it to the oven at 250 °C for about 15–20 minutes, until the skin is nicely crispy.

Slice the meat. Slice the meat into thin slices.

Serve. Serve with rice, salad and the pan juices 🍽️✨