👨‍🍳 Instruktioner

1. 1

   Preheat oven to 150°C (300°F).

   💡 Proffstips: Low and slow cooking is key for tender pork belly.
2. 2

   Pat the pork belly dry with paper towels. Rub generously with salt, especially into the scored skin.

   💡 Proffstips: Dry skin is crucial for crispy crackling.
3. 3

   Place the pork belly in a roasting pan. Add the quartered onion, unpeeled garlic cloves, and sliced ginger around the pork.

   💡 Proffstips: These aromatics will infuse the pork with flavor.
4. 4

   In a small bowl, whisk together soy sauce, honey, and water. Pour this mixture into the bottom of the roasting pan.

   💡 Proffstips: This creates a flavorful braising liquid.
5. 5

   Cover the roasting pan tightly with foil. Roast for 2.5 hours.

   ⏱️ 2 hours 30 minutes
6. 6

   Remove the foil. Increase oven temperature to 220°C (425°F). Roast for another 30 minutes, or until the crackling is golden brown and crisp.

   ⏱️ 30 minutes

   💡 Proffstips: Watch carefully to prevent burning.
7. 7

   While the pork is crisping, boil the kumara in salted water until tender. Drain well.

   ⏱️ 20 minutes

   💡 Proffstips: Ensure kumara is well-drained to avoid watery mash.
8. 8

   Mash the kumara with butter and milk/cream until smooth and creamy. Season with salt to taste.

   💡 Proffstips: Add milk/cream gradually to achieve desired consistency.
9. 9

   Remove the pork belly from the oven. Let it rest for 10 minutes before carving.

   ⏱️ 10 minutes
10. 10

    Serve slices of pork belly with a generous dollop of kumara mash. Drizzle with some of the pan juices and garnish with fresh parsley.

    💡 Proffstips: The pan juices add extra moisture and flavor.