Chinese Roast Pork Belly



Sprinkle the pork with the Nitrite Salt and rub in.
Mix together the marinade and spice mix in a bowl. Add the pork and combine.
Place everything in a vacuum bag, vacuum on full and refrigerate for 12 hours.
For display in the counter, pat dry the fat side of the pork. Brush with World Grill Chinatown and sprinkle with Sesame Seeds.
Cook at 150°c gas mark 2 for 45 minutes or an internal temperature of 72°c

Note: The finished product will look pink in the middle as you have created in effect, a Chinese bacon chop..
Turn up to 180°c gas mark 4 for the final 5 minutes to caramelise the top.