Crispy pork belly is hard to resist when it’s on a menu whether as a starter or a main course it’s always in contention for the dish of choice. This one is crispy and salty and comes with a lovely tonkatsu dipping sauce too!
- 500g Pork Belly
- 2 tsp Shaoxing Rice Wine
For the dipping sauce
- 1 tbsp Ketchup
- 1 tsp Worcestershire Sauce
- 1 tsp Oyster Sauce
Start off by heating the oven too 220c. Pat the pork dry and then liberally salt the skin. Leave for 15 minutes, brush off, and pat dry. Brush the underside of the pork with the Shaoxing and then roast for 30-40 minutes on a wire rack in the oven (I used my grill pan).
While the pork cooks, mix together the sauce ingredients and leave to one side. Once cooked let the pork rest for 10 minutes before cutting into bitesize chunks.