Directions

To Prep

1. Rub skin with salt, place on a baking rack with drip tray underneath and refrigerate uncovered for 2-12 hrs. Pat dry with paper towel, remove any remaining salt. Rub with sesame oil.
2. In a roasting dish, combine ABC Sweet Soy Sauce Kecap Manis, orange juice, rice vinegar, ginger and ½ cup of water. Lay spring onions down lengthways into dish and sit pork belly on top, skin side up.

To Cook

1. Preheat oven to 220ºC, fan forced. Bake for 30 mins until skin starts to blister. Reduce oven to 160ºC, and add ½ cup of water. Roast for a further 45 mins. Transfer pork to a large flat baking tray.
2. On stove top, place roasting dish over a medium heat. Simmer sauce with spring onions for 4-6 mins until reduced by one third. Strain into a jug, sit for 10 mins then pour off top layer of fat.
3. Switch oven to grill on high to blister pork belly rind until crispy. Remove from oven, rest for 10 mins, carve. Serve with green beans, rice, a drizzle of pan juices and ABC Original Chilli Sauce on the side.