Swine

Pigs. You give (we take) your heart valves to prolong life and in return, many Chinky Asians and Germans make it their mission to master the art of crisp-ing you to perfection. Swine. Let me count the ways I love thee.







Chinky Roast Pork: As handed down through the generations
1 Kg LEAN pork belly (request for young pork)
About 500g salt give or take

1. Squeeze dry pork belly with towel, you want the meat as dry as possible
2. Coat the skin with salt, pack it in, building a salt layer about 1cm thick
3. Roast in Convection oven at 250 Deg C for 60mins
4. Remove salt which should be solidified into a block
5. Back into oven at 250 Deg C for 20 mins to crackle skin
6. Flip belly over to brown meat for 10 mins
7. Cool with skin side up on rack for 10 mins and slice (preferably with butchers knife)

Best served with Tiger brand garlic chilli and cheap beer.