Crispy Pork Belly Sticks

Succulent, slow-cooked pork belly chunks finished with a crispy skin, presented on a stick for easy, satisfying enjoyment. A rich and savory carnivore treat.

Ingredients

• Pork Belly (skin-on, boneless)150 g
• Sea Salt0.5 tsp

Method

1. Preheat oven to 150°C (300°F). Score the skin of the pork belly deeply in a crosshatch pattern, being careful not to cut into the meat.
2. Rub the entire pork belly, especially the skin, generously with sea salt.
3. Place the pork belly skin-side up on a wire rack set over a baking tray. Roast in the oven for 2-3 hours, or until the meat is very tender.
4. Remove from oven and let cool slightly. For Food Truck service, this can be pre-prepped. Once cooled, cut the pork belly into bite-sized cubes.
5. To crisp the skin: Heat a cast iron skillet over high heat, or preheat broiler. Place pork belly cubes skin-side down in the hot skillet, searing until the skin is bubbly and crispy. Alternatively, broil skin-side up until deeply golden and crisp.
6. Drain any excess rendered fat. Skewer the crispy pork belly cubes onto small sticks and serve immediately.