Roasted pork belly
Roast
Roasting
I recently took a ramen making class at the Sharing Table in Emeryville where the teacher, Cynthia Fung, taught us a technique to make a simple roast pork belly. Her advice was to make sure that you poke the skin of the pork belly as much as possible to help the fat render. I tried it at home and it worked beautifully! The skin is crispy and the meat inside is juicy. One word of caution: your oven will get messy...but it is worth it. I've tried to add tips for how to reduce the mess. I've also added a simple side sauce to serve with rice or noodles. - wssmom
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