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It's said that in Asia they can do two things better than anyone else in the world: roast duck, and pork belly. And while I haven't had the nerve to try making Peking duck yet, Asian style roast pork belly is very easy to make - especially if you have a cast iron pan to assist with the roasting. The best cooked pork belly has a crisp crackling skin, while the meat is not dried out, remaining tender and full of flavor.
For the marinade:
For a good crisp skin, it's necessary to dry the skin out in advance. The night before, prepare a simple marinade, and coat the underside of the pork belly. Let the pork soak in the marinade, while the skin dries skin on top. Place in the refrigerator and let it marinate overnight, uncovered.
The next day, preheat the oven to 350 degrees Fahrenheit.
Place the pork belly into a large cast iron pan. Cover the top of the skin with salt, and give it a thick coating of salt. Cover as much of the skin as possible. Place the pan into the oven and roast at 350 degrees for 30 minutes. Remove the pan from the oven and let the pork rest. Raise the oven temperature to 500 degrees Fahrenheit. When the oven is ready, remove the salt cover to expose the skin. Then, place the entire pan with the pork belly back into the oven to roast at 500 degrees for 25 minutes.
Remove from the pan, and let the pork rest for three minutes before carving and serving.