Slow-cooked roast pork belly with crisped fat and hot-sweet sauce from The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking (page 302) by Naomi Duguid

  • onions
  • skinless pork belly
  • Show all ingredients...
  • Serves : 4-5

  • EYB Comments

    Can substitute Sriracha sauce or other medium-hot chile sauce for salted red chiles, and fruit jam for fruit preserves. Air-dry pork belly for twenty-four hours. You may use the Hunan-style salted red chiles recipe on p. 52.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Sriracha sauce or other medium-hot chile sauce for salted red chiles, and fruit jam for fruit preserves. Air-dry pork belly for twenty-four hours. You may use the Hunan-style salted red chiles recipe on p. 52.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.