Grated ginger, minced garlic, finely sliced scallions and salt are spread on two-kilogram slab of pork belly. The meat is rolled, tied, steamed to tenderness then roasted until the skin is browned, puffed and crisp.
Lay the pork belly flat on the work surface with the skin side facing down.
Spread the salt and pepper over the entire surface of the pork.
Transfer the pork belly, still skin side down, to a container large enough to hold it without rolling, folding or cutting the meat. Cover tightly and leave in the fridge overnight.
Take the pork belly out of the fridge and lay flat on the work surface, skin side down.
Spread the ginger over the meat followed by the scallions and garlic.
Roll the pork as tightly as you can then tie it up securely with a sturdy string (we didn’t have kitchen twine so I used five equal pieces of crocheting thread).
Steam over simmering water for two hours.
Remove the pork belly from the steamer and rest on a rack. Cool for an hour.
Preheat the oven to 470F.
Transfer the steamed pork belly to a baking tray and roast in the oven for an hour or until the skin is browned and crisp.
Take the pork belly out of the oven and move to a chopping board.
Cool the meat for about 10 minutes before cutting off the strings and slicing the meat.
Notes
Updated from a recipe originally published in December 23, 2015