Crispy pork belly

Ingredients:

Pork belly

• 700 g pork belly with skin
• 1 tbsp. l. olive oil
• 1 tbsp chopped fresh thyme
• 1 teaspoon mustard powder
• 1 teaspoon ground coriander
• 1/4 tsp crushed red pepper flakes
• 2 grated garlic cloves
• 0.5 tsp baking powder

Sauce

• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp. l. olive oil
• 1 teaspoon of honey
• 3 green onions, thinly sliced
• 1 clove of garlic, grated
• Juice of half a lemon

Preparation:

1. Pork belly:
   
   Line a baking sheet with foil and set a wire rack on it. In a small bowl, combine the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 tablespoons of salt, and black pepper to taste. In a separate small bowl, combine the baking powder with 2 teaspoons of salt.
2. Pat the pork belly skin dry with paper towels. Using a sharp skewer, fork, or small knife, poke multiple holes all over the skin, being careful not to puncture the meat. This will help crisp up the skin. Flip the pork belly over and rub the spice mixture all over the meat and fat (not the skin). Transfer to the prepared baking sheet, skin side up. Sprinkle the skin with half of the baking powder and salt mixture. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
3. Preheat oven to 160°C.
4. Using a paper towel, wipe the baking powder mixture off the pork. Pat the pork skin dry and sprinkle with the remaining baking powder mixture.
5. Roast until the brisket is cooked through and tender, about 2 hours. Increase the temperature to 400°F (260°C) and continue roasting until the skin is golden brown, bubbly, and crispy, about 20 minutes more. Let rest for 10 minutes.
6. Sauce:
   
   Meanwhile, in a medium bowl, combine the cilantro, olive oil, honey, green onions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
7. Slice the brisket into 1 cm thick slices and transfer to a serving platter. Pour the sauce over the crispy brisket and serve.