Roasted pork belly

1. Place all marinade ingredients in a bowl and mix.

2. Place pork belly in large ziplock back and add marinade mix. Top with water to fill, as necessary. Refrigerate/Marinate for at least 6h (24h is good).

3. 1h before cooking, let the pork belly come to room temperature.
Preheat oven to 275F

4. Reserve marinade.

5. Place pork belly, skin-side up on roasting grill (one where the fat can fall to a lower dripping pan). Fill the bottom of the dripping pan with water, to avoid smoking as fat drips.

6. Roast for 4 to 5 hours, until the pork belly is very tender (meat and fat).

7. While roasting, reduce the marinade until reasonably consistent. Then, blend, the sauce will thicken with the garlic and peppercorns being pulverized.

8. Once done, remove belly from oven and tent until cooler. Then cut into 1cm thick slices. Baste with the sauce and refrigerate.

9. 1h / 45 mins before serving, place in oven-proof container and reheat on very low oven (~250F)

10. Devour