The start of many of my pork belly recipes start from the actual roasting process. I read a lot of recipes before developing my way of making crispy pork belly. The technique borrows from street food, asian fusion and home cook cuisine. The more flavorful the meat, the better the dishes.

• 1-2 pounds of pork belly meat, bone in okay
• 1 tablespoon of brown sugar
• 1/2 teaspoon of sea salt
• 2 tablespoons of orange or apple juice
• 2 tablespoons of water
• 1 tablespoon of ketchup
• 1/2 teaspoon of fresh cracked pepper
• 1/2 teaspoon of ginger
• 2 cloves of garlic, diced
• 1/2 cup of cola or lemon-lime soda

Pre Heat the oven to 400 degrees.

In a small sauce pan, combine the sugar, salt, juice, water, ketchup, pepper and ginger. Stir until mixed, should be a thin red glaze. Coat both sides of the pork belly in the sauce and place in an baking dish.

After 1 hour, flip the pork belly and add the soda. Cook for another 2-3 hours, checking on the meat and flipping occasionally. I only take it out when it’s crispy on the outside and falls apart in the inside. Then it’s done.