Directions

• Bake the Belly
• Preheat oven to 180℃. Wipe off excess moisture from the pork belly skin using paper towel.
• Poke the skin using a toothpick, but don’t poke too deep (as in don’t make the toothpick reach the layer of meat). Create as many as holes possible
• Combine garlic powder, cinnamon, red pepper, salt, ground black pepper in a small bowl.
• Wipe off excess moisture from the skin and rub the combined ingredients in Step 3 onto the whole piece of meat. Start from (and focus on) the meat side. There should only be a thin layer of spices on the skin side.
• Place the belly on a grill rack, skin side up. Wrap the sides of the belly with aluminum foil. The height of the foil should be twice that of the belly. *Note 1
• Pour kosher salt onto the skin, making sure it’s evenly layered.
• Place pork belly in oven and bake for an hour, until the salt crust forms.
• Make the Liver Sauce
• Place liver in a food processor to form it into a liver paste.
• Heat oil in a medium saucepan over medium heat.
• Add onion, cook until translucent.
• Add garlic, cook until fragrant.
• Add liver paste and stir.
• Add vinegar and sugar. Continue to stir until sugar gets dissolved into the mixture.
• Add water and bring to a light boil.
• Add breadcrumbs and stir. Reduce heat to medium-low and stir until sauce thickens.
• Turn off heat. Use a hand blender to blend everything together until smooth. *Note 2
• Add salt and pepper to taste. Set aside.
• Broil the Belly
• Remove salt crust and foil. Increase oven temperature to 230℃, switch to broil setting.
• Place pork back into the oven. Broil for for 10-15 minutes or until skin has slightly darkened.
• Serve with rice and veggies on the side, and enjoy with your freshly made liver sauce!