For the people who say things aren't that hot and mean it. Crisp pork belly, extra hot chilli crunch spooned over. The fat gives the heat somewhere to land.
90 minutes. Serves 4.
Ingredients
- 800g pork belly
- 3 dessertspoons Plateit Extra Hot Chilli Crunch
- Salt, generous
- Spring onion to serve
Method
- Score the skin, salt hard, roast at 160°C for 70 mins.
- Blast at 240°C until the crackling blisters.
- Cut into bites.
- Spoon extra hot chilli crunch over. Spring onion.
Tip: Dry the skin overnight in the fridge for crackling that actually shatters.
