Crispy Pork Belly with Chocolate Hoisin Sauce

Heat the oven to 250˚C, or to its highest setting. Place the Pork Rub, herbs, garlic and olive oil in a blender and roughly puree. Using a very sharp knife or a Stanley knife, score all the way through the skin, taking care not to cut into the flesh. Place the pork on its skin and thoroughly rub the herb and garlic mixture into the meat. 

Place in a baking dish, skin-side up. Wipe the skin clean with paper towel and grind NoMU Just Salt evenly over the skin. Put the tray in the oven for one hour, rotating the tray every 15 minutes so that it cooks evenly. Turn the oven down to 180˚C, carefully pour the white wine around the pork (avoiding the skin!) and roast for another hour.

 Finally turn the temperature down to 120˚C and roast for a final hour until the skin has crackled and dried. Remove the pork from the oven and cut into pieces between the rib bones. Serve the pork with the hoisin sauce and oriental salt on the side.

Serves: 4-6 people

Note:  If at any point during the cooking process the skin starts getting charred, loosely cover the pork with foil.

Oriental Salt: In a pesple mortor grind equal quantities of NoMU Oriental Rub and NoMU Just Salt.