Preheat the oven to 220°C. Score the skin of the pork belly with a sharp knife in squares.
Rub the skin of the meat with a lot of salt, more than you would normally use as this will help dry out the skin.
Season meat with salt and pepper to taste. Place the pork belly skin side up in the COMBEKK Dutch Oven, inside the pre-heated oven.
Roast the belly for 4 hours (or until cooked) at 160 and turn up temperature to 240 and grill the final half hour for a crackling crust.
Level up the taste by drizzling 2 tablespoons of honey over the skin surface every hour.
Always a mood for good food? Explore what your Dutch Oven and Fry Pan offer beyond the dishes you already knew.
A good chilli con carne needs to stew! Try this recipe a few times an play with the spices and see what balance you prefer. For an extra kick add a good quality hot sauce when plated or a dollop of crème fraîche to cool down a bit.
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