A Roast Experiment


Here in Singapore, roasted pork is a delicacy enjoyed by many, with different iterations and recipes in households and fancy restaurants alike.

I picked up 500g of pork belly from the market and slathered on some Danish Smoked Salt, Honey Dijon Mustard, Grain Mustard and French Gold Mustard.

The meat sat in the oven for 50 minutes at 200 degrees celsius, had its skin pierced, and then a further 10 minutes under the grill strip.

Try it and let me know your thoughts!

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