- Rinse the pork and wipe dry.
- Lay the pork belly flat on the work surface with the skin side facing down.
- Spread the salt and pepper over the entire surface of the pork.
- Transfer the pork belly, still skin side down, to a container large enough to hold it without rolling, folding or cutting the meat. Cover tightly and leave in the fridge overnight.
- Take the pork belly out of the fridge and lay flat on the work surface, skin side down.
- Spread the ginger over the meat followed by the scallions and garlic.
- Roll the pork as tightly as you can then tie it up securely with a sturdy string (we didn’t have kitchen twine so I used five equal pieces of crocheting thread).
- Steam over simmering water for two hours (see notes after the recipe).
- Remove the pork belly from the steamer and rest on a rack. Cool for an hour.
- Preheat the oven to 470F.
- Transfer the steamed pork belly to a baking tray and roast in the oven for an hour or until the skin is browned and crisp.
- Take the pork belly out of the oven and move to a chopping board.
- Cool the meat for about 10 minutes before cutting off the strings and slicing the meat.
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