Method

1. In a bowl, combine the Dijon mustard, ketchup, olive oil, and garlic paste until well blended.

    

   Brush the pork belly generously with the mixture, coating all sides well.

    

   In a separate bowl, combine the paprika, smoked paprika, curry powder, ground coriander, freshly ground black pepper, and fleur de sel.

    

   Sprinkle the spice mixture over the pork belly, making sure it is evenly coated on all sides.

    

   Wrap the pork belly first in parchment paper and then tightly in aluminum foil, creating a sealed package.

    

   Place the package in a baking pan and bake in a preheated oven at 180°C for 3 hours.

    

   After 3 hours, carefully open the aluminum foil and parchment paper and check the meat. If necessary, continue baking for another 30’.

    

   Remove the aluminum foil and open the parchment paper. Transfer the pork belly, together with all the juices released during cooking, to a baking pan.

    

   Return the pork belly to the oven, uncovered, and bake for another 20’–30’, together with its juices, until the outside is beautifully caramelized and the cooking is complete.

    

   During the final stage of cooking, baste the pork belly with the juices from the pan so that it remains moist and develops a beautiful color.

    

   Remove the pork belly from the oven and cut it into portions, following the bone.

    

   Arrange the portions on a serving platter, spoon some of the cooking juices over the top, and serve immediately.

2. TIPS

   It is important to choose a good, well-marbled piece of pork belly so that the meat remains tender and juicy after the long cooking time.

   For the best result, use fresh spices and grind or crush them just before using them, so they retain all their aroma.

   Pork belly can be served with fried, roasted, boiled, or mashed potatoes, sweet potatoes, rice, vegetables, or mushrooms.