Normally we prepare pork belly in a Cantonese way, with salt, pepper, Sichuan pepper, 5 spices and sugar.
This time we rubbed the pork belly with red pepper paste and red pepper flakes and let it marinate over a night.
Place the belly on top of a oven grid, underneath the grid, place an oven shelf filled with water to steam the meat.
To make the skin crispy, first place it under a hot grill for 30 minutes. After that put in in a preheated oven at 180 degrees celsius until done. (It depends on the size how long it will take, you can measure the core temperature, to be safe).
When it’s ready, take it out of the oven and let it rest for 15 minutes, then slice and enjoy!
We ate it with rice, lettuce, kimchi and ssamjang.