Slice 1000 g pork belly across the grain into 5 mm slices and slice 60 g garlic to 3 mm. Stir 28 g sesame oil with 3 g salt in a bowl; reserve the remaining 2 g salt for the meat.

Ingredients

• 1,000 gPork, fresh, belly, raw
• 28 gSesame oil
• 5 gSalt, table
• 60 gGarlic, raw

Method

1. Slice 1000 g pork belly across the grain into 5 mm slices and slice 60 g garlic to 3 mm. Stir 28 g sesame oil with 3 g salt in a bowl; reserve the remaining 2 g salt for the meat.
2. Heat a cast-iron pan or grill to 220 °C. Lay pork belly in one layer and grill 4 minutes, turning after 2 minutes; the fat renders and the meat browns.
3. Add garlic, sprinkle with 2 g salt and grill 3 more minutes, turning slices every minute until garlic softens and meat reaches 71 °C at the centre.
4. Rest the meat 3 minutes and serve hot with all of the 28 g sesame-salt dip. This is a standalone main dish; rice and leaves are not included.