Score skin side with sharp knife and season good with salt and pepper put inside Ketla to render and crisp the fat.
In a big pan add the remaining ingredients.
Once pork has colour place skin side up in the pan and put in Ketla uncovered and close lit and let cook for about an hour and 30 min until skin gets crispy and pork is cooked through.
Remove cooked belly and slice and serve.
Half a white cabbage (thinly sliced)
Half red cabbage (thinly sliced)
Hand full of mung bean sprouts
1 red onion slices
Toasted hand full on cashew nuts
Picked mint about hand full
Teaspoon of sesame seeds
Teaspoon of sesame oil
Juice of 2 lemons
Salt and pepper to taste
Mix all together and serve chilled
Miso Apple Cider Sauce
2 bottles of strong bow apple cider in a pan reduce 2 thirds
Half a chopped onion
3 garlic gloves chopped
100g bacon chopped
Saute all till bacon has released flavour add the strongbow reduction and half a cup of cream and let simmer strain and serve