Ras El Hanout pork belly

We got 1.5kg of pork belly. Ask your butcher if they can score it for you.
For pork belly to be cooked to perfection, it's essential to brine it for about 24h to 48h.

For brine, you will need:
75gr of salt. We used Pink Himalayan salt.
25gr of brown sugar
1 head of garlic, cut in half.
20ml of apple cider vinegar. Apple cider vinegar will retain moisture during the long and slow cooking process. Vinegar is helping make the meat softer.

Place your meat in the brine and leave to rest between 24h - 48h in the fridge.

Take the meat out of the brine; remember to leave around 1l of brine for cooking.

Rub the meat with Ras El Hanout, Olive oil and massage it in.
Place the meat on the rack with a tray with left brine underneath the rack.

Cook for 85 - 90 C for 4-5h.

When ready, take it out of the oven and let it rest.

Put the oven on 190 - 200 C and cook for another 20-30 min. Like that, you will create a crackling.

Before slicing the meat, rest at least 45min. Without doing so, the meat will lose the juice and toughen up.

Past that, meat can be reheated in the oven 180C for 15-20min.