Preheat oven to 300°

Heat 1 tablespoon of oil in a medium pan over medium high heat add fresh pepper to the belly and brown the belly on all sides. Mix the rest of the ingredients in a medium sized bowl until combined. Once the belly is browned place into an oven proof casserole dish and cover with the liquid. Cover with foil or cover and roast in the oven for 3 hours.

PB 1

Once cooked remove the roast from the casserole dish set aside and reserve the roasting liquid.

PB 7

Place the cooking liquid from the pork belly in a soup pot with the chicken stock and water. Bring to a slow simmer. While the liquid is coming to a simmer prepare eggs and vegetables. Cook the noodles and divide amongst 6 bowls.

PB 15

Slice the pork below and divide both the vegetables, eggs and belly between 6 bowls reserving the cilantro and green onions. Bring the now simmered broth to a hard boil and once boiling spoon into each of the bowls. Top each bowl with the cilantro and green onions passing more of the sambal oelek for each guest to add as their taste desires.

Above recipe inspired and adapted from