Pat the pork belly dry with paper towel and score the skin. Rub the meat side generously with Q-Nami and season the skin with salt and a light drizzle of oil.
Place pork
belly skin-side up on a wire rack in a roasting tray. Roast for 2 hours until
tender. Then increase oven temp to 240°C (460°F) for 30–40 minutes or until the
skin is golden and crispy.
In a saucepan on medium heat add
brown sugar, ginger, and ¼ cup of Pow Pow and reduce until sticky.
Once the pork belly is cooked,
rest it for 10–15 minutes, then slice into bite-sized pieces.
