Slow-cooked Pork Belly

This pork belly has crispy skin and soft meat. 

Ingredients:
- pork belly, scored in a diamond way 
- assorted vegetables (potatos, carrots, celery, garlic)
- salt 
- 2 chicken cubes 
- bay leaves 
- Italian herbs 
- vegetable oil 
- 2 tablespoons of mustard 

Procedures:
1) Rub salt on pork belly skin. 
2) In a metal baking tray, stir-fry vegetable oil, assorted vegetables, bay leaves and Italian herbs over the stove. 
3) Push the vegetables aside. Sear pork belly's skin until slightly brown. Turn the pork belly over. 
4) Pour water into the tray until it covers the meat but not the skin. Add chicken cubes.
5) When the sauce comes to a boil, place the tray into an oven. Slow-cook the dish for 2-3 hour at 180 degree Celsius. 
6) Place the pork belly on a meat board. Place the vegetables in a serving dish. Make a sauce from the meat drippings by adding mustard sauce. Serve
 
 

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