No cooking instructions needed as the Crispy Pork Belly will be cooked that morning.

Just cut/chop to bitesize pieces and serve with steamed jasmine rice and a side of stir fried veg – I usually have it with pak choy or choy sum stir fried with some crushed garlic, little veg oil plus a salt and soy sauce to taste.

Or you can have the crispy belly pork Vietnamese style by serving it on top of cold cooked vermicelli rice noodles, some salad leaves, sliced cucumber/carrots and Vietnamese sweet and sour dressing or light soy sauce.  

Top Tip: If you plan to have the crispy pork a day or two later and find the skin has soften, just put it under a grill (skin side up) and heat for 5-8 mins. This should crisp up the skin a little.