A whole side of lamb belly, with bones, tendon and fat, according to butcher, very few people buy it now even when the price is very affordable, and have left over for another meal.
Season with salt, pepper, 5 spices powder and a lot of cumin seed for a day, bake at 220˚C for 20 minutes, turn down to 140˚C and cook for 1.5 hours. Fat rendered, meat fall off bones…. finger licking delicious.
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