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- This is a super easy recipe.
- Score the skin of the Pork Belly with a very sharp knife. I like to use a single edge razor blade. The pictured roast was pre-scored into squares, but I prefer thin scores in a single direction. This make it easier to cut slices.
- Cut garlic cloves into thin slices and make small slits all over the back side of the belly roast and insert the garlic slices into the slits.