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1
Prepare the ingredients.
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2
Prepare the horseradish, lemon and mayonnaise.
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3
You can buy horseradish in supermarkets or special groceries that carry imported foods.
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4
Combine the ingredients.
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5
Cut the pork belly into pieces.
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6
Sprinkle with salt and pepper and leave to stand for about 15 minutes.
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7
Cut into about 4 cm-thick pieces.
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8
It takes a long time to cook through if the pieces are too thick.
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9
Put a frying pan over a low heat and add the oil.
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10
Add the garlic to flavour the oil.
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11
Once the garlic is golden brown, add the pork belly and place the rosemary sprigs on top (as shown in the photo).
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12
Fry over a medium-high heat.
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13
Place the garlic on top of the meat and cover with a lid.
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14
Continue to cook slowly.
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15
Do not move the meat around until well browned.
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16
Once the meat has changed colour, check to make sure the bottom side has browned, and flip.
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17
The meat should be a nicely golden brown.
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18
Cover with a lid and cook over medium heat.
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19
After 3-4 minutes, pick out one piece and cut with a knife to check if it is done.
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20
If the inside is not red anymore, fry the pork pieces with the fat side down over a high heat.
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21
Transfer onto a serving plate once they are crispy golden brown!
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22
Serve with the horseradish sauce on the side.
