Crispy Pork Belly with Toothpicks

In a large skillet over medium to low heat, add the vegetable oil and let it heat up. 

Add the pork belly with the toothpicks stuck in the skin, and fry until the skin is golden brown.

Then, remove from the hot oil, transfer to a plate lined with paper towels and let it cool.

In a small bowl, add the soy sauce, the pickled mustard seeds, the chili flakes, the oregano, the garlic powder, the sweet paprika and mix to combine. 

Once the meat has cooled, remove all the toothpicks and brush the seasoning mixture we prepared all over the meat.

Wrap the meat in aluminum foil and transfer to a baking tray.

Take to a preheated oven at 180° C (350° F) and roast for 40 minutes. 

After this time has passed, remove the aluminum foil and brush the meat with the rest of the sauce we prepared. 

Take it back to the oven and let it roast for another 15 minutes.

Serve.