Chinese Roast Pork Belly

Tender juicy roasted pork belly with the crispiest crackling, anyone? This easy recipe, seasoned with a simple Chinese five spice rub, perfect as a main dish for lunch or dinner with noodles or rice. Or repurpose for other meals in fried rice, noodle soups, fluffy baos or in a simple sandwich!

Ingredients

• 1 kg pork belly slab
• 1 tablespoon Chinese rice wine
• 2 teaspoon salt
• 1 teaspoon Chinese five spice powder
• 1/2 teaspoon white pepper

Method

1. Blanch the pork slab in until the meat is soft and tender. Do not overcook it. Remove and pat dry the meat. Set aside and let it cool slightly.
2. Poke as many holes on the meat with a small sharp knife or a sharp metal cooking needle.
3. Rub the pork belly evenly with the mixture of rice wine, salt, five spice powder and white pepper. 
4. Leave it to marinate overnight in the fridge, if possible. 
5. Preheat oven to 180 degrees. 
6. Wrap the pork belly in aluminium foil around the base and sides of the pork, to prevent the meat from burning.
7. Slightly brush a very light coat of vinegar on the skin. Sprinkle a little amount of sea salt onto the skin
8. Roast the meat for around 30 minutes, keep an eye with the roasting. The skin will not puff up at this stage.
9. Remove the foil, and roast it for another 15 minutes or slightly longer in 200 degrees until you get the golden crackled skin.
10. Remove the meat from the oven and let it rest for 10 minutes. When chopping, flip it over so the skin is side down. Holding your meat firm, use a very sharp knife or a cleaver to slice or chop the meat.
11. This method will ensure a smooth slice without breaking the crackling. 
12. Serve with some Chinese veges, rice or noodles.