Roast Pork Belly

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Original recipe from BBC good food

Recipe byJacquelineTiong

Notes:

8 servings @ 2 days & 1hr 50min

Categories:
- Chinese
- Lunch
- Meat
- Pork
- Roast

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Ingredients:

Rice vinegar - 1 tbsp
Salt - ½ tbsp
Pork Belly - 1½kg
Coarse salt - 75g

= MARINADE =
Rose wine - 1tbsp
salt - 1/2 tbsp
5-spiced powder - 1 tsp
sand ginger powder - 1 tsp
= marinade =
Rose wine - 1 tbsp
Salt - ½ tbsp
Five-spiced powder - 1 tbsp
Sand ginger powder - 1 tsp

Boil pot of water
+ ½ tbsp vinegar + salt + pork belly
boil 10min & turn off heat
Remove cover & set aside for 10min
Remove from water & pat dry
Pierce pork skin with fine holes using fork
Spread ½tbsp vinegar on skin
Turn pork belly over to make two 1.5cm deep cuts on the flesh of the pork belly
Spread rose wine over pork flesh + salt + 5-spiced powder + ginger powder
Let chill in fridge for 2 days until skin dry
fold aluminium foil into rectangle shape. Width must be 1-inch longer than the pork belly
Tie with cotton string
Line baking tray with aluminium foil
place on rack filled with water
place pork atop the baking tray
cover the skin with 1/2 inch thick layer of coarse salt
bake pork in preheated oven (200C @ 20mins)
Remove foil & scrap off layer of coarse salt
Grill pork in oven (45mins) until skin crispy
Remove from oven & leave cool