Chinese-Spiced Pork Belly

By gtbalm

Ingredients

• piece of boneless skin on pork belly, approx. 1 lb 10 oz (750g)
• 2 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tbsp five-spice powder
• 2 tsp salt
• 1 tsp sunflower or vegetable oil

Details

Preparation time 10mins
Cooking time 100mins

Preparation

Step 1

With a sharp knife, make criss-cross slits all over the skin of the pork, being careful not to cut through to the meat. (or ask your butcher to do it)
Pat the skin dry.

Mix the soy sauce, sugar, five-spice powder, and 1 tsp of salt into a thick paste and rub it over the meat side of the pork, keeping all the skin dry. Refrigerate, skin-side up and uncovered, for at least 8 hours, or overnight.

Preheat the oven to 425 degrees. Place the meat, skin side up, on a rack in a roasting pan lined with foil (making cleaning easier later).
Rub the skin with the oil and remaining 1 tsp of salt. Fill the pan half full with hot water.

Roast the pork at the top of the oven temperature to 400 degrees and roast for another 45 minutes to 1 hour, until crispy.
Keep an eye on the water level, and add more if it starts to get too low.