Chinese crispy pork belly
Serves: 6 | Preparation Time: 10 mins + fridge time | Cooking Time: 1 hour 20 minutes
- 1.5kg Tasman pork belly (boneless, skin on)
- 1 tsp chinese five spice powder
- ½ tsp white pepper
- 1 tbsp oil
- 1 tsp salt
- Place pork belly in a large pot and cover with water. Bring to the boil, then simmer for 20 minutes. Refresh under cold water and pat dry with paper towel.
- Using a skewer or fork, poke the pork rind all over, being carefully not to pierce the meat. The more densely you cover the rind with prick holes, the more crispy the pork. Turn the piece of pork over and make shallow cuts at about 3cm intervals across the width of the belly into the meat.
- Combine the five spice powder and pepper. Turn pork to expose the meat side, and carefully rub the spice mixture all over the meat. Don't allow the spices to touch the rind. Place meat skin side up onto a cake rack resting over a tray and place pork uncovered in the refridgerator for 12-24 hours to allow the pork skin to dry out.
- Wrap bottom half of pork in foil, leaving the pork rind exposed on top, but ensuring the sides of the meat are covered and protected whilst cooking. Rub the oil and salt into the pork skin.
- Place the pork in a preheated oven of 220ºC and cook for 15-20 minutes, or until the skin is golden and crunchy. Reduce oven temperature to 180ºC and continue to raost for a further 40 minutes. Remove from oven and allow pork to rest for 5 minutes before cutting. To serve; turn skin side down on a chopping board and chop through the 3cm wide strips. Cut each strip into 1.5 cm slices and arrange on a serving plate.