Ingredients
2 kg pork belly
3-6 Tbsp five spice powder
Sea salt (for the meat)
4-6 cloves of garlic (peeled)
Table salt (for the skin)
Method
- Wash and dry the slab of pork belly.
- Rub the exposed meat (sides and bottom) with salt and five spice powder. If possible, marinate the meat for at least 2 hours or overnight in the fridge.
- Use a sharp knife and cut some slits into the side of the meat. Then stuff the holes with the garlic cloves.
4. About 2 hours before your meal, switch on the oven and set the temperature to 180 degrees C.
5. Place a thin layer of salt on the skin. Cover completely.
6. Place the pork belly on a wire rack in the middle of the oven.
7. Then, fill the tray below this wire rack with 2-3 inches of water.
8. Bake for 1 hour.
9. After 1 hour,a hard layer of salt would have formed on the skin. Take out the pork belly and remove the salt crust.
10. Bake the pork belly at 240 degrees C for another 45 minutes.
11. Remove the pork belly from the oven and rest for 15- 20 minutes.
12. Lay the roast pork on its side or on the crispy skin, on the chopping board. Use a sharp chopper to cut the meat. If you cut the roast pork by cutting the, the skin may not be cut in a clean way.
13. Serve hot with either mustard or chilli sauce.
