Cantonese Crispy Roast Pork Belly
2 ½ Ibs Pork Belly
1 tbsp. Shaoxing Rice Wine
1 ½ tsp. Salt
1 ½ tsp. Caster Sugar
1 tsp. Five-Spice Powder
1. Scrape clean the pork skin with a knife. Poke lots little holes with a sharp knife or a pig sticker all over the rind.
2. In a small bowl mix the seasoning together with salt, sugar and five spices powder. Brush the wine into the flesh, then coat well with the seasoning. Leave the pork to dry overnight… in a warm airing cupboard, in the fridge or hang next to a warm radiator.
3. To roast, preheat oven to 220c, place foil on top a roasting tray, season the pork rind with salt. Place belly pork flesh side down on the foil, roast in the centre of the oven for 45 to 50 mins. Allow to cool before cut into bite size pieces.