Ingredients
2kg pork belly, skin on with no bones.
2 Tbsp salt
Bottom marinade
1/2 Tbsp seasoned pepper
1/2 Tbsp salt
1/2 Tbsp 5 spice powder
1.5 cubes of Chinese Red Fermented Beancurd (Nam Yue), come to about 1/2 Tbsp
1 Tbsp Chinese cooking wine or Shao Xing wine
To brush on pork (later during roasting)
2 Tbsp Rice Vinegar
Method:
1. Mix bottom marinade together. Rub the underbelly with marinate, massage into every part.
2. . Prick holes all over pork skin as much as you can and put on salt. Rub and rub, only on the skin.
3. Place pork into the fridge, skin side up, uncovered over night.
4. The next day, preheat oven at 200C/220C. (Top and bottom heat or with convection on)
5. Prepare an elevated roasting rack, with a pan underneath. Or just use whatever grilling pan that comes with your oven.
6. . Roast pork for 40 minutes (if doing 4kg, you may need longer)
7. Remove pork from oven, prick holes all over pork skin again and turn up the temperature to 250C (grill or top heat only).
8. Brush vinegar over pork skin. Change the tray underneath or clean the tray.
9. Return pork(on elevated rack) to oven and bake for another 40 minutes or until the skin is slightly charred
10. Scrape off the charred bits and leave it to cool down totally before chopping.
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