Ingredients

  • 1 teaspoon five-spice powder
  • 1 teaspoon ginger powder
  • ½ teaspoon ground white pepper
  • 1 kilo pork belly
  • ¾ cup plus 1 tablespoon rock salt

Ready In 130 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 350F.Wipe the pork belly dry with a kitchen towel.
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Step 2

  • Place on your chopping board, skin side down.
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Step 3

  • Mix together 1 tablespoon rock salt, the five-spice powder and ginger powder. Rub on the meat, not the rind.
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Step 4

  • Transfer the pork belly to a rack nestled inside a baking tray.
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Step 5

  • Spread the rest of the rock salt on the pork rind.
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Step 6

  • Pour enough water in the baking tray to reach a depth of two inches. The bottom of the pork should not touch the water. The water will create steam to help keep the meat moist. It will also catch the fat. If you don't add water, the rendered pork fat will burn.Roast the pork belly at 350F for an hour and a half.Take the pork out of the oven.Turn up the oven temperature to 475F.The salt blanket on the pork rind would have hardened; just remove it and discard.
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Step 7

  • Put the pork back in the oven and roast for another half an hour.Take the pork out of the oven and place on the chopping board.
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Step 8

  • Let the meat rest for about ten minutes before chopping into two-inch squares.
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  • Length: 10 minutes

Step 9

  • Serve your Chinese crispy roasted pork belly with a dipping sauce made by mixing together hoisin sauce, oyster sauce, soy sauce and chili oil. Use more or less of each ingredient to suit your taste.
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