Crisp, Aromatic and Delicious...
Spike the skin of the pork with a pointed sharp knife as many times as you can, going through into the fat but not so deep that you go into the flesh.
Place meat on a rack over the kitchen sink.
Pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.
Heat frying pan over a high heat.
Add the Sichuan and black peppercorns and shake them around for a few seconds until they darken slightly and start to smell aromatic.
Transfer them to a spice grinder and grind to a fine powder.
Transfer them into a bowl and stir in the sea salt, five spice powder and sugar.
Turn the pork flesh-side up on a tray and rub the flesh all over with the spice mixture.
Set it aside, skin side up, uncovered, in the fridge to marinate for 8 hours or overnight.
Preheat the oven to 200˚C.
Place marinated pork belly skin-side up on rack resting on top of a roasting pan of water.
Roast the pork for 15 minutes, then lower the oven temperature to 180˚C and roast it for a further 2 hours, topping up the water in the roasting pan now and then when necessary.
Increase the oven temperature once more to 230˚C and continue to roast the pork for a further 15 minutes.
Remove it from the oven and leave it to cool and rest for 20 minutes.
Please do not tent it with foil.
Serve with rice or noodles.
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