CRISPY PORK BELLY

Ingredients:

850g Pork Belly

2tsp Five Spice Powder

5tsp Salt 

2tsp White Pepper

1 1/2 Tbsp Chinese Cooking Wine

1 tsp Baking Soda

1 tsp Rice Wine Vinegar

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Method:

1. Combine 2 tsp of salt, white pepper, five spice powder and Chinese cooking wine into a bowl and mix into a paste.

2. Pat dry the pork belly with paper towels.

3. Score the pork belly length wise (2cm apart)

4. Brush the meat of the pork belly evenly with the paste, leaving out the skin. 

5. Cover a plate with a layer of fine salt (about 3 tsp), and place the pork belly skin side down on the salt.

6. Refrigerate for 12 hours. 

7. After 12 hours, remove the pork belly and pat the skin dry.

8. Mix the vinegar and baking soda and brush it on the skin of the pork belly.

9. Place the pork belly on a drying rack and refrigerate for another 12 hours.

10. Preheat the oven to 180C and bake for 50 min.

11. After 50min, turn on the broiler setting on the oven and broil for 5-7min until bubbles appear on the skin.

12. Slice and enjoy while hot!

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