I miss this Cantonese roasted pork belly so much while traveling. It's not very complicated to make, only not for our Muslim friends and it takes one night ahead for preparation.
About 1kg Pork belly
1 tablespoon Shaohsing Rice Cooking Wine
Coarse Sea Salt
1 tablespoon Five Spices Powder
1 teaspoon Sugar
2 tablespoon Vinegar
Serve with mustard
1) Wash the whole piece of pork belly, clean up the hair, if any. Pat dry.
2) Rub cooking wine, salt, pepper, sugar, then five spices powder on the meat part of the pork belly and on the side. (not on the skin part)
3) Flip over with skin part on top. Put on a plate and keep in the fridge for 12 hours, without cover. Let skin dry up.
After 12 hours
4) Preheat oven. 200C/395F
5) Prick tiny holes all over skin of the pork belly with metal needles. Do not go as deep as the fat layer.
6) Place pork skin side on top. Wrap the pork belly with tin foil and make a tray shape on all four sides to avoid fat spilling out.
7) Brush vinegar on top of pork skin. Then rub and press a layer of coarse sea salt all over the skin, covering the surface.
9) Take away the whole layer of coarse sea salt.
10) Open up the tin foil. Place the pork belly over a wire rack and put back into the oven to broil for 10-15 minutes until the skin becomes cracking and puffy.
11) Cut into small pieces when cool down a little.
12) Serve with mustard.
1) The more tiny holes you prick on the pork skin, the crispier it becomes. But beware not to prick too deep till the fat part, otherwise, it would not become crispy.
2) Five spices powder is actually a mix of star anise, cloves, cinnamon, sichuan pepper, fennel seeds and sometimes including anise seed, ginger root, nutmeg, turmeric, amomum villosum pods, white cardamom pods, licorice, black pepper, mandarin orange peel.
3) Remember to turn on the ventilator. or your kitchen/ your friend's kitchen will be filled with crispy pork aroma!