CRISPY BELLY PORK

I find that visiting a traditional Chinese restaurant is a sensory explosion; my local restaurant hangs roasted ducks perfectly in the windows alongside slabs of belly pork with its crispy skin and juicy meat. The gloriously rich colours and smells entice my family in every time.

1kg (2lb 4oz) pork belly

2 tbsp Chinese rice wine

1½ tbsp Chinese five spice

2 tbsp rice vinegar

125g (½ cup) rock salt

From the store cupboard

2 tsp salt

1 tsp white pepper

sugar for dipping

Using a sharp skewer, ice pick, or meat tenderiser, pierce the skin of the pork, trying not to puncture the meat underneath. The more holes you can pierce into the skin the crispier it will be at the end.

Lay the pork belly skin-side down. Massage the rice wine into the meat side only, followed by the Chinese five spice, the 2 teaspoons of salt and the white pepper. Now place the pork belly into a dish skin-side up, pat dry the skin with kitchen paper and place into the fridge, uncovered, overnight.

When you are ready to cook preheat the oven to 180°C (350°F).

Place the marinated pork on to a piece of foil. Fold all four edges up the sides of the pork belly, covering the meat but not the skin. Dry the skin again with kitchen paper and then brush with the rice vinegar. Cover the skin completely in the rock salt and place it into the oven for 1 hour.

After 1 hour, remove the salt crust from the pork belly and transfer the meat to a clean baking tray, discarding the foil. Return the pork belly to the oven uncovered for 30–40 minutes. Finally sit the pork under a hot grill (broiler) for 8–10 minutes until super crispy but not burnt.

Transfer to a wire rack to cool. Once cooled, turn the pork over (skin-side down) and slice into bite-sized pieces. Arrange on a plate skin-side up and serve with a bowl of sugar to dip the pork in to.