Recipe adapted from Table for 2 or more
2kg pork belly with skin
2 Tbsp salt
1/2 Tbsp seasoned pepper (Ajishio)
1/2 Tbsp salt
1/2 Tbsp 5 spice powder
1 large clove of garlic (smashed to a paste with some salt from the above allocated 1/2Tbsp)
1.5 cubes of Chinese Red Fermented Beancurd (Nam Yue), come to about 1/2 Tbsp
1 Tbsp Chinese cooking wine or Shao Xing wine
To brush on pork (later during roasting)
2 Tbsp Rice Vinegar
1. Mix bottom marinade together. Rub marinate on the pork belly generously. Turn over and rub salt on the SKIN part of the pork.
2. Place pork in the fridge over night, SKIN SIDE UP, uncovered to allow skin to dry up as much as possible.
3. The next day, preheat oven at 200C/220C. (Top and bottom heat or with convection on)
4. Prepare an elevated roasting rack, with a pan underneath. Or just use whatever grilling pan that comes with your oven. (I placed the pork directly on the wire rack with the cooking sheet at the bottom to catch drippings.)
5. Roast pork for 40 minutes (adjust according to the weight of the pork)
6. Remove pork from oven, and turn up the temperature to 250C (grill or top heat only).
7. Prick holes all over pork skin with a sharp knife.
8. Brush vinegar over pork skin. Clean or change tray to minimize smoking from drippings.
9. Return pork(on elevated rack) to oven and bake for another 40 minutes (skin side up this time) or until the skin is slightly charred.
10. Rest pork and allow to cool before slicing.