Chinese roasted belly of pork

This dish smells so good I never want to share it. It's easy to prep and tastes much better if you marinade it over night. However, if you're short of time, an hour before as absolute minimum is also fine. 

Serves 4

1.5kg of boneless Pork Belly skin scored
4 tbsp Chinese five spice
2 tbsp sea salt
1 tbsp vinegar

1 tbsp honey
4 tbsp light soy sauce
Small knob of ginger, grated

To marinade the meat pour boiling water over the skin side of the  joint (this opens it up and creates blisters making good crackling). Once done, pat dry with kitchen paper.

Rub all the chinese five spice into the skin and flesh of the meat followed by the sea salt. Make sure you rub it well into the scored skin. Leave it uncovered overnight in the fridge.

Once the marinating process has finished take the meat out of the fridge to bring to room temp and heat the oven to 220C. 

Lay the pork on a rack over a roasting tin with about 1/2 inch of water in the bottom of it (this catches the fat and stops it spitting over the oven). Cook for 10 minutes then turn the heat down to 180C. 

After about 40mins into the cooking brush on some vinegar onto the skin - this will blister the skin and make it even crispier. Cook for a further 50 minutes. 

Before vinegar

After adding vinegar

Meanwhile make your sauce by adding all the ingredients together in a dish and stirring it up to dissolve the honey. 

Check your meat, if the skin isn't crispy (it will look dark, but it isn't burnt I assure you) then put it back into the oven for a further 15 minutes checking on it every now and then to see how the skin is going. Once crisp take it out of the oven and rest for at least 15mins.

Carve and serve with the sauce, noodles/steamed rice and steamed greens. 

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