Chinese Pork Belly
Servings 5
Ingredients
- 1 kg Pork belly
- 1 tbsp Rice vinegar
- 1 tbsp Chinese five spice
- 1 tsp Salt
- 1 ⁄3 cup Coarse salt
Instructions
- Pat the pork belly dry.
- Score the skin finely (0.5cm apart).
- Brush the meat (Not the skin) with the rice wine vinegar.
- Rub the meat with the five spice & salt.
- Place on a piece of tinfoil, skin side up, use the foil to cover the sides, leaving the skin exposed.
- Place in the fridge for ~12 hours to dry the skin out further.
- Preheat oven to 200C.
- Cover the skin with the coarse salt.
- Keeping the foil in place, put the pork into a baking dish/tray and place on a lower shelf in the oven.
- Cook for around an hour (Internal temp should hit 80C).
- Remove the foil, saving the juices & fat, scrape the salt from the skin and put under the grill/broiler.
- Cook for a further 20-30 minutes until the skin is golden brown & bubbly.
- Remove from the oven and leave to rest for a few minutes.
- Slice & serve.
Notes
Sourced from: Diet Doctor
