2 medium slab of pork belly (abt 800g)
1 tsp garlic powder
1 tsp white pepper
1 tsp 5 spice powder
For brining the meat
1 tsp salt + 1 tsp sugar
For scalding the rind
2 cups water + 2 tbsp vinegar
- Wash and clean the pork belly. Remove any impurities by using a knife to scrape the skin of any hair etc.
- Place pork belly in a big bowl, skin side up. Add enough water just to reach beneath the skin layer of the meat. Brine it with 1 tsp salt and 1 tsp sugar. Place overnight in a fridge and rinse it with water the next day.
- In a pot, boil 2 cups of water with 2 tbsp vinegar. Scald the rind with the above mixture for 1 to 2 minutes and wipe dry.
- In a pan, dry fry salt, garlic powder, pepper and 5-spice powder for a few minutes under low heat till aromatic.
- Mix in sugar and rub mixture onto the meat part only, omitting the rind.
- Place meat in refrigerator for 1 hour or more. Then let the marinated meat rest to room temperature.
- Preheat oven to 450 degrees F. Before baking, use bamboo skewers to poke through the meat to hold it in place. Bake for 20 minutes, rind side up.
- Remove the pork belly from oven and use a bamboo skewer or fork to poke the skin as much as possible.
- Return pork belly to oven and continue to bake for another 15 minutes. Remove from oven and poke the rind as much as possible to get more cracklings.
- Return to oven and switch to broil mode. Broil the skin at least 4 inches away from the heating element for at least 5 minutes or more or until skin turns really crispy and is evenly browned.
- Remove from oven and sprinkle salt onto the cracklings.
- Place the baked pork to let cool for 10 minutes or more. Use a knife to scrape off any charred parts.
- Cut the roast pork belly into bite-sized pieces and serve with chilli and some sliced cucumbers.