2 medium slab of pork belly (abt 800g)
1 tsp garlic powder
1 tsp white pepper
1 tsp 5 spice powder
(for one slab of pork belly, use half of each of the seasonings)
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 weber grill to high. (about 400 degrees F). Place a piece of aluminium foil in the centre of the grill. Put a trivet on top and place the pork belly on it. Grill for 20 minutes, rind side up.
- Remove the pork belly from grill and use a bamboo skewer or fork to poke the skin as much as possible.
- Return pork belly to grill and continue to cook for another 15 minutes. Remove from oven and poke the rind as much as possible to get more cracklings. Sprinkle salt onto the cracklings.
- Return to grill and continue to cook another 5 to 10 minutes until skin turns crispy and is evenly browned.
- Place the grilled pork on a tray 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.