CRISP CHINESE PORK BELLY

Crisp Chinese pork belly image

This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce

Provided by Barney Desmazery

Time 4h10m

Number Of Ingredients 6

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Ingredients

1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
2 tsp Chinese five-spice powder
4 tbsp soy sauce (we used Kikkoman)
small knob fresh root ginger , grated
1 tbsp Thai sweet chilli sauce
1 spring onion , finely chopped

Steps:

Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium