Preparing the pork:
1. Let’s start off by preparing the pork belly, flip the pork belly over so that it is facing skin side down. Now score the pork on the flesh sides going along the pork belly slicing into the pork approximately half way through the flesh. Doing this will help the marinade penetrate into the meat. Next flip the pork over again and using a spiked meat tenderiser score the pork on the skin side to create as many small holes in the skin as humanly possible. Literally the more the skin is pierced the crispier the skin will become. If you don’t have a meat tenderiser then a bunch of sharp toothpicks would also work.
Dry Rub Marinade:
2. Now let’s move onto the dry rub marinade, in a small bowl add 1 1/2 tbsps Chinese five spice, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper and 1 tbsp white sugar. Mix all the spices well and we can move onto seasoning the pork belly.
3. Next we want to season the pork generously on the flesh side only. The reason to keep the skin side dry is to prevent the skin from burning during the high heat cooking process. When seasoning ensure to also season within were we sliced into the meat to give the pork maximum flavour. When seasoned flip the pork skin side up and wipe off any of the dry rub if on the skin.
4. Now seasoned, measure out a Sheet of tinfoil large enough to cover the sides and base of the pork belly. Next add the pork belly into the centre then enclose the edges of the tinfoil to cover the pork leaving the skin side exposed. Now lightly brush the skin side with 1-2 tbsps pf distilled vinegar then when brushed lightly season the skin with salt. At this point the pork is ready to dry out, place the pork onto a tray and place uncovered into the fridge and allow the pork to dry out for 12-24 hours.
The following day:
5. The next day after 12-24 hours the pork skin should now be fairly dry and it is at this point where we can begin to roast the pork. Before cooking, preheat an oven to 110°c and also attack the skin one more time using the spiked meat tenderiser. Next add the pork belly to the oven and roast low and slow for 1 hour or until the skin becomes completely dry.
6. After 1 hour of slowly roasting, remove the pork from the oven and place to one side. Set the oven temperature up to 200°c and brush the skin of the pork with a touch of cooking oil. Place the pork back into the oven and roast again at 200°c for 45-60 minutes.
Chilli Soy Sauce:
7. Whilst we wait for the pork to finish its final roast we can prepare the simplest of sauces to go with the pork. In a small bowl simply add 2 minced garlic cloves, 2-3 tbsps chilli oil, 2 tbsp sesame oil, 2 tbsp light soy and 2 tbsps of black rice vinegar. Mix well then place the sauce to one side.
8. Now back to the pork, after 45-60 minutes the skin should now be completely crisp and have slightly bubbled. Remove from the oven and set to one side to briefly cool. At the bottom of the tin foil an intense gravy should have been made from the roasting juices, save this to drizzle over the pork or add a touch to the dipping sauce (a little goes a long way). To finish the pork slices lenghwaysinto stips then chop each strip into bite sized pieces then we are ready to serve.
9. To serve lay out the chopped pork belly onto a serving plate and drizzle a touch of the roasting juices over the top. Nourish with some of the dipping sauce on the side and some fresh steamed rice or leafy vegetables….
As for the whole cook/drying of the pork this step cannot really be sped up unfortunately as it is these steps that will give you the crispiest of skin. To take the roasting of the pork to another level roasting inside of a bbq would really up the ante. I hope you like this recipe and peace!