Ingredients:
- 2 slabs of pork belly (1.5kg)
- oil
- salt
Marinade:
- 2 pieces of red fermented beancurd (nam yue) - mashed
- 1 tsp pepper
- 2 tbsp chinese cooking wine
- 1 tsp sesame oil
- 1 tsp five-spiced powder
- 2 tsp sugar
Procedure:
- Wash the pork and pat dry with kitchen towel.
- In a small bowl, combine the marinade ingredients and mix well.
- Turn the pork skin-side down on a rack and using the tip of a knife, prick all over the pork.
- Rub the marinade evenly all over, including the sides (but not the skin).
- Place the pork, skin-side up in a tray or a container and wipe the skin thoroughly with paper towel. Leave the pork in the refrigerator, uncovered overnight.
- Bring the pork to room temperature before roasting (at least 2 hours).
- The skin will dry out after refrigerated overnight. If not, give it a little blow-dry with hair dryer. (The drier the skin, the better the cackling when roasted).
- Preheat oven to 230 deg C.
- Place pork, skin-side up on a rack set over a roasting pan.
- Drizzle oil all over the skin of the pork, then sprinkle enough salt to fully cover the entire skin.
- Put the pork into the oven and roast for 20 minutes.
- Then reduce the oven to 200 deg C and continue roasting for another 50 - 55 mins.
- Remove meat from the oven and allow to rest for 10 - 15 mins before cutting. Brush away excess salt.
Source: Minty's Kitchen
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