Crispy Five-Spice Pork Belly Roast

1.Prepare the Pork Belly (24 Hours Ahead): Using a sharp knife or razor blade, score the pork belly skin deeply in parallel lines, about 1 cm apart, ensuring you cut through the skin and fat layer but do not pierce the meat. Pat the skin completely dry with paper towels. Rub the skin with white vinegar, which helps draw out moisture, and pat dry again. This step is crucial for crackling.

2.Season the Meat: Flip the pork belly over. In a small bowl, combine the soy sauce, five-spice powder, rice wine, brown sugar, grated ginger, minced garlic, fine sea salt, and sesame oil. Rub this marinade thoroughly into the meat side of the pork belly, avoiding the skin.

3.Salt the Skin: Place the pork belly, skin-side up, on a wire rack set over a baking tray. Cover the skin entirely with a generous, thick layer of coarse sea salt. Do not rub the salt in; just let it sit on top. Refrigerate uncovered for at least 12 hours, or up to 24 hours, to allow the skin to dry out completely.

4.Preheat and Prepare for Roasting: Preheat your oven to 160°C (320°F). Before placing the pork in the oven, carefully scrape off all the coarse salt layer from the skin. Pat the skin dry one last time if any moisture has surfaced.

5.Initial Roast: Place the pork belly (still on the wire rack over the tray) into the preheated oven. Roast for 90 minutes at 160°C. This low-and-slow cook renders the fat and imparts the deep five-spice flavor into the meat.

6.Achieve the Crackling: Increase the oven temperature to 240°C (465°F). Move the pork belly to the upper rack of the oven (closer to the heating element). Roast for another 20 to 30 minutes, watching carefully, until the skin has puffed up and transformed into a golden, bubbly, hard crackling. If only parts are crackling, you may use the grill/broiler setting for 2-3 minutes, but watch constantly to prevent burning.

7.Rest and Serve: Remove the pork belly from the oven and let it rest on a cutting board for 10 to 15 minutes. This allows the juices to redistribute. Cut the pork belly into thick slices or squares, ensuring each piece has a generous portion of the crispy crackling. Serve immediately alongside rice or steamed greens.