Crackling Chinese Roast Pork
I can eat Chinese roast pork all day long. I love the skin extra crispy.
1-1/12 pounds pork belly (3-layer)
1 tbsp coarse salt
1 tsp five-spice powder
2 tbsps rice vinegar mixed in with 1/2 tsp regular salt
Rinse the pork belly well and pat dry with kitchen towels. You have to make sure that the pork belly is really pat dry enough as we don't want moisture that will create steam inside the oven, this will not allow to skin to get all crispy and crackly and that's the opposite of what we want. Next, rub the coarse salt into the pork well. Allow to marinate for 30 minutes at least.
Meanwhile, pre-heat your oven to about 425 F. Prepare a tray for the pork to roast on by lining with some aluminium foil. Lightly grease the foil.
After the pork has marinated in the salt, rub the five-spice powder onto the pork. Place the pork belly on the tray and roast for 5 minutes skin-side up. Remove from oven and pierce the skin all over with a fork or skewer, the piercing will enable the skin to turn crackly once roasted. Brush the vinegar mixture on top of the skin.
Roast for another 25 minutes in the oven. Remove from oven and allow to rest for about 10-15 minutes. Slice and serve.