[Ingredients]
4kg pork belly
2tbsp salt
4 cubes fermented red beancurd (nan lu)
2tbsp five spice powder
2tbsp coarse sea salt
2tbsp pepper
2tbsp rice wine
Rice vinegar - for brushing over skin
4-6 metal skewers
Meat pricker/fork
[Steps]
Pork holes on belly skin.
Sprinkle salt over and rub into skin.
Mix fermented beancurd, five spice powder, sea salt and pepper together. Spread on meat side of the pork belly.
Place belly on a wire rack, meat side down and air dry for 4hrs.
Insert skewers into belly to keep it flat during roasting. Roast at 200degC for 2hrs.
Remove from oven, brush vinegar onto skin. Place back in the oven and roast at max heat till the skin chars.
Remove from oven, scrape off charred parts.
Remove skewers and let belly rest for 30mins. Slice into serving pieces.
Adapted from The Meat Men
Video tutorial click here