Pre-Preparation time:
Seasoning the Pork 2 hours before roasting
Cooking time: 1 hour

Special Equipment:
Roasting Rack and Oven Tray

Ingredients

1.7kg Belly Pork with skin scored and preferably with bones on the underside
½ teaspoon of Salt
pinch of Five Spice Powder

2 teaspoons of Salt

Hoisin Sauce to serve*

Create

Mix the ½ teaspoon of Salt and the pinch of Five Spice Powder together in a small bowl and then rub on the underside of the Belly Pork at least two hours before roasting. Refrigerate.

Before roasting, take the pork out of the fridge about hour before (if a cold day) or half an hour before (if a warmer day).

Heat up the Oven to 180C (350F). Prepare the Roasting Rack on the Oven Tray.

Put the Belly Pork (skin side up) on a Roasting Rack on top of the Oven Tray. Rub the skin with the 2 teaspoons of Salt evenly across the skin. Do this just before the pork is about to be put into the oven.

Roast for 1 hour. The pork together with the skin will have turned a lovely golden brown colour.

To create a crunchy crackling, turn the oven setting to the grill setting and with the skin still facing up, allow the griller to heat the skin for 3 mins. The skin may start to bubble and crackle which will in turn bring about a lovely crunch to the skin.

Once ready, remove the pork from the oven. Allow to cool for a little while before trying to slice. I like to separate the bones and the crackling first before serving. This can be done by carefully running a knife across the bottom of the pork to separate the bones and likewise running the knife across the skin to separate the crackling. Evenly cut the pork into desired size. Keep the bones (if desired or chop up into smaller pieces). Cut the crackling into slices and serve on top of the pork.

This Roast Pork is great with Hoisin Sauce and can be served with steamed rice and a plate of stir fried Asian Greens.

Serves 2-3

*Refer ‘The Asian Pantry’