Sio Bak (Crispy Roast Pork Belly)

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Ingredients: 
1.5kg pork belly
White vinegar for brushing
Sea salt for covering the skin
Marinate:
2 tbs five spice powder
2 tsp salt
1 tbs pepper
2 tbs shaoxing wine
To be added to boiling water for blanching the pork belly:
4 slices ginger
6 cloves garlic
2 tbs shaoxing wine
Method:
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Blanch the pork belly in boiling water with the ginger, garlic and wine for 10 mins
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Remove and rinse under cold running water
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Pat dry the pork belly with paper towels and poke the softened skin with a fork as many holes as you can
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Turn the meat over and cut slits lengthwise
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Prepare the marinate for the pork
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Rub the marinate all over the underside of the pork belly and insert some sliced garlic in between the cut slits
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Place the marinated pork skin side up in a container and leave it in the fridge for at least 4 hours – overnight is even better
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Remove the pork from the fridge and wrap it with aluminium foil with the skin expose
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Brush enough white vinegar to cover the exposed skin
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Cover the whole skin with sea salt
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Put it in the oven and roast at 200 C for 40 mins
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Take it out of the oven and and remove all the baked salt from the skin
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Place the roasted pork on a wire rack with a tray underneath
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Roast the pork again but this time at 220 C with grill setting until the skin turns bubbly and crackly
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Let the roasted pork belly rest for at least 20 mins before cutting to be served
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Enjoy!