Crispy Roast Pork Belly

Recipe served 4

Ingredients:

- 1 slab pork belly, about 900g-1kg

- To season (depending on the size of your pork belly): five spice powder, salt, white pepper

Instructions:

- The night before, pat your pork belly dry. Salt the skin of the pork belly generously, and place in the fridge on a wire rack, uncovered, overnight.

- Three hours before serving, remove the pork belly. Preheat your oven to 150C.

- Turn around and score the underside lengthwise. Season with five spice powder, white pepper and salt (but careful not to use too much), rubbing into the cervices. Turn around and poke holes all over the skin, patting dry. Rub with a thin layer of oil and season again with salt.

- Place onto a bed of foil and wrap around the edges, covering the meat, with the skin exposed. Place into the oven for 2 and a half hours, tightening the foil if needed.

- Remove from the oven and unwrap the foil. Crank the oven up to 230C. Unwrap the pork belly and place on the wire rack. Place back into the oven until the crackling forms, about 10 minutes.

- Let sit for 5 minutes before carving.