SOY PORK BELLY WITH CRACKLING

SERVES 4 PREP 20 MINS + MARINATING COOK 1¼ HOURS

1.2kg bone-in pork belly, skin scored 2 tbsp five-spice powder 2 tbsp light soy 1 tbsp caster sugar 2 tsp salt 2 garlic cloves, crushed

PICKLED VEGETABLES

1 cucumber, thinly sliced 1 carrot, peeled, thinly sliced 2 tbsp rice wine vinegar 1 tsp salt 1 tbsp sugar 1 long red chilli, finely sliced

1 Bring a large saucepan of water to boiling point. Add pork, ensuring it’s completely covered. Return to boil and cook 2 mins. Drain well. When cool enough to handle, pat dry with paper towel.

2 Meanwhile, in a medium bowl, combine spice, soy, sugar, salt and garlic. Add pork and massage in marinade. Chill, uncovered, d, skin-side up, 1½ hours.

3 Preheat oven to 180ºc. Return pork to room temperature. Place on rack k in a baking dish, skin side up. Pour a little water into pan (not touching pork). Bake 45 mins. Increase oven to 220ºc. Drain water from dish. Cook pork a further 15-20 mins until skin is blistered and golden. Rest 10 mins.

4 PICKLED VEGETABLES

Meanwhile, in a medium bowl, combine cucumber, carrot and chilli. Sprinkle with salt. In a small bowl, stir vinegar and sugar together until sugar is dissolved. Pour over vegetables. Cover and set aside for 20 mins.

5 Cut pork into cubes or slices. Serve with pickled vegetables.