Serves 4-6 In­gre­di­ents

Crack­ling Chi­nese Roast Pork

Buckinghamshire Advertiser - - FOOD AND DRINK -

1.5kg bone­less pork belly, with rind

For the mari­nade:

2tbsp coarse sea salt 1tbsp ground roasted Sichuan

pep­per­corns 2tsp five spice pow­der 1tsp freshly ground black pep­per 2tsp sugar Pierce the rind side of pork with a sharp fork or knife un­til the skin is cov­ered with fine holes.In­sert a meat hook into the meat to se­cure it. Bring a pot of wa­ter to a boil, and us­ing a large la­dle, pour the hot wa­ter over the rind side of the pork sev­eral times. Set the pork belly aside. Heat a wok un­til it is hot, then add the salt, pep­per­corns, five spice pow­der, pep­per and sugar and stir-fry the mix­ture for three min­utes un­til it is hot and well mixed. Al­low the mix­ture to cool slightly. When it is warm enough to han­dle, rub

this mix­ture onto the flesh side. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Pre-heat the oven to gas mark 6/400F/200C. Place the pork on a rack, rind side up over a tray of wa­ter. Roast for 15 min­utes. Then re­duce the heat to gas mark 4/350F/180C and con­tinue to roast for two hours. Then turn up to gas mark 8/450F/230C for 15 min­utes. Re­move and al­low pork to cool. Then carve it into bite-size pieces, ar­range on a plat­ter, and serve.

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