Serves 4-6 Ingredients
Crackling Chinese Roast Pork
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.