Roast Belly Pork

Ingredients:

500g belly pork with rind
2 bamboo skewers
1 tsp salt
1 tbsp oil
1 tbsp vinegar

Scalder:

2 cups water
2 tbsp vinegar

Marinade:

1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper

Method:

Skew the belly pork strip.

In a pan, boil 2 cups of water with 2 tbsp vinegar to scald the rind only (rind side down) for 1 minute.

Wipe dry.

Score the rind as well as the surface of the lean meat.

Mix salt, sugar, garlic powder, five spice powder and pepper in a bowl.

Rub the marinade mixture evenly onto all sides of meat.

With rind side up, rub the rind with 1 tsp salt and leave uncovered in refrigerator overnight to dry out the rind.

Rub the rind with oil, and bake the marinated belly pork with rind side up in preheated oven at 220 degrees C for 20 minutes.

Remove from oven.

Brush the rind with vinegar and return to oven at 250 degrees C for another 20 minutes or until pop-up bubbles are evenly appeared on rind.

Cool before cutting into bite size for serving.