Ingredients
- 1pc frozen pork belly (around 600g)
- a few ginger slices
- 2pcs star anises
Marinade
- 1 tsp sugar
- 1 tsp salt
- 1 tsp five spice powder
- 2 tbsp Chinese rose wine
Other Ingredients
- 1 tbsp white vinegar (for two additions)
- 1 tsp baking soda
- 1.5 tbsp coarse salt
- certain aluminium foil
Instructions
- Prepare a pot of room-temperature water. Add in add star anises, ginger slices and pork belly. Boil over medium heat. Boil for about 10 minutes (after the water comes to boil), remove the pork belly and drain well.
- Pat dry the pork belly with kitchen paper.
- Remove the hair on the pork skin with tweezers or blow torch. Use a pork to poke holes on the pork skin. The more, the better (haha). Set aside to cool.
- Prepare marinade in a serparate bowl. Combine sugar, salt, five spice powder and Chinese rose wine.
- Pat dry the pork belly. Cut a few slits on the pork belly (the non-skin side) but do not completely cut through the meat.
- Wrap the pork belly in aluminium foil like an open box. Then remove the aluminium foil temporarily and set aside.
- Evenly marinate every part of the pork belly but NOT the skin. Put the pork belly back into the “aluminium open box” leaving the pork skin uncovered.
- Brush a thin layer of white vinegar on the skin. Refrigerate the pork belly in the “aluminium open box” overnight.
- Take out the pork belly from the fridge. Brush another thin layer of white vinegar on the skin. Rub baking soda onto the pork skin. Then cover the pork skin with a layer of coarse salt. Set aside for 30 mins.
- Preheat the oven to 180°C.
- Scrape off all the coarse salt with a knife. Wipe off all the remaining salt with kitchen paper.
- Bake the pork belly for 40mins.
- Turn up the oven to 220°C. Bake for another 10mins until the pork skin starts to char.
- Remove the pork belly from the oven. Scrape off the lightly charred bits.
- Cut the pork belly into cubes and serve.
