Directions
- 1Score the pork belly skin.
- 2Inject the pork belly with Chinese cooking wine.
- 3Sprinkle the pork belly with five spice, salt, and white pepper.
- 4Rub the spices into the pork belly.
- 5Refrigerate uncovered for 12 hours.
- 6Wrap the pork belly in aluminum foil.
- 7Place the foil-wrapped pork belly on a baking sheet.
- 8Brush the pork belly with white vinegar.
- 9Cover the pork belly with rock salt.
- 10Roast for 60 minutes at 180C/350F.
- 11Remove the salt crust and place the pork belly in a preheated grill/broil oven 25-30 cm from the heat for 20-25 minutes until crispy.
- 12Slice and serve with mustard.
Ingredients
- 1 pork belly
- 2 tablespoons Chinese cooking wine
- 1 tablespoon Chinese five spice
- 1 tablespoon salt
- 1 teaspoon white pepper
- 2 tablespoons white vinegar
- 2 cups rock salt
Equipment
knifemeat injectorglass containeraluminum foilbaking sheetovenbrush
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