The Chinese spices add another dimension to a great, cheap cut of meat.
- 1.5 kg boneless pork belly with rind on
For the seasoning
- 3 tablespoons of sea salt
- 2 tablespoons roasted sichuan peppercorns ground
- 4 tablespoons of Chinese five spice
- 2 tablespoons of clear honey
- For this recipe the idea is to pierce the pork rind rather than score it. You can use a pointed knife or a carving fork. Take some time to pierce the rind thoroughly.
- Bring about an inch of water to the boil in a roasting tin over the hob, and using some hefty tongs hold the belly of pork over the tin. Now baste the rind with the water using a ladle.
- Mix all of your seasoning ingredients together and rub them into the flesh side of the belly, not the rind side.
- leave your belly of pork for at least 8 hours to take on the flavours.
- To cook, place your belly of pork on a rack rind side up, and place in the oven at 200C for 30 minutes before lowering the heat to 180C and cooking for another hour and a half.
- When your pork is cooked, leave it to rest for around 5 minutes and then chop it roughly into chunks.