Ingredients:
For Pork
800g pork belly, skin on
1/2 cup sea salt
1 tablespoon vinegar, for brushing
For Marinade (mix well in a small bowl):
2 tsp five-spice powder
1 tablespoon sea salt (cooking salt)
1/4 tsp white pepper
1 tsp sugar
1 cube red fermented beancurd
1 tsp vegetable oil
Directions:
1. Clean the skin of pork belly by using a sharp knife to scrap top layer of gunk off and also using tweezers to pull out any remaining hair on the skin.
2. Rinse the pork under the tap and drip dry. Then, pat dry all over with a few paper towels. Place on a chopping board, and poke holes all over the skin, as many as you possibly can using the tip of a sharp knife.
3. Turn the pork over skin side down. Rub the marinade all over the meat, including the sides of the pork. Avoid getting any on the skin.
4. Carefully turn the pork over onto a clean plate, skin side up. Check that the skin is dry, if not pat well with paper towel. Rub 1 tablespoon salt all over the skin until evenly covered. This will draw out the moisture. Place the pork in the fridge, uncovered, for 2-4 hours.
5. Preheat oven to 220°C. Place a large piece of aluminum foil onto a baking tray and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
6. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes.
8. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes, and then slice (with a very sharp cleaver). Serve hot.
