January 28 signals the start of the Chinese New Year. For 2017 it’s the turn of the rooster and to celebrate The Man Times has decided to honor the rooster by not eating it and eating pork instead. So it’s lucky for the chicken I suppose.
This recipe is so easy. The only way to simplify it further would be to get the pork to rub itself in 5 spice and salt and jump in the oven.
To get the best flavor use a pork belly from one of the supermarkets “finest” range or go to a decent butcher for some locally sourced meat. The great thing about pork belly – even the best you can get is it’s really cheap, which means you can buy more!
Try to leave the pork belly once covered with the rub overnight – this will ensure that the salt and spice has done its work and gives you seriously crispy results. I’ve also included a dipping sauce which again is very simple but satisfying.
You will need:
1 – 1.5kg slab of boned pork belly, skin scored deeply
2 tsp of sea salt
2 tsp Chinese five-spice powder
5 tbsp Dark soy sauce
1.5 tbsp Sweet chilli sauce (Chinese or Thai)
1 tsp of fresh ginger grated (you can buy it pureed for ease)
1 finely sliced spring onion
1 tbsp of water (or more if too thick)
Take the pork belly and rub all over with the 5 spice and sea salt then place in the fridge for a few hours or over night if you have the time, the longer the better.
Before cooking, remove the pork from the fridge and allow to get to room temperature (this helps with the crispiness). Heat your oven to its max temperature and when ready place the pork into the top of the oven directly on a wire rack with a roasting tin underneath to catch the fat.
Blast the pork on the ovens highest setting for 10 mins then turn down to 180C. Leave to cook for around 1½ hrs. Check the pork just before the end of the cooking time to see if the skin is crisping. If it needs a bit of help achieving the crispy perfection required whack the oven up to 220C and cook for another 30 mins or so until crisp.
Remove from the oven and allow the pork to rest for at least 10 mins or so before slicing into bite sized cubes/chunks.
To make the dipping sauce mix all the ingredients together in a bowl and serve with the pork. Oh and you’ll need some beer to drink with it.