Slow-roasted Pork Belly with Five-Spice Powder

Thoroughly wash and pat dry the pork belly. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. In a bowl, mix five-spice powder, 1 tbsp sea salt, sugar, white pepper, minced garlic, and grated ginger. Rub this mixture generously over the meaty side of the pork belly, then brush with Shaoxing rice wine. For the skin side, only rub with the remaining 1 tbsp of sea salt. Place the pork belly on a wire rack, skin-side up, and refrigerate for at least 4 hours, or ideally overnight, uncovered, to dry out the skin.

Preheat your oven to 150°C (300°F, 130°C fan-assisted). Place the pork belly on a wire rack, skin-side up, over a roasting pan. Pour 250 ml of water into the bottom of the roasting pan. Roast for 2.5-3 hours, or until the meat is very tender. The water helps prevent the meat from drying out and creates steam to soften the skin.

Remove the roasting pan from the oven and increase the oven temperature to 220°C (425°F, 200°C fan-assisted). Brush the pork belly skin with rice vinegar, then return it to the oven. Roast for another 20-30 minutes, or until the skin is golden brown and crackling. Keep a close eye on it to prevent burning.

Once the skin is perfectly crispy, remove the pork belly from the oven and transfer it to a cutting board. Loosely tent it with aluminum foil and let it rest for 15-20 minutes before slicing. Serve with fresh vegetables, rice, or mashed potatoes.