- 1kg piece pork belly
- 3 cloves garlic, crushed
- 2 tsp finely grated fresh ginger
- 2 tsp Chinese five spice
- ¼ cup light soy sauce
- ¼ cup hoisin sauce
- ¼ cup Chinese cooking wine
- ½ tsp olive oil
- 1 ½ tsp sea salt flakes
- ⅓ cup brown sugar
- Using a sharp knife, score the pork rind so that its evenly marked at 1cm intervals.
- Combine garlic, ginger, five spice, soy, hoisin, sherry in a ceramic or glass dish big enough to hold the pork belly. Place pork into marinade, skin side up, taking care not to get marinade on the skin side.
- Refrigerate, uncovered overnight, allowing pork skin to dry out.
- Preheat oven to steam cooking 170°C. Transfer pork belly to a large roasting tray, reserving marinade. Roast for 1 hour 20 minutes or until pork is tender. Brush the skin lightly with oil. Sprinkle with salt. Turn oven up to steam cooking 240°C and roast for 30 minutes or until skin has crackled evenly.
- Meanwhile, combine reserved marinade, sugar and ¼ cup water in a small saucepan. Bring to the boil. Simmer, uncovered for 10 minutes.
- Serve pork, rested, with marinade sauce, steamed Asian greens and steamed rice.