Crispy Golden Pork Belly


800-1.2kg Pork belly, skin on
1 ½ tbsp Chinese cooking wine
1 tsp Chinese 5 spice powder
1 tsp white pepper
1 tsp salt
1 tbsp white vinegar (helps conduct heat evenly)
200g rock salt


  1. Use an ice pick / sharp metal skewer or another tool to prick holes in the skin. Be careful not to pierce into the fat or flesh.
  2. Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.
  3. Sprinkle over the five-spice powder, salt and pepper. Rub all over the flesh (not skin)
  4. Turn right side up and place in a container. Deb skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hours).
  5. Preheat oven to 180°C (all oven types).
  6. Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly with a 1.5cm rim above the pork skin (to hold the salt in).
  7. Transfer pork to baking tray. Dab skin with paper towels.
  8. Brush skin with vinegar.
  9. Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
  10. Roast for 60 minutes.
  11. Remove the pork from oven and transfer onto work surface.
  12. Switch to grill/ broiler on medium high. Move shelf so it is at least 25cm from the heat source.
  13. Fold down foil and scrape all the salt off the top and sides. Return pork only (without foil) to baking tray.
  14. Place under grill/ broiler for 20 – 25 minutes, rotating tray once, until skin is golden, crispy and puffed.
  15. Remove pork onto cutting board. Slice into 1-1.5cm thick slices, then into smaller slices like pictured in post or into squares.