Serves 6-8
INGREDIENTS
1kg baby pork belly
1/2 tsp fine salt
1/2 tsp white pepper
1/2 tsp five-spice powder
1 Rinse the pork belly and pat dry with kitchen towels. Mix the salt, white pepper and five-spice powder.
2 Place pork belly on a plate with the skin facing downwards. Rub the top and sides of the pork belly with the salt mixture. Do not season the skin.
Flip the pork belly over and chill it for at least 6 hours to dry the skin
3 Preheat oven to 220 deg C for 15min. Place pork belly (with the skin facing down) on a metal rack or tray lined with aluminium foil and bake for 40min.
4 Remove pork belly from the ovenand prick skin all over with the tip of a knife or a fork*
* To prick the skin more thoroughly and easily, use a pricking tool designed for making roast pork, available at Sia Huat at 7 Temple Street, Tel: 6223-1732.
5 Return the pork to the oven with the skin facing up. Switch the oven to the grill mode and grill for 30min until the skin turns golden and blisters. Watch to make sure the skin of the pork belly does not burn.