Crispy Pork Belly

Ingredients

• 3 1/4 lbpork belly, one piece, skin on and scored
• 2 tspfive-spice powder
• 1 tspwhite pepper
• 3 tbspwhite vinegar, for the skin
• 1/4 cupcoarse salt, for the skin crust
• 2 tspsea salt, for the meat
• 4 clovegarlic, crushed

Method

1. 1

   Turn the belly meat-side up and rub in the five-spice, white pepper, sea salt and crushed garlic, keeping every trace of it off the skin.

2. 2

   Prick the skin all over, wipe it with the vinegar, then leave the belly uncovered in the fridge, skin upwards, overnight.

3. 3

   Heat the oven to 320°F. Wrap foil tightly around the sides of the belly so it stands proud of the meat like a wall, leaving only the skin exposed, and bake for an hour.

4. 4

   Raise the oven to 425°F. Pack the coarse salt in a solid layer over the skin and roast for thirty minutes, then crack the salt crust off and discard it.

5. 5

   Return the bare belly to the top of the hot oven and roast until the skin has puffed into hard golden bubbles all over.

6. 6

   Rest for ten minutes, then chop into thick fingers with a heavy cleaver, cutting down through the crackling in one confident stroke.