Five-spice oven roasted pork belly

Pork belly time!

This time it's a Chinese style flavour with five-spice, chilli oil and pickled ginger (recipe online soon).

Ingredients (4p):

• 1 kg pork belly (no skin) • ½ cup rocksalt • 2 tsp Chinese five-spice • 2 tbsp oil • 2 tbsp light soy sauce • 2 tsp honey • garlic powder • black pepper •

1. Start one day in advance with salting your pork belly on the fatty size with the rock salt. Put in the fridge without covering and let sit over night.

2. The next day, whipe off the salt as much as possible. Mix the oil with the five-spice, soy, honey and garlic powder.

3. Pre-heat your oven at 170°C. Place the pork belly fat side down on an oven rack with a tray underneath. Brush the marinade on the non-fatty side, add the black pepper and put in the oven for 1 hour. Keep a close eye on it, you don't want the honey to get to dark. Is needed, cover with foil (I didn't need to, but this can be different with another oven).

4. After one hour, flip the pork belly. The fat side is now on top. Get the marinade and pepper and cover the fat side. Put back in the oven for another hour.

Don't cover anymore or the fat will get soggy.

5. Once it's done let it rest for 5/10 minutes. Slice into 1 cm pieces and serve over steamed rice. I added chilli oil and pickled ginger, together with stir-fried bok choi.

Enjoy!