Crispy pork belly
|2 kg||pork — belly, bone in and skin on|
|1||sea salt and freshly ground black pepper|
|2 tsp||chinese five-spice powder|
|2 Tbs||fennel — seeds|
|2 tsp||pnp castor sugar|
Preheat the oven to 230°C.
Prick skin of pork all over with a sharp knife (the more holes, the crispier the skin).
Place pork, skin side up, in a colander and pour a kettleful of boiling water over skin. Dry pork well with paper towel.
Rub with plenty of salt, pepper, spices and sugar.
Place pork skin side down on the rack of a roasting pan. Half-fill pan with water (to reduce smoke) and roast for 30 minutes.
Turn and roast for a further 30 minutes.
Reduce heat to 180°C and cook for another 1-1.5 hours. Crackling should be golden and puffy, and sound hollow when tapped. Allow meat to rest for at least 20 minutes, carve and serve with Asian greens, soy sauce and steamed rice
More good ideas: Serve pork with plum sauce or top thick slices of fresh bread with sliced pork and Pick n Pay apple chutney.