Roast crispy pork belly

Ingredients

1.5 kg bonelesspork belly, with rind
For the marinade
4 tbsp coarsesea salt
2 tbsp roastedsichuan peppercorns, ground
5 tbsp chinese five spice
2 tsp freshly ground white peppercorns
1 tbsp sugar
To serve
iceberglettuce, cups
hoisin sauce
spring onions, shredded
cucumber, sticks

Method

1. Using a sharp knife or fork, pierce the pork rind all over.
2. Insert a meat hook into the meat to make it easier to grasp. Bring a pan of water to the boil, and using a large ladle, pour the hot water over the rind side of the pork several times. Set the pork belly aside.
3. Heat a wok over a high heat - add the salt, ground peppercorns, five spice powder, white pepper and sugar and stir-fry the mixture for 3 minutes everything is combined and heated through. Leave to cool slightly, and when warm enough to handle, rub this mixture onto the flesh side of the pork.
4. Using the meat hook, hang the pork to dry for 8 hours or overnight in a cool place. If you have a small fan that blows cold air – it’s a good idea to position the fan in front the meat.
5. Heat the oven to 200C/180C fan/gas 6. Put the pork on a rack, rind- side-up and set over a roasting tin half-filled with water.
6. Roast the meat for 20 minutes and then reduce the heat to 180C/160C Fan/gas 4 and continue to cook for another 2 hours, turning up the heat to 230C/210C Fan/gas 8 for the last 15 minutes. By now the rind will be crisp and the meat tender.
7. Leave the pork to cool for about 15 minutes and then carve it into bite-size pieces.
8. Serve in lettuce leaf cups, accompanied with hoisin sauce, shredded spring onions and cucumber sticks

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