Serves 6 people Cooking time 1 hour 45 mins (plus overnight to marinate)
2kg pork belly
2 tsp gluten free Shaoxing wine
2 tsp salt
1 tsp sugar
1/2 tsp Chinese five spice
2 tbsp white vinegar
1/2 cup Maldon Sea Salt Flakes
Coriander leaves and red chilli, to garnish
Method
Pat pork dry and place skin-side down on tray, rub Shaoxing wine into the meat (not the skin). Combine salt, sugar and five spice together, rub into the meat as well.
Turn pork so it’s skin-side up. Using a sharp metal skewer, prick holes all over skin. Let it dry out in the refrigerator uncovered, for 12-24 hours.
Preheat the oven to 200°C (180°C fan-forced). Place a large piece of aluminium foil on a baking tray. Place pork skin side up onto foil and fold up the sides around the pork snugly, allowing a 2.5cm high border around the sides to protect from charring.
Brush vinegar over skin and pack sea salt in one even layer over the skin. Roast for 1 hour 30 mins. Remove from oven. Discard top layer of salt and foil.
Place pork under medium low grill for 5-10 mins to crisp up. If your grill gets too hot, keep the pork as far away from the heat source as possible. Keep a close eye on it to prevent burning.
Once skin is crisp, remove from the oven and allow to rest for 15 mins before slicing.
