Crispy Roast Pork Belly

Ingredients:

1kg free range pork belly, with skin scored into 1 cm squares

For the marinade:

1 tsp garlic powder

1/2 tbsp sea salt

1/2 tsp five-spice powder

1/2 tbsp gluten free soy sauce

For the skin:

1 tbsp sea salt flakes

1 tbsp cider vinegar or lime juice

Method:

1. Place the pork in a container, skin-side up and pour boiling water from a kettle over it until submerged, then set aside for 5 minutes.  Drain, then repeat 2 times.  This removes excess fat (and impurities) to make sure the skin goes crisp.  Drain and dab the skin dry with paper towels.

2. Mix the pork marinade ingredients together in a bowl.  Turn the meat over and rub the marinade on the meat side.  Turn the belly over to the skin side and continue to pat try.  Sprinkle with sea salt and rub in the cider vinegar.  Set aside for at least 2 hours, removing any excess moisture on the skin with paper towels every 30 mins.

3. Preheat the oven to 220C.  Line a roasting tin with parchment paper and place a metal rack on top.  Place the pork belly on the rack and roast for 1 hour skin-side up, then turn over for 10 minutes until the pork is tender. Leave the pork belly to cool completely.  It is then ready to slice.