Ingredients:
- 1.75kg pork belly, bones left in, scored
- spice rub:
- 3 cloves garlic
- 1 tsp black peppercorns
- 1 tbsp sea salt flakes
- 2 tsp Chinese 5-spice powder
Method:
Wipe the meat to remove moisture.
Peel garlic, then pound it with peppercorns, salt and 5-spice powder using pestle and mortar.
Lay the pork, skin side down in a china, glass or stainless steel dish, then rub the spice mixture into the flesh. Cover the dish and leave in a cool place for about 4 hours.
Set oven at 220C. Put the pork, skin side up, into a roasting tin. Leave in oven for 30 mins, then turn heat down to 180C and roast for further 50-60 mins. Test for tenderness with knife and check the juices are clear. Roast a little longer if necessary.
When ready, remove from the tin and rest on a chopping board for 15 mins.
Serve with stir fried greens and steamed rice.