1 tbsp sichuan pepper
1 tbsp five spice
1 kg pork belly
2 tbsp good quality red wine vinegar
Fry salt, sichuan pepper and five spice without oil at low heat for a few minutes.
Put the pork belly on a chopping board and score the fat in a criss cross manner. Rub the meat all over with oil, then rub the marinate into the meat. Cover the pork up and put it to one side in a roasting tray (preferably, kept in the fridge for a day)
Preheat the oven to 220 degrees. Put the pork in the oven and roast for 10 minutes. Lower the heat to 160 degrees and roast for 1 hour. Bast the pork with the red wine vinegar and continue roasting for 20 minutes at 220 degrees or until the skin is nice and crispy.
Serve with a dollop of dijon mustard
Well the cooking method is exactly the same as Jamie Oliver’s Italian Roast Pork, the difference is in the seasoning.
It’s good that pork belly isn’t readily accessible in London or else it may be a frequent item on my table which is not exactly that beneficial for my health…
It actually is now…