1.3kg piece of Belly Pork, scored
2 teaspoon Chinese powder
For the marinade:
4 tablespoon soy sauce
Fresh root ginger
1 tablespoon sweet chilli sauce
1 spring onion, finely chopped
- Rub the pork with the five-spice and 2 teaspoon sea salt then leave, uncovered, in the fridge for at least 2 hours. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed.
- Roast for 10 minutes before turning down the heat to 180C (fan 160C/gas 4), then leave to cook for a further 1½ hours.
- Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 2 tablespoon water. Cut the pork into small pieces, then serve with the sauce.