- 1.3kg piece of belly pork, skin & scored
- 2 tsp Chinese five-spice powder
For the dipping sauce:
- 4 tablespoons soy sauce
- 1 small knob fresh root ginger, grated
- 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, but preferably overnight.
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.
Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C (fan 200C/gas 7), then cook for another 30 minutes until crisp.
Leave to rest on a board for at least 10 minutes.
To make the dipping sauce, mix all the ingredients together with 2 tablespoons of water.
Cut the pork into small pieces, then serve with the sauce.