Preheat oven to 110 degrees C

1kg slab of belly pork, cleaned and pat dry

1 teaspoon sea salt

1 teaspoon rice wine vinegar

Oil

MARINADE RUB

1 teaspoon five spice powder

1 teaspoon salt

1 teaspoon honey

2 teaspoons shaoxing wine

Leave the belly pork in the refrigerator uncovered over night. This dries the skin to shattering crispy deliciousness. You can omit this part if you have no time. Make a little boat with aluminium foil that can sit the belly pork loosely inside and place on a baking tray. Mix the Marinade Rub ingredients together. Turn the belly pork upside down and rub the Marinade Rub ingredients all over the meat side – do not rub into the skin. Flip the belly pork over and poke holes all over the topside skin.

Dry the skin with paper towels, and brush a thin film of rice wine vinegar all over the skin and sprinkle with salt. Place the belly pork into its canoe, skin side up and roast for 50 minutes. Remove from oven and brush a light coating of oil on the skin. Increase oven heat to 200 degree C and roast for about 35 minutes. Keep a look out and once the skin is a rich golden brown and temptingly crackling and puffy, remove from oven. Let rest for 20 minutes, sprinkle with a little salt and slice to serve.