- 1.2kg pork belly
- 2 tbsp coarse salt
- 150g oyster sauce
- 2 tsp salt
- ¼ tsp five spice powder
- 2 tbsp Shaoxing wine
- 2L water
- Using a metal skewer or ‘pork skin sticker’ tool, poke holes across the pork belly’s skin without piecing through the fats and meat. Wrap the surrounds of the pork belly with aluminium foil, leaving the skin on top uncovered. Sprinkle and coat the pork skin with a layer of coarse salt.
- Bake the pork belly in a preheated oven at the highest temperature using only the top heaters for 25 mins. Remove and discard the salt on top of the pork skin. Scratch out any burnt skin.
- Place the pork belly back into the oven and roast until the pork skin starts crackling. The skin should be crispy and golden brown. Remove and leave to cool before chopping into bite-sized pieces.
Product used in recipe
- Lee Kum Kee - Panda Brand Oyster Sauce