AF Roasted pork belly

After this recipe which used the BBQ to avoid splattering the oven, here's one for the AF. I'm not sure I want to splatter my AF either! From this video by CCherryleungg

Ingredients

500g pork belly

Method

1. Place pork belly skin side down into a shallow pan with 1 inch of water, to soften the skin. Water only covers the skin rather than all the meat, to avoid cooking the meat.

2. After 5 minutes, remove and allow to cool down. Use a knife or similar to poke tiny holes in the skin. This will let the skin 'explode' to achieve the bubbly crispy skin.

3. On the meat side, cut slits and rub in five-spice powder and salt. 

4. Use cling film to protect the meat. Then use paper towels to rub and towel dry the skin. Brush on vinegar and cake in salt.

5. Leave uncovered in the fridge to air dry, preferably overnight or at least 6 hrs.

6. Next day, preheat to 185 deg C and cook skin side up for 30 mins.

7. Then turn up to 200 deg C for 20 mins, skin side up.

8. Allow to slightly cool before chopping up. Serve with yellow mustard.