Chinese Roast Pork

This will be my first attempt at making Chinese Roast Pork with the following recipe.

Roast Pork Belly

Ingredients:
2 lbs pork belly (with skin)
2 tbsp sea salt (sprinkle on the skin)
2 tbsp rice vinegar ( To be brushed on the skin)

Marinade:
3 tbsp salt
1 tbsp sugar
2 tbsp red fermented bean curd
1/2 tbsp five spice powder


Clean the pork belly and pat dry with a towel. Score (both diagonally and horizontally) the inner portion of the meat. Rub the skin side with the sea salt.

Rub marinade mixture evenly into the meat and down into the scored areas.

 
Cover and leave the marinated pork belly in the refrigerator for a couple of hours or over night.

Bake the marinated pork belly with skin side up in pre-heated oven at 250C for 20 mins. Remove from oven and poke holes into the skin with a sharp instrument or like me.

Brush the skin with the rice vinegar. Put the pork belly back into the oven and increase the temperature to 300C. Bake for another another 20-30 minutes, or until you see the bubbles forming on the skin. Remove and let the pork belly rest for a few minutes before chopping it up.