When done, remove from the oven, and chop into your desired serving sizes, cubes, strips and serve warm.
Time, Temperature and Serves is approximate and is a guide only.
- 2.5kg COLCOM Pork Belly, rind on
- 1 Tbls Shaoxing Wine, optional
- To taste ground, coarse Salt
- Seasoning Spices
- 6-7 tsp Fine Salt
- 4 tsp Sugar
- 1-2 tsp Five-Spice Powder
- 4 tsp cracked Black Pepper
- Combine all the seasoning spices together. Set aside.
- Fill a wok or a large pot with water and bring to the boil. Submerge your whole pork belly in the boiling water for roughly 20 minutes, until around 70% done and the rind has softened. It is important to ensure that there is enough water to submerge and cover the pork belly.
- Drain well on a wire rack and pat dry with paper towels. Place the pork belly on a large platter or tray meat side up, skin side down. Using a sharp knife make a few slits on the meat, but NOT the skin, so the seasoning will be absorbed better.
- Evenly brush the meat with the rice wine (optional). Let it rest for 20-30 minutes. The reason for not coating the rind with the spice mixture is because the Five Spice will darken the rind.
- Flip the COLCOM pork belly so the skin is now facing upwards. Using paper towels pat dry the rind again ensuring there is no water/moisture left on the rind so that it can crisp up properly.
- Using a small knife with a sharp tip or a fondue fork, gently poke tiny holes all over the rind. Try not to go to deep into the fat. During this time pre-heat your oven to 200°C.
- Pat dry the rind again. When ready to cook, place the belly on a large roasting rack, pour around ¼ cup water so when the drippings fall into the pan, they will not burn. Evenly season the rind with ground coarse salt.
- Bake in a preheat oven for about 1 hour and 10 minutes.
- Turn the oven to grill and roast for another 15-20 minutes or until the rind has sufficiently and evenly crackled. You can dust off any charred bits with a knife.