Roasted Crispy Chinese Pork Belly Recipe

Instructions

1. Toast off the Szechuan peppercorns in a wok and grind in a pestle and mortar or spice grinder.

2. Add the Szechuan pepper to a bowl along with the remaining ingredients for the marinade.

3. Mix to form a thick paste.

4. Dry the pork skin with a kitchen towel.

5. Score the pork skin to a depth of 2-3mm in a crosshatch pattern about 1cm (¼") apart.

6. Flip over the pork and pour the marinade over the flesh side of the pork and massage itin.

7. Place the pork on a plate and clean off any marinade from the skin.

8. Transfer to the fridge uncovered and allow it to sit for at least 8 hours.

9. An hour before you are ready to cook remove the pork from the fridge.

10. Rub the salt and Chinese five-spice into the skin.