Roast Pork D Chinese Style

Roast pork is one of those things I very seldom order at a Chinese BBQ joint unless I have a ridiculous craving for it. I don't order roast pork because I can make a wicked one at home and I feel it's rather meaningless to order something that you can do as good or if not, even better. I do however, order BBQ pork (char siew) or BBQ pork ribs despite being to make them as well because they tend to require a little more effort in my kitchen. That being said, Chinese roast pork is so easy to do that once you start making it at home, I think you may share my sentiments. Although I'm never secretive about my recipes, I don't tend to slut them around either. This is one from my family vault of classics and is always very welcomed at potluck parties.

Ingredients:
1. A good slab of belly pork
2. Salt, five-spice powder, Chinese salt, preserved red fermented beancurd, pepper, oyster sauce
3. Sesame oil

Method:
1. Season the ventral surfact of the pork belly (i.e. the meat side) with salt, pepper, five-spice powder, Chinese salt, oyster sauce, preserved red fermented beancurd and sesame oil

2. Put the slab(s) on a rack and roast in the oven, meat side up for about 40 minutes at 160degC (non-fan-forced)
3. Remove from oven and flip it over so that the skin side faces up

4. Score the surface with a sharp knife to form a grid (as you can see, the blades in my kitchen don't get early retirement haha)

5. Generously rub salt into the skin (you may use a brush or a similar utensil to do this because it's really hot but I am the man with the iron fingers. I am now however, the man with the burnt and painful iron fingers)
6. Place the slab(s) back in the oven for another 20mins at 160degC, skin side up

7. Turn the heat up high (about 200 to 250degC) to start the crackling process

8. You can actually hear the skin go "pop" like popcorn when it's crackling. *Pop*, *pop*, *pop*... music to my ears. You can even get a sheet of bubble wrap and join in the chorus

Hint:
1. Marinate the slabs for at least a day, this gives it a much better flavor
2. Do not score too deep into the skin such that you penetrate the meat, the juices from the meat will make it difficult for the skin to crackle

Behold! Home-made roast pork with super crunchy crackling. Is there anymore reason to order this outside now?

Slice and serve hot!

D