INGREDIENTS:

• 2 slabs of pork belly (1.5kg)
• oil
• salt

Marinade:

• 2 pieces of red fermented beancurd (nam yue) - mashed
• 1 tsp pepper
• 2 tbsp chinese cooking wine
• 1 tsp sesame oil
• 1 tsp five-spiced powder
• 2 tsp sugar

DIRECTIONS:

1. Wash the pork and pat dry with kitchen towel.
2. In a small bowl, combine the marinade ingredients and mix well.
3. Turn the pork skin-side down on a rack and using the tip of a knife, prick all over the pork.
4. Rub the marinade evenly all over, including the sides (but not the skin).
5. Place the pork, skin-side up in a tray or a container and wipe the skin thoroughly with paper towel. Leave the pork in the refrigerator, uncovered overnight.
6. Bring the pork to room temperature before roasting (at least 2 hours).
7. The skin will dry out after refrigerated overnight. If not, give it a little blow-dry with hair dryer. (The drier the skin, the better the cackling when roasted).
8. Preheat oven to 230 deg C.
9. Place pork, skin-side up on a rack set over a roasting pan.  
10. Drizzle oil all over the skin of the pork, then sprinkle enough salt to fully cover the entire skin.  
11. Put the pork into the oven and roast for 20 minutes.
12. Then reduce the oven to 200 deg C and continue roasting for another 50 - 55 mins.
13. Remove meat from the oven and allow to rest for 10-15 mins before cutting. Brush away excess salt.