Serves 6

Ingredients:
1 kg pork belly (with skin on)
2 tablespoons sea salt
2 tablespoons Chinese rice wine

Marinade
1 tablespoon oyster sauce
40g red fermented beancurd
2 teaspoons salt
1 tablespoon sugar
½ teaspoons five spice powder
½ teaspoon ground white pepper
1 teaspoon monosodium glutamate

Method:
1. Pick a piece of pork belly that has layers of fat and lean meat in it. The belly should be aorund 3-3.5cm thick. Clean the pork belly and pat dry all over with a kitchen towel.
2. Rub the skin with the Chinese wine.
3. Score vertically the inner portion of the meat (Do not score the skin).
4. In a bowl, combine marinade ingredients and rub the marinade evenly onto the meat right down into the scored areas. (Do not rub the marinade on the skin)
5. Marinate for about 2-6 hours in the coolest part of the fridge.
6. Pre-heat oven to 230ْC.
7. Fill a roasting pan with water (around 2cm), then place a roasting wire rack in the pan. Place pork belly on the rack, skin side up.
8. Spread the salt over the skin and bake for 20 minutes or until some bubbles and a white layer appear on the skin.
9. Remove the meat from the oven. Using a small knife, slowly scrape off the white salt layer that has formed over the skin.
    10. Put the meat back on roasting pan and bake it for a further 20-25 minutes or until the bubbles on the skin pops. (the skin should be golden brown at this stage). This is known as the crackling effect.
    11. Remove from oven. Put the pork belly aside for 15-20 minutes before chopping it up.