1kg piece pork belly, skin on
1 tsp Chinese 5-spice
fine salt e.g. table salt or kosher salt
hoisin sauce, to serve
hot mustard, to serve
Preheat oven to 150°C/300°F.
Use paper towels to completely dry off the skin of the pork belly.
Use the toothpicks to poke as many holes as possible into the skin of the pork belly. As the toothpicks go blunt, replace and use new ones.
Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. Use paper towels to rub the spices off the top of the pork skin.
Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. Now pour the salt over the skin so that it completely covers the whole top of the pork belly.
Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. Roast for 2 hours.
Remove the pork from the oven. Turn the oven up to 250C/480F.
Remove the foil and the salt crust from the pork. Brush all the salt off the whole piece of pork. Dry the pork skin with paper towel. Place the pork back on the baking rack and roast for another 15-20 minutes or until the pork skin is completely puffed and crispy.
Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Serve with hoisin sauce and mustard for dipping.