1 tsp Chinese 5-spice (try my homemade version here)
3 tsp sea salt
500g (1.1 lb) piece pork belly, skin removed
½ cup hoisin
12 large spring roll wrappers
vegetable oil for deep frying
Preheat oven to 120°C/250°F.
Combine the Chinese 5-spice and the sea salt. Rub the salt mixture all over the pork.
Line a baking tray with foil and place a baking rack on top. Place the pork on the baking rack. Roast for 3 hours or until fork tender.
Remove the pork from the oven and use a knife to slice into big chunks. Transfer the pork to a large bowl and use forks to shred the pork. Add the hoisin and mix until well combined. Allow the pork mixture to cool completely.
Place a spring roll wrapper on your bench top with a corner closest to you so that the wrappers looks like a diamond. Place about about 2 tablespoons of filling onto the bottom third of the wrapper. Fold the bottom corner over the filling and then tightly roll a couple of times. Then fold the side edges in (like an envelope). Roll tightly again and seal with some water rubbed onto the final edge. Place onto a large tray and repeat with remaining filling and wrappers.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the spring rolls in batches until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper and serve.