2.5kg (5.5 lb) skin-on pork belly
1 tbsp sea salt
3 tbsp sea salt
1 tbsp Chinese 5-spice (try my homemade version here)
Start the day before you want to serve your pork. Use a Stanley/utility knife and a ruler to score the pork skin. Pat dry with paper towel.
Mix the 5-sipce rub ingredients together. Flip the pork over and rub the 5-spice mixture over the pork meat (but not on the skin). Flip the pork back over and use paper towel to brush off any spice from the pork skin. Rub the 1 tablespoon of salt over the pork skin. Place in the fridge uncovered overnight.
Preheat the oven to 150°C/300°F.
Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 3 hours. Then turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy.