Chinese Crispy Pork Belly

Step 1: Use an ice pick, sharp metal skewer or another pointed tool to prick many holes in the skin. Avoid piercing the fat, and do not pierce the meat.

Step 2: Turn the pork belly upside down. Gradually rub the cooking wine into the meat, keeping it off the skin. Sprinkle the five-spice powder, salt and pepper over the meat, then rub the seasoning over the meat and sides.

Step 3: Turn the pork skin-side up and place it in a container. Pat the skin dry with paper towels. Refrigerate uncovered for 12 hours, with a minimum of 3 hours and a maximum of 24 hours.

Step 4: Preheat the oven to 180°C/350°F.

Step 5: Remove the pork from the refrigerator and place it on a large sheet of foil. Fold the foil snugly up around the pork, leaving a 1.5 cm / 2/5-inch rim above the skin to hold the salt.

Step 6: Transfer the pork to a baking tray. Pat the skin dry with paper towels.

Step 7: Brush the skin with vinegar.

Step 8: Spread the rock salt over the skin, using the foil edges to keep it from falling down the sides.

Step 9: Roast for 60 minutes.

Step 10: Remove the pork from the oven and transfer it to a work surface.

Step 11: Switch the grill/broiler to medium-high. Move the oven shelf so it is at least 25 cm/10 inches from the heat source.

Step 12: Fold down the foil and scrape all the salt off the top and sides. Discard the foil and return only the pork to the baking tray.

Step 13: Place the pork under the grill/broiler for 20–25 minutes, rotating the tray once, until the skin is golden, crisp and puffed.

Tip: Keep the pork at least 25 cm/10 inches from the heat source to help the crackling brown evenly.

Step 14: Transfer the pork to a cutting board. Slice it into 1–1.5 cm / 2/5–3/5-inch thick slices, then cut the slices into smaller pieces.

Step 15: Serve with ordinary yellow mustard or hot English mustard. White sugar can also be served on the side. Add fresh raw vegetables such as cucumber and radish.