Hoisin Pork Belly

The recipe

Instructions

1. 1
   Score the pork belly skin in a tight crosshatch. Rub with salt and five spice. Sit on a rack in a tray.
2. 2
   Roast at 220°C for 25 minutes for crackling, then drop to 160°C for 90 minutes.
3. 3
   Mix glaze: hoisin, soy, honey, crushed garlic, grated ginger, vinegar.
4. 4
   In the final 20 minutes, brush the meat (not the skin) with the glaze 3-4 times.
5. 5
   Rest 15 minutes. Slice and serve with shredded cucumber, spring onion, and pancakes or rice.

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