Spiced Pork Belly Rice Bites
2 h. 25 min.
ready in 2 h. 55 min.
Mix together the salt, sugar, pepper and five-spice powder. Set aside.
Bring a large pan of water to a boil and add the pork. Cook at a gently boil for 20 minutes. Drain well and drain on absorbent kitchen paper.
Place the belly on a large plate or tray, meat side up and skin side down. Make a few small slits in the meat with a sharp knife ( not on the skin) and brush the meat with the rice wine. Leave to rest for 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Coat the meat (not the skin) with the spice mixture, rubbing it in well.
Turn the meat over and pat the skin dry with kitchen paper. Make small holes in the skin with a skewer.
Put the meat in a roasting tin and pour in about 55ml|1/4 cup water around the meat. Rub the skin with coarse salt.
Cook for 80-100 minutes, until the meat is tender and the skin is crackled and crisp. Leave to rest for 15-20 minutes, then cut into small cubes and serve with boiled rice.