Soy Glazed Pork Belly With Pickled Vegetables

• 2 3/4 lb pork belly, bone-in, skin scored
• 2 tbsp Chinese five-spice powder
• 2 tbsp light soy sauce
• 2 cloves garlic, minced
• None None Pickled Vegetables
• 1 None cucumber, thinly sliced
• 1 None carrot, peeled, thinly sliced
• 1 None long red chili, finely sliced
• 2 tbsp rice wine vinegar

1. Bring a large saucepan of water to a boil. Add pork belly, ensuring it is completely covered. Return to a boil and cook for 2 mins. Drain. When cool enough to handle, pat dry with paper towels.
2. Meanwhile, in a medium bowl, combine spice mix, soy sauce, 1 tbsp sugar and garlic. Massage into pork. Chill, uncovered, skin-side up, for 1 hour 30 mins.
3. Preheat oven to 350u0b0F. Return pork to room temperature. Place on a rack in a baking dish, skin-side up. Pour a little water into the pan and roast for 45 mins. Increase oven to 425u0b0F. Drain water from dish. Cook pork for another 15-20 mins, until skin is blistered and golden. Let rest for 10 mins.
4. Meanwhile, for pickled vegetables, mix together cucumber, carrot, chili and 1 tsp salt. In a small bowl, stir vinegar and 1 tbsp sugar together until dissolved. Pour over vegetables. Cover and set aside for 20 mins.
5. Cut pork into cubes or slices. Serve with pickled vegetables.

pork belly, soy sauce, garlic, vegetables, cucumber, carrot, long red chili, rice wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/25256 (may not work)