Crispy Roasted Pork Belly

• 1 kg Pork Belly
• 3 tbsp Ngo Hiang (Chinese Five Spice Powder)
• 3 piece Star Anise
• 2 pinch Cloves
• 3 tbsp Red Pepper / Paprika Powder
• 2 Bayleaf
• 3 slice ginger

1. Prepare and trim the pork belly
2. Rub the pork belly with spices and refrigerate at least 10 minutes.
3. Refrigerate overnight for maximum flavor
4. Make the stock by combining the ingredients with water just enough to submerge the meat.
5. Heat until rolling boil
6. Cut the pork belly into more manageable size
7. Simmer the pork belly in the stock skin-side down 4 to 5 minutes
8. Take the pork belly from heat and rinse under running tap water to cool
9. Prickle the skin with fork or knife to make the skin more crispy
10. Preheat the oven to 180 C
11. Rub salt onto the skin and the meat
12. Put the meat into.the oven.
13. Bake for 90 minutes (180 C) to slow cook the meat until tender
14. When 90 Minutes have passed, move the pork belly to the top rack of the oven and crank up the temp to 250 C, top heat only
15. Set the timer 10 to 15 minutes or until the skin gets crispy
16. Take the pork belly out from the oven and rest for 10 to 15 minutes
17. Slice the pork into strips
18. Cut the strips into bite size pieces
19. Move to bowl or plate
20. Enjoy!
21. ;)

ngo hiang, anise, cloves, red pepper, bayleaf, ginger

Taken from cookpad.com/us/recipes/353911-crispy-roasted-pork-belly (may not work)