Crispy Crackling Roasted Pork Belly [脆皮燒肉]

I have tested few recipes on Roasted pork belly and found out that this is the best recipe i've made. The roasted pork skin is so crispy, crackling and puffy bubbles all over with juicy flavorful meat. In this recipe, i used an Aeromatic Turbo oven to bake as its only 2kg of pork belly only. (not a big piece) The tips to a crispy and crackling pork belly skin is to puncture lots of small holes into the skin of the pork. I used an 'Instrument of Torture' to poke holes into it, you can also use sharp pointed knife or ice pick too. (It works remarkably well) After marinating, leave it in the fridge overnight to dry up the skin. The next day, roast the pork belly, cover with rock or coarse salt on top of the skin as salt withdrawns moisture to the surface of the skin.

Continue to bake, after scrapping off the coarse salt in a higher temperature until popping and crackling ends evenly all over the skin. It will turn into a perfectly golden brown in colour by adjusting to your own oven or Aeromatic Turbo oven temperature as every oven temperature differs. So, happily enjoy the crunchy crackling roasted pork belly with some chilly sauce, yummy!!

Ingredients:-
2kg Pork Belly (cut into rectangular shape)
2 1/2 tbsp Shao Xing wine

Seasonings:-
3 1/2 tsp Salt
3 tsp Sugar
1 tsp Five Spice powder
3/4 tsp Pepper powder
1/2 cube of Nam Yu (Red Fermented Bean Curd)

*Some vinegar for brushing the skin
*A piece of aluminium foil
*Some coarse salt for topping

Method:-

1) To prepare the pork belly-Wash and pat dry the pork belly.
2) Poke holes on top of the skin with Instrument of Torture, the more holes the better.
3) Turn the pork over, slit a few cuts.
4) Drizzle and rub with Shao Xing wine all over the pork but not the skin. Rest for a while for better absorption
5) Then rub all the seasonings over the meat including the sides but not the skin.
6) Transfer the meat onto a piece of aluminium foil, cover all the sides but not the skin. Brush vinegar over the skin.
7) Put in the fridge overnight with the skin facing up.
8) On the next day:- Pull out from the fridge and spread a layer of coarse salt on the skin.
9) Carefully lift the meat onto a wire tray inside the Aeromatic Turbo oven.
10) Turn the temperature to 200c for 35mins.
11) Then remove the half cook meat from the Aeromatic Turbo oven, and scrape off all the salt from the skin.
12) Put back into the oven, and increase the temperature to 230c. Bake for another 30mins (crackling and popping)
13) Watch closely at this stage, if the temperature too high, lower to 220c. Cool off before cutting.