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Five Spice Crispy Pork Belly

Ingredients
1.5kg (3 lb) pork belly, skin on
3 tsp Shaoxing wine
½ tsp Chinese 5 spice
½ tsp garlic powder
2 tsp fine sea salt
1 tsp caster sugar
¼ tsp ground white pepper
Olive oil
Sea salt, extra
Steamed rice and Asian greens, black vinegar and soy dipping sauce, to serve

Method
Step 1: Parboil the pork
Place enough water in a wide saucepan to submerge pork and palace over medium-high heat.
Bring to a boil, then add the pork, skin side down, and cook for 1 minute, until the skin changes colour.
Carefully turn pork over and cook for a further 30 seconds. Transfer to a large bowl of iced water, and use a sharp knife to scrape off any debris on the surface.
Pat pork dry with a paper towel, then place skin side up on a wire rack over a tray.
Step 2: Score and marinate the pork
Pierce the skin with a toothpick or meat tenderiser until you have made holes all over the skin. Sprinkle over some of the sea salt and rub into the skin.
Turn pork over and score the flesh with deep cuts crossways and vertically to make squares.
Sprinkle the shaoxing all over the flesh side of the pork.
Combine 5 spice, garlic powder, salt, sugar and pepper in a small bowl, then rub this into the meat and down into the slits.
Wipe clean with paper towel, then transfer to the fridge overnight to dry out.
Step 3: Cook
Preheat the oven to 190°C fan forced (375°F).
Remove the pork from the fridge and rub the skin with a drizzle of oil and even layer of extra sea salt.
Add 250ml of water to the bottom of the tray and place in the oven. Reduce oven temperature to 170°C (340°F). Cook for 1 hour.
Increase oven temperature to 200°C (395°F), bake a further 30 mins until skin is crispy. Rest for at least 30 mins.
Step 4: Finish and serve
Slice the pork up using the scored marks and serve with steamed rice, steamed Asian greens and a dipping sauce of soy and black vinegar.