ROASTED CRISPY PORK

Serves 10–12 as a starter, or 6–8 as a main course.

Preparation & cooking time: about 1 hour & marinating time.

1kg (2¼lb) belly of pork

2 teaspoons salt

2 teaspoons five-spice powder

For the dip:

3–4 tablespoons light soy sauce

1 tablespoon chilli sauce (optional)

Ideally, the pork should be in one piece. Dry the skin with kitchen paper and make sure that it is free from hairs. Rub the meat all over with the salt and five-spice powder, then leave to stand for at least 1 hour – longer if possible.

To cook: place the pork, skin side up, on a rack in a baking tin, and roast in a pre-heated oven (240°C/475°F/ Gas 9) for 20 minutes, then reduce the heat to 200°C/400°F/Gas 6, and cook for a further 40–45 minutes, or until the skin has become crackling.

To serve: chop the meat into small bite-size pieces, and serve hot or cold with the dip.

NB Any leftovers can be used in a number of dishes such as Mixed Meat Casserole and Assorted Meats and Rice.

hancheng

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