1.5kg pork belly
1 tbsp brown sugar
1 tbsp shaohsing wine
2 tbsp light soy sauce
Remove the pork belly from all packaging and pat dry with kitchen paper. Cut off the bones/ribs if they are still attached. Score the skin with a sharp knife with horizontal lines about 1cm apart, being careful not to cut down into the meat.
Combine the marinade ingredients and place in a shallow dish which is big enough to hold the pork belly. Place the pork belly with the skin facing up being careful not to get any of the marinade onto the skin.
Cover the skin in a thin layer of salt and then place it uncovered into the fridge overnight. This will help draw out all of the moisture from the skin.
Bring the pork belly out of the fridge and allow to get to room temperature before cooking. Pre-heat the oven to 150°C.
Remove the pork belly from the marinade and carefully brush off the salt and then pat the skin dry again with kitchen paper. Place onto a baking tray and put into the oven for 2 hours, or until the pork is tender.
Increase the oven temperature to 220°C and cook for a further 15-20 minutes or until the skin has become crispy. If it has not become crispy, remove the pork from the oven and pat dry with more kitchen paper, being careful as the skin will be very hot. Return to the oven until the skin has started to puff up and become crispy.
Once the skin is crispy, remove from the oven and allow to rest, uncovered, for 15-20 minutes. Cut into pieces before serving.