View source for Crisp Skin Pork Belly

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==Ingredients==
:1 Piece of Belly with the rind (1 - 1.5 Kg)
:1 Tbsp Sichuan Peppercorns
:1 Tsp Black Peppercorns
:2 Tbsp Maldon Sea Salt Flakes
:2 Tsp Five Spice Powder
:2 Tsp Caster Sugar

==Method==
#Spike the skin of the belly with a fine skewer or larding needle as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.
#Heat a dry, heavy based frying pan over a high heat.
#Add the Sichuan and black Peppercorns and shake them around until they darken slightly and start to smell aromatic. Transfer to a spice grinder and grind to a fine powder. Tip them into a bowl and stir in the Sea Salt, 5 Spice Powder and sugar.
#Turn the Pork flesh side up on a tray and rub the flesh all over with the spice mixture. Set it aside somewhere cool to marinate for 8 hours or overnight.
#Preheat the oven to 220℃. Turn the Pork skin side up and place it on a rack, resting on top of a roasting tin of water. Roast the Pork for 15 minutes, then lower the temperature to 180 degrees and roast it for a further 2 hours, topping up the water as necessary.
#Chop into pieces and serve with stir fried (or steamed) Asian greens in Oyster Sauce.


<small>''Rick Stein'' [https://www.recipefy.com/en/rick-stein-s-crisp-skin-port-belly-bbq-spice-rub/recipes/610 https://www.recipefy.com/en/rick-stein-s-crisp-skin-port-belly-bbq-spice-rub/recipes/610]</small>