“IT’S designed so you can dribble over it, or spill some food on it and just wipe it off. It should be able to take a battering in the kitchen!”
2kg skinless boneless pork belly
2 tbsp Chinese five spice
2 tsp coarse sea salt
For roasting: 2 large onions and 4 carrots to sit underneath the pork
1. Prepare your roasting tray. Cut onions in half and arrange carrots so the pork can sit on it.
2. Rub pork with five spice on the meaty side only. Sit into tray with fat side up and rub with salt.
3. Pour a glass of cold water into the tray and cover with parchment paper, tuck it in. Cover with tinfoil and secure the edges to seal it well.
4. Slow roast pork in a preheated oven at 140 degrees Celsius for at least four to five hours. Once your timer goes off, leave it alone for a further two to three hours in the oven, it will slowly cool down so you can handle it!
5. Once pork is cooled a bit roll out a double layer of cling film on your kitchen counter and lift the very soft pork out of the oven. It would have shrank quite a bit, so it makes it easier to handle.
Wrap it up and refrigerate it until you need it. You can put a tray on top of it t weight it down, it will be nice and flat. Once it is cold, it is very easy to manage and slice. I pan-fry my slices and add Hoisin sauce when serving it.