Five-Spice Roast Pork Belly

Buster's friend's Note:

Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with Pea Shoots (Stir-Fried Pea Shoots -- Ching Chow Dau Miu) - a winning combination! Try it, you will like it!

• Total Time: 1 hrs 5 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 8

• ¼ cup soy sauce
• 2 tablespoons sugar
• 1 teaspoon five-spice powder
• 1 teaspoon sesame oil
• 2 lbs pork belly , at least 50% lean, with rind intact

Directions:

1. Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil.
2. Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
3. Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water.
4. Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
5. Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.