crispy bubbled belly porkrating:
I don't see why this wouldn't work nicely with the pork oven-cooked.
approx 1.5 litres of boiling water
2 tbsp salt
1.5kg sheet belly pork
2 tbsp soy sayce
2 tsp five spice powder
3 tbsp soy sauce
3 tbsp dry sherry (or rice wine, presumably)
1 tbsp dark brown sugar
a pinch of dried chilli flakes
2cm root ginger, peeled and finely chopped
pour a kettleful of water over the skin of the pork, pat dry with kitchen paper. Rub the salt into the pork fat and leave to dry for 45 minutes.
wipe the excess salt off the pork with kitchen paper then score the pork skin in a criss-cross lattice, using a sharp knife. Turn the meat over, and stab the flesh in several places with a skewer. Rub in the soy sauce and the five-spice powder, and set aside to marinade for an hour or so.
cook over medium hot coals, skin side down first, for 30 minutes on each side, until cooked through, with a very crunchy crackling.
meanwhile, make the sauce - heat the soy, sherry, sugar, chilli and ginger together in a small pan, stirring till the sugar dissolves. Remove from heat, allow to cool.
carve the pork into 2cm wide slices. Serve with rice and the dipping sauce.