Roasted pork yakibuta

Ingredients

• 1.5 kg pork (belly pork)
• 1/2 teaspoon salt

(A):

• 2 tablespoon vinegar
• 1 litre water

(B):

• 1 teaspoon pepper
• 1/2 teaspoon Chinese five-spice powder
• 2 pieces of red fermented bean-curd (tau chu or nam yee), well mashed
• 1 teaspoon Chinese Shao Xing cooking wine
• 1 teaspoon thai fish sauce
• 1/2 teaspoon sugar

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Preparation

• Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture.
• Set pork aside, then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave aside for one to two hours to dry.
• Place pork with the meat side up on a rack and roast in a turbo broiler at 200 degrees C for 20 to 25 minutes. Remove meat.
• Prick the skin with a sharp metal skewer several times. Put meat back on the rack with the skin side up and roast at 200 degrees C for 25 to 30 minutes or until skin turns crispy.

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