Chinese crispy bubbled belly pork

Method

1. Pour a kettleful of boiling water over the skin of the pork and pat dry with kitchen paper. Rub the salt into the pork fat and leave to dry for 45 minutes.

2. Wipe the excess salt off the pork with kitchen paper, then, using a small, sharp knife, deeply score the pork skin in a criss-cross lattice. Turn the meat over and pierce the flesh in several places with a skewer. Rub the soy sauce and five-spice powder into the pork and set aside to marinate for an hour or so.

3. Cook over medium-hot coals, skin-side down first, for 30 minutes on each side until cooked through with a very crunchy crackling.

4. Meanwhile, make the sauce: heat the soy, sherry, sugar, chilli and ginger together in a small pan, stirring until the sugar dissolves. Remove from the heat and allow to cool.

5. Slap the crispy bubbled pork on to a chopping board and cut the pork into 2cm wide slices. Transfer to a platter, and serve with rice or noodles and the dipping sauce.

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