This is simply delicious and uses the same techniques that are used to create the famous Peking Duck.
1.5 kg boneless pork belly, with skin
For the marinade:
1 tbsp Sea salt
2 tsp Szechuan peppercorns
2 tsp Five spice powder
1 tsp Freshly ground black pepper
1 tbsp Sugar
1. Pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes.
2. Boil some water in a kettle and carefully pour the hot water over the rind side of the pork several times, then set the pork belly aside.
3. Mix all the marinade ingredients together in a mortar and pestle until it is fine, and then rub this mixture into the flesh side of the pork only.
4. Insert a meat hook or string into the meat so that it can be hung.
5. Hang the meat to dry for 8 hrs or overnight in a cool place. If you are unable to hang the meat, place it flesh side down on a grill rack.
1. Roll your pork and secure with cooking twine, then place onto your rotisserie skewer.
2. Cook for 10 minutes at a low height to “kick off” the crackling.
3. Raise the cooking height and cook on your rotisserie BBQ for about 1.5 hours. Adjust the cooking height so that the skin does not burn, but there needs to be a constant, slow dripping of fat, to render the fat down.
4. Once fat has covered the skin (usually after 30 minutes of cooking), lightly sprinkle some fine salt on to the skin.
5. Finally, reduce the cooking height again for up to 10 minutes to finish.
6. Remove the meat from the rotisserie skewer and allow the pork to rest for 10 minutes, and then carve it into bite-size pieces or slices to serve.
Ideal accompaniment is egg fried rice and stir fried vegetables.
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