Crispy Roast Pork Belly with Fermented Bean Curd (Fu-yee)

Pork belly is a popular Asian and Latino meat cuisine.This part of pork have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, you have a thin crispy layer on top that's crackly when you bite down into it -- which you should never do in less than three seconds.This time I didn't bother to pay attention on the skin-Chinese style crackling (sau rou) because we eventually discard the skin after cooked.

Ingredients:
2 x 3-4 lbs pork belly,no bones



Seasoning:
3 tbsp fermented bean curd,crushed
3 tbsp seasalt
4 tbsp vinegar
4 tbsp Chinese rice wine
2 tbsp sugar
1 tbsp five spice powder

< Method:
1:Wash and pat dry the pork belly.Use a sharp knife to slit (3 slits)the pork belly half way thru,don't cut through all the way.fermented bean
2:Combine all the seasoning in a bowl,mix well.Rub the seasoning all over the pork belly and marinated overnight.
3:Preheat oven to 420 F.Live aluminum foil over baking sheet.Place the marinated pork belly on the wire rack over aluminum foil.

4:Roast for 70-80 minutes.Remove pork from oven and let it rest for 10 minutes before cut and serve warm.

ready for roasting