Directions:
- Preheat the oven to 200ºC.
- Score the inner pork belly with a sharp knife.
- Rub the meat with 30g of coarse salt and the five-spice powder.
- Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
- Rub the remaining coarse salt on the skin of the pork belly.
- Roast the pork for 45 minutes to an hour.
- Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
- Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
- Return to oven and continue roasting till done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2590.07 Kcal (10844 kJ) | ||
| Calories from fat | 2385 Kcal | ||
| % Daily Value* | |||
| Total Fat | 265g | 408% | |
|---|---|---|---|
| Cholesterol | 360mg | 120% | |
| Sodium | 8557.57mg | 357% | |
| Potassium | 926.73mg | 20% | |
| Total Carbs | 0g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 45g | 90% | |
| Iron | 5mg | 28% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 496.46 Kcal (2079 kJ) | ||
| Calories from fat | 457.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.79g | 408% | |
|---|---|---|---|
| Cholesterol | 69mg | 120% | |
| Sodium | 1640.3mg | 357% | |
| Potassium | 177.63mg | 20% | |
| Total Carbs | 0g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 8.63g | 90% | |
| Iron | 1mg | 28% | |
| Calcium | 5.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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