Spiced pork belly

I have adapted this recipe from a Donna Hay recipe, I’ve never been able to make a decent pork belly, but this one has changed my pork belly game.

You will need;

5 cloves

2 star anise

1 cinnamon stick broken into pieces

2 teaspoons black peppercorns

1 whole dried chilli

1 teaspoon sea salt flakes

1 teaspoon five spice powder

1 teaspoon ground ginger

1.5 kg boneless pork belly with skin on

1 tablespoon olive oil

2 tablespoons sea salt flakes extra

Black vinegar caramel;

1 cup palm sugar grated

1/2 cup shoaxing vinegar (contains wheat) or dry sherry

2 tablespoons lime juice

Place the cloves, star anise, cinnamon, chilli, and salt in a pan over medium heat, cook for a few minutes. Transfer to a small blender, add five spice powder and ginger then mix until coarsely ground. Reserve 1 tablespoon of the mixture. Preheat oven to 160 degrees, rub the pork belly with oil and rub the extra sea salt flakes into the skin. Place the pork skin side down on a baking tray, rub the underside with the spice mix. Roast for 1 hour, increase the heat to 180 degrees, turn pork and roast for another hour until the skin is crispy, if it’s not just pop under the grill for a few minutes. Cool for ten minutes and slice as desired. While the pork belly is roasting, make the black vinegar caramel; place palm sugar and shaoxing wine in a saucepan, bring to the boil and cook for five minutes or until syrupy, add the lime juice. To serve, place pork on plate sprinkle with a little of the reserved spice and some sauce, you can serve with some coleslaw or salad.