- 200 ml Chinese cooking wine
- 2 tablespoons hoisin sauce
- 1 lime, juiced
- 1 1/2 tablespoons soy sauce
- 4 cm-piece fresh ginger, peeled, thinly sliced
- 3 garlic cloves, halved
- 1 long fresh red chilli, thinly sliced
- 3 whole star anise
- 1 cinnamon stick
- 500 ml water
- 1 large onion, cut into wedges
- 2 kg piece boneless pork belly, skin to be scored
- 3 teaspoons vegetable oil
- 2 teaspoons salt flakes
Preheat oven to 220 C.
Combine cooking wine, hoisin sauce, lime juice, soy sauce, ginger, garlic, chilli, star anise, cinnamon stick and 250 ml of the water in the bottom of a heavy-based roasting pan. Stir to combine. Add onion. Place pork, rind-side up, on top of onion, making sure the liquid doesn’t cover the rind.
Drizzle the oil over the pork rind. Sprinkle with salt. Season with pepper. Rub the salt and pepper into the cuts. Roast for 30-40 minutes or until the rind crackles. Pour 125 ml of remaining water into base of pan.
Reduce oven to 160 C. Roast, adding remaining water halfway through cooking, for 2 hours or until the pork is very tender.
Transfer to a chopping board.
Rest for 10 minutes before cutting.
Serve with a crispy side salad.