Crackling Pork Belly

I bought quite alot of food whenever I have the chance to visit Chinatown.I almost forget I still have a big chunk of belly pork aka "5 fah lam" in my freezer.So what should I do with this pork belly?.If I stew this pork belly I don't think Elliot want to eat it.How about a simple crackling pork?.It's really easy,I don't go through all the long process like Chinese restaurant to make the perfect crackling pork aka Siew Yoke.Mine is just marinate and roast!

Ingredients:

5 lbs pork belly

2-3 tbsp fermented bean curd(fu-yee)

1 tbsp salt

1 tbsp sugar

1 tsp 5 spice powder

Method:

1:Wash and clean pork belly.Sliced pork belly to 2-3 pieces.Marinated with above ingredients in a zip lock bag for 5-6 or overnight.

2:Preheat oven at 400 F on bake.Use a baking tray and lay aluminum foil on it before arrange those marinated pork belly on the tray.

3:Bake for 30 minutes each side,then switch to broil for 10 minutes on the top skin

4:Cut to sliced and ready to serve warm with rice or pasta.

Note:

I choose this pork belly with some ribs.At the end of crackling ,the tray with over aluminium loaded with oil/fat.I save those fat/oil for cooking later.I didn't prick the skin with fork or sharp object.If you want your crackling look really like "Siew Yoke" aka BBQ pork then do this step.Elliot said Spanish have a dish similiar with this.Of course they don't use fermented bean curd.You can buy bottle fermented bean curd in any Asian grocery store.