1.5kg piece Scottsdale Pork boneless belly, skin on
½ tsp ground white pepper
1 tsp Chinese five spice powder
1 tbsp oil
2 tsp salt
Place pork belly in a large pot and cover with water. Bring to the boil, then simmer for 20 minutes. Refresh under cold water and pat dry with paper towel. Using a skewer or fork, poke the pork rind all over. The more densely you cover the rind with prick holes, the crispy the pork. Turn the piece of pork over and make shallow cuts at about 3cm intervals across the width of the belly into the meat.
Combine the five spice powder and pepper. Turn pork to expose the meat side, and carefully rub the spice mixture all over the meat. Don’t allow the spices to touch the rind. Place meat skin side up onto a cake rack resting over a tray and place pork uncovered in the refrigerator for 12-24 hours to allow the pork skin to dry out.
Wrap bottom half of pork in foil, leaving the pork rind exposed on top, but ensuring the sides of the meat are covered and protected whilst cooking. Rub the oil and salt into the pork skin.
Place the pork, in a preheated oven of 220C and cook for 15-20 minutes, or until the skin is golden and crunchy. Reduce oven temperature to 180C and continue to roast for a further 40 minutes. Remove from oven and allow pork to rest for 5 minutes before cutting. To serve; turn skin side down on a chopping board and chop through the 3cm wide strips. Cut each strip into 1½ cm slices and arrange on a serving plate.