I cooked the chunk of pork belly in boiling water for fruve minutes, trimmed the fat, scored the remaining thin layer of fat and rubbed in 5 spice powder, crushed sechuan pepper, salt and pepper.
Thence I plac'd it fat side up on a bed of tin foil and did roast it in hot oven until it ws crunchy.
I serv'd it on on-divey stomp, with hard boiled egg slices.
What kind of sauxce might work with this?
THIS ROAST PORK I OFTEN SERVE WITH BRAISED GREENS, OYSTER SAUCE AND RICE
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