INGREDIENTS

2 kg boneless pork belly skin on

1/3 cup ginger, sliced

1 tsp salt

3 Lt water, add more if need

Dry Rub

3 tsp Salt more to taste

2 tsp Chinese five-spice powder

3 tsp sugar

8 g or 1 pack Silver Swan Wow Sarap All in One Seasoning

For Roasting

2 cups rock salt, add more if need

1/3 cup Silver Swan White Vinegar

PROCEDURE

1. In a large pot, add pork belly, sliced ginger, salt and water. Heat up the pot until boiling then let it simmer and cook the pork belly for 3 to 5 minutes.
2. In a small mixing bowl, prepare the dry rub by mixing, salt, chinese five spice powder, sugar, and Wow Sarap All in One Seasoning.
3. Transfer the pork on a baking tray and let it dry (pat dry using a paper towel). Once dry, poke holes as many as possible using a fork. Afterwards, sprinkle the dry rub the pork belly. Place in pork belly uncovered in a chiller overnight.
4. After resting the pork belly, brush the skin with Silver Swan White Vinegar then cover it with rock salt on top of the skin.
5. Pre-heat oven to 180 °C/350 °F. Once preheated, place the pork on a baking sheet, then place inside the preheated oven then roast for 1 hour.
6. After roasting for 1 hour, remove the pork from the oven and remove the salt crust from the pork skin. Place a rack over the baking tray to catch any pork drippings. Proceed to increase the oven temperature to 220 °C/425 °F.
7. Put the pork back in the oven and continue roasting the pork for another 25 to 30 minutes until the skin is crispy. Let the pork belly rest in the oven for 10 minutes.
8. Remove from the oven and let cool for 15 minutes before cutting.