The reason I use beer is because it tenderises the meaty part due to its carbonated nature. If you are concerned about alcohol, you can replace with stock or soda water.
First and foremost, the pork belly should be selected carefully so that the flavour would turn out balanced. There should not be too many fat layers, and the slab should be quite even. You could add spices such as five-spiced powder or grounded cinnamon or other flavouring to your preference. Dried herbs such as thyme, rosemary and tarragon are also very good.
BASIC ROASTED PORK BELLY
Ingredients
(basic ingredients for roasted pork belly)
1.8kg approx. pork belly
4 tbsp salt * and more for sprinkle
2 tbsp ground pepper
Juice from half a lemon
3 tbsp oyster sauce (optional)
(other ingredients to make up this dish)
330ml beer
1 cup water
2 potatoes, cubed
2 carrots, cubed
1 large onion, sliced
1 bulb garlic
2 sticks celery, cut into strips
Seasonings
1 tsp sugar
1 tsp powdered chicken stock
Dash of salt and pepper
(* Please note that I use low-sodium salt in my pantry, hence the amount of salt is used. If you are using normal table salt, you may reduce the amount by one tablespoon. Bear in mind that most of the salt should be rubbed on the skin itself.)
Method
1. Wash pork belly. Using a sharp tool (I used an ice picker) poke many, many holes on the surface of skin. Make sure you poke deep enough through the first layer of fats, but not touching the meat part.
2. Prepare a baking dish, line with grease proof paper for easy cleaning.
3. Use paper towels to dry the whole pork belly. Rub pork skin with most of the salt. Turn over and rub the rest of the meat with remaining salt, pepper and oyster sauce, if using (or along with other spices or herbs). Turn over again and spread some of the pepper and oyster sauce on skin surface. Squeeze lemon juice on it too. Place pork onto prepared baking dish. (If you only want to roast pork belly, you may place a rack under pork belly to raise up the slab)
4. Use some bamboo skewers to poke through under the skin layer. This ensures pork stays in an even shape.
5. Place a piece of paper towel over pork belly, cover with cling wrap and chill in fridge for a few hours or overnight. (Some people may recommend uncovered pork in fridge to help dry the surface, but I do not think it is a good idea for home fridges since cross-contamination may take place.)
6. Remove pork from fridge and let it sit till room temperature.
7. Preheat oven at 180C. Before placing pork into oven, dab dry skin surface. Sprinkle some more salt. (You may now place the tray in oven if you only want to roast pork belly).
8. Carefully pour beer and water around pork belly. Arrange all the vegetables and seasonings into baking dish. Bake at top-middle rack level of oven for 60 -80 min approx or until pork is tender.
9. Switch oven to high grill mode for about 5 min. You should watch closely now to avoid charring. At this point, the skin bursts into small bubbles to achieve crispy crackling.
10. Remove bamboo sticks, slice meat and serve immediately.
