Slow Roast Pork Belly with Five-spice and Brown Sugar

Place the pork belly skin side up and uncovered into the fridge for 24 hours to dry out.

Using a jaccard or thin metal skewers, prick the skin all over but not deep into the meat. Using a box cutter, score the fat side of the pork belly strips 5 mm deep and 10mm apart. Mix the 5-spice and sugar.

Lay the pork on its skin and rub the back and sides (not the skin) with the olive oil. Sprinkle the sugar mix lightly over all sides except for the skin and rub in.

Spread out a double layer of aluminum foil. Place the pork belly skin side up and fold in the sides to form a tight-fitting tray with the sides coming 1 cm above the sides and the top open.

Top the skin with the rock salt.

Place the pork belly onto a roasting rack into a hooded barbecue set to 120°C. Roast for 3 hours or until the core temperature reaches 92°C. Check for tenderness using a metal skewer.  If there is no resistance, it is perfect. Scrape away all the rock salt with a spoon, place onto a tray and let it cool for 10 minutes.

Place the avocado oil into a frypan which is sitting on the open grill. When the temperature reaches 160°C, gently place the pork belly, skin side down into the hot oil. Gently bring the temperature to medium. And fry for 5 to 8 minutes. Once the skin has puffed up and becomes crisp, remove and allow to rest for 10 minutes before cutting into portions.

For the apple puree: Core and peel the apples, cut into even 1 cm thick slices and place onto a small oven dish. Brush with the melted butter and top with the brown sugar, water and salt. Place into a 180°C oven and roast for 25 minutes or until soft. Blitz in a blender until smooth, pass through a fine strainer and serve warm with the pork.