2.5 kg whole pork belly or large pork belly slices
1 tbsp Shaoxing wine
1 tbsp sugar
4 star anise
1 tsp five-spice powder
1 tbsp freshly ground black pepper
1 garlic head, halved
1 large white onion, quartered
Rock salt
How to cook Lechon Macau
1.Cover pork belly with water in a pot. Add about 2 tablespoons rock salt, sugar, star anise, garlic, and onion; simmer 30–40 minutes until cooked but firm.
2.Drain and air-dry. Once cool, brush with Shaoxing wine and refrigerate uncovered for 24 hours.
3.Prick the skin generously. Season skin with salt and meat side with five-spice powder and black pepper; bring to room temperature and pat skin completely dry.
4.Roast skin-side up at 200°C over a pan holding a little water for 45 minutes.
5.Increase oven to 220°C and roast 15–20 minutes until the rind is crackled and crisp. Rest briefly before slicing.
