I posted this on my blog but figured it would go down well with the OCAU faithful. Every man deserves a regular dosage of pork crackling It tastes awesome , especially the crackling (if done right). http://www.eatshowandtell.com/2008/09/22/crispy-skin-pork/ Ingredients 1 kg Pork belly Bowl of boiling water (to assist in the crackling process) Olive oil Sea salt or table salt The Marinade 2 cloves garlic , chrushed 3 tbspn sugar 2 tbspn soy sauce 2 tbspn char siu sauce 1 teaspon 5 spice powder Pepper to taste With a knife, score the skin of the pork so that it is evenly distributed Put the pork in a strainer and poor the boiling water carefully onto the skin of the pork Pat the pork dry, especially the skin and let it cool while you make the marinade below Add all the marinade ingredients into a mortar and pestle and grind carefully until it turns into a paste like substance. If you dont have a mortar and pestle, feel free to use anything which is suitable for mixing all the ingredients into a marinade. Gently rub the marinade onto the pork (note : don’t marinate the skin of the pork , only the meat, as this will carimalise under the grill) and ensure the skin of the pork stays upright Allow to dry for atleast 3 hours in room temperature. I actually let mine dry outside in the sun covered so no flies could get in. The more it dries, the more crispier the skin can get. Once done, put it in a pre heat oven (180 degrees) for 30 - 45 minutes depending on the size of your pork belly. Once the pork is golden brown on the outside, take it out of the oven. Brush the skin on top of the pork sparingly with olive oil and then sprinkle a small amount of sea salt on top Put the pork under the grill / broiler and grill it until you can hear crackling sounds. Alternatively, grill until it crackles to your liking. It took about 5 minutes.