Chinese-style roast pork

Don't cover the pork when standing after roasting or the crackling will soften.

Roast Pork

2 kgs	Pork belly (Main)
2 Tbsp	Salt
1 tsp	Chinese five spice
1 Tbsp	Maple syrup
2 Tbsp	Dark soy sauce

Sauce

2 Tbsp	Char siu sauce
2 Tbsp	Hoisin sauce
1 Tbsp	Sesame oil
1 Tbsp	Balsamic vinegar

Directions

1. Score the pork fat and rub salt over it. Refrigerate, uncovered, overnight.
2. Wash off salt and pat dry. Heat oven to 200C.
3. Combine five-spice, maple syrup and soy sauce. Brush evenly over pork.
4. Place on a rack in a roasting pan. Roast for 20 minutes, then reduce temperature to 160C. Continue cooking for 35 minutes per 500g (internal temp 71C).
5. Remove from the oven and stand in a warm place, uncovered, for 10 minutes before carving.
6. Combine the ingredients for the sauce and serve with the pork.