1.5 kg belly pork on the bone, with skin and in 1 piece
3 tsp five spiced powder
3 tsp of fennel seeds, roughly ground
1 tsp of caster sugar
Leave the belly pork out on the work surface as long as possible for the skin to dry. Rub with lots of salt. Combine the powder, seeds and sugar and rub into the belly pork all over. Place on a rack over a roasting tin skin side down with some water in the bottom. Roast at 230c/450c/Gas 8 for 30 minutes, then turn over and roast for another 30 minutes. Turn the temperature down to 180c/350F/Gas4 and roast for a further 1.5 hours. The pork skin should have turned to very crisp crackling.
Allow the meat to cool. This way it regains moisture but the crackling still remains crisp. Cut into chunks, skin side down and serve with rice, pok choi and a splash of soy sauce.