Crispy Skinned Pork Belly

You will need 1.5-2kg of pork belly. Ask the butcher to scour it for you.
Spices.
Chinese green vegetables such as boy choy or choy sum.
Rice

Make a dry spice marinade of the following ingredients:
Handful of szechuan pepper
Salt
Peppercorns
Dry roast for a few minutes and then grind.
Add one teaspoon of five spice, sea salt and sugar and grind together.
Place the meat with the skin side down and rub the spice mixture over the meat. Allow to marinate for up to eight hours.
When you are ready to cook preheat the oven to 230C- very hot. You will need a tray and wire rack large enough for your pork. Fill the bottom of the tray with water and place the pork meat and spice side down facing the water. Put into hot oven. Check regularly but it will take at least half an hour. The meat is cooked when the fat on the pork has changed colour and started to blister. It will look and smell fantastic!

Put rice on to cook and prepare the chinese green vegetables. These will only take a few minutes.
Prepare the sauce for the veges. In a saucepan add a tablespoon of vegetable oil, a teaspoon of sesame oil, tablespoon or more (to taste) of oyster sauce and a tablespoon of soy sauce. Heat gently and pour over steamed greens. Cut the meat into bite size cubes and place on a platter. Serve in the middle of the table and allow everyone to help themselves.  It tastes best when it is hot.