Roasted pork belly Hong Kong style

When I found this recipe, I'm so happy :) I am not fan of roasted pork belly, but my husband is! I can imagine he would be more than satisfied when he can eat it here, especially it is home made :)

Ingredients
1 Pork belly with skin*

Water
Fresh ginger, peel off skin and use a knife press it gently
Scallion
1 tbsp fine salt
1 tbsp rice wine

Marinate pork:
1 tbsp fine salt
1 tbsp rice wine

Cooking coarse salt

*the skin lays flat instead of one side higher & another side lower

Instructions
1. Prepare the pork belly the night before
Boil water in a cooking pot, place ginger, scallion, salt & wine 
When water boils, place pork belly, reduce heat to medium, let it cook for 30 mins

This step is to remove bad smell of pork belly, also to remove blood in the meat

2. Discard water, run cold water on pork to let it cool down a bit
Use kitchen paper to absorb excessive water, as dry as possible

Place pork in a mixing bowl, add in seasonings, use hand to rub the seasonings over the pork evenly
Wrap the mixing bowl with plastic wrap, place it in the fridge to marinate the pork overnight

3. The day you cook, take the pork out from the fridge
Use kitchen paper to absorb excessive water, as dry as possible (with the skin facing upward)

Preheat the oven to 150°c

4. Place an aluminium foil on the tray, then place another foil to wrap the pork - only meat part, to keep meat juice when bake, also not to burn the meat
Place coarse salt on the skin

Bake for 1 hour

5. After 1 hour, take the pork out from the oven, raise the temperature of the oven to 200°c
Remove all coarse salt from the skin, then open the foil

When oven is ready, place it back to oven at the upper rack, and bake for 20 mins
You can see the skin appears bubbles and it becomes dry and golden color

6. After 20 mins, take it out and leave it cool down for 10 mins

7. Slice the pork on a chopping board

Serve immediately with a bowl of rice!
Enjoy!