Shaoxing and fennel roast pork

Serves 4 Starters and mains

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Method

The day before, methodically score the skin of the pork belly with the point of a very sharp knife, taking time to score it every 5mm or so and avoiding penetrating through to the flesh. Alternatively, prick lots of little holes in the skin with a sharp metal skewer.

Flip the belly over and, avoiding the skin, rub the Shaoxing wine into the flesh. Massage in the fennel seeds, salt and pepper and put on a tray, skin-side up. Put in the fridge uncovered, for a minimum of 12 hours or up to a day to let the rub season the meat and to let the skin dry out.

The next day, take the pork out of the fridge 30 minutes before cooking and preheat the oven to 180C/160C F/Gas 4.

Lay the pork on a large sheet of foil on a baking tray. Dry any moisture from the skin with kitchen paper and scrunch the foil up around the sides of the belly, leaving the skin clear, so it’s sitting in a foil ‘boat’. Brush the vinegar over the skin, then spread the rock salt evenly over it and roast for 1 hour. As the belly roasts, the fat will render and the meat will start to confit in its own juices.

Heat the grill to medium- high. Scrape all the salt off the top and sides of the pork and remove from the foil, transferring it to a clean baking tray. Put under the grill and roast until the skin has pulled all over and is golden and crisp, rotating it as needed to let it pull evenly. This may take 20 minutes.

Leave the meat to relax away from the heat for 10 minutes before slicing it as thinly or thickly as you like.
It will be rich and salty, so is best served with sharp, vinegary accompaniments such as hot mustard or a squeeze
of fresh lemon juice.