Crispy Roast Pork Belly | What Dad Cooked

Ingredients

• 500g pork belly with skin on
• For the marinade
• 80ml dark soy sauce
• 80ml Shaoxing wine
• For the dry rub
• 1 tbs five spice powder
• 1 tsp table salt
• For the soy dipping sauce
• Marinade from above
• 1 tbs plum sauce
• 1 tbs hoisin sauce
• 80ml fresh chicken stock or water
• To serve
• Pickled mustard greens from packet, rinsed
• Pickled cucumber from packet
• Hot chilli sauce of choice (optional)