Roast Belly Pork (Sau Nyuk)

2 strips of belly pork with rind (2 inches wide)
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)

• Bring water & vinegar to a boil in a wok. Scald the rind only
• Score the rind (diamond cut)
• Sprinkle with salt
  
• Wipe dry
• Fry salt, garlic powder, 5 spice powder and pepper for a few minutes in a dry wok
• Mix in the sugar and rub this mixture onto the meat
• Leave uncovered in the fridge for at least 12 hours
• Preheat oven to 230 C
  
• Rub the rind with oil
• Bake for 20 minutes rind side up
• Poke into the soft rind with a fork
• Broil the rind for 20-30 mins (at least 4 inches away from the heat elements)
• Check now and then and turn meat around for even broiling
• Sprinkle some salt on the crackling
• Broil for another 5 mins
• Let the roast rest for 10 minutes before serving

*original recipe from Lily's Wai Sek Hong