Chinese Roast Pork Belly (Siu Yuk)

Preheat the oven to 350°F (180°C). Set a pan filled with water on the bottom third of the oven; the pork will roast on a rack above it, creating a steam bath that keeps the meat tender.

Wash the pork belly and pat it completely dry with paper towels — any leftover moisture stops the skin from crackling.

Make several horizontal slits on the sides of the belly, then rub the meat side (not the skin) with the five-spice powder.

Push a garlic clove deep into each slit so they won't be forced out as the meat shrinks during roasting.

Layer the coarse kosher salt evenly over the top skin of the pork belly, then set it on a wire rack.

Place the pork belly on the top third rack and roast for 1 hour; the fat will drip into the water pan below.

Roast until a hardened salt crust forms, topping up the water in the pan below if it runs low.

Remove the pork from the oven and pull off and discard the salt crust.

Raise the oven to 465°F (240°C), return the pork and roast for another 40 minutes until the skin is crisp and puffed.

Remove from the oven and let it rest for 10 minutes.

Cut into pieces and serve immediately with chili sauce and hoisin sauce, or as is.