Step 1

In a fitted container or cling wrap, sprinkle a generous layer of rock down. Sprinkle the pork skin with a light dusting of baking soda then put the pork belly skin side down onto the salt layer, wrap it up in cling film, and place it in the refrigerator overnight.

Step 2

Preheat oven to 175C/350F.

Step 3

When ready to cook, take out the pork belly and rinse the excess salt away with water. Pat dry, cut slits into the skin crosswise (try not to cut into the fat), and rub oil into the skin. Place in an oven tray.

Step 4

In a small bowl, mix together soy sauce, water, garlic, fresh ginger, sugar (or honey), and red pepper flakes (optional). Mix until everything is thoroughly combined. Pour the mixture into the baking tray around the pork belly.

Step 5

Cook for 2 hours in an oven at 350F/175C. Make sure to check in on it from time to time. Add more water if the liquid in the baking tray is getting low.

Step 6

After two hours, turn the top broiler to high (250C/500F) and cook until the top skin is golden brown and crackly (about 5-10 minutes). Make sure to watch the pork closely at this time to prevent it from burning.

Step 7

When the top of the pork belly is crispy, take it out of the oven and let it rest for 5-10 minutes.

Step 8

Cut the pork belly into pieces and spoon sauce from the baking tray over the sliced pork belly. Serve with rice and bak choy cooked in oyster sauce.