Beer Braised Five Spice Pork Belly

1. Preheat oven to 170°C. Lightly score the pork skin and generously season both sides of the pork with salt and pepper, rubbing into the meat.
    
2. Heat oil in large, oven-proof frying pan over medium heat. Sear pork belly, about 4 minutes each side. Remove from pan and set on a plate.
    
3. Add onion to pan and cook over medium heat, stirring frequently, until starting to brown, about 5 minutes. 
    
4. Add sugar, vinegar, five-spice powder, beer and stock and bring to a simmer.
    
5. Add pork, skin side up, and cover pan tightly with foil. Place in oven and braise until very tender, about 2 to 2½ hours. 
    
6. Remove pork and place skin side up on foil-lined baking tray. Turn oven to broil. Watching closely as it burns easily, broil pork until skin is crispy, about 3 to 4 minutes.
    
7. Transfer to cutting board and let rest for 5 minutes before slicing thinly. Pork belly can be served as is or as a sandwich sliced thinly between steamed buns and garnished with thinly sliced green onions, radishes, cucumber and a drizzle of hot chili sauce.
    

Recipe by Primrose Farms, the supplier of our Canadian pork