Ingredients

Steps

• Preheat the oven to 150°C.
• Place halved shallots and chopped carrots in a deep roasting tray.
• Add wine, pork belly, and five spice powder and cover with cold water.
• Cover the roasting tin tightly with a lid or foil.
• Braise in the oven for 4-5 hours until tender and allow to cool in the liquid.
• Increase the oven temperature to 220°C.
• Drain the liquid and remove the top layer of skin from the pork.
• Score a diamond pattern into the fat layer and rub in the honey.
• Roast for 10-12 minutes until the meat is crispy and golden.
• Season with salt and pepper before serving.