Wash the pork belly and cook in boiling water with spring onion and ginger. Cook pork belly for 5 minutes and prod a skewer inside pork. If no blood comes out it’s cooked. Soak in cold water immediately and dry it with a clean tea towel or napkin.

Use a dry frying pan to sauté the Sichuan pepper until the aroma comes out. Then use a pestle and mortar to grind the Sichuan peppers into a powder.

Prod the skin part with a skewer or the tool that I have pictured in this post. I bought this tool from local Chinese supermarket for about £5.

Brush the soy sauce on every side of pork belly. Mix all the seasonings together evenly and gently rub the seasonings on pork belly. Leave the pork belly marinade for 2 hours.

Tin foil wrap the side and bottom of the pork belly. Only leave the skin part unwrap. Put the pork belly on the middle oven shelf. Pre-heat the oven to 230 degrees and roast for 20~30 minutes.

Take out the pork and brush a thin layer of oil. Roast in oven (temperature 180 degree C) for another 20 minutes.