Rick stein's crisp skin port belly (bbq spice rub)

1. Spike the skin of the belly with a fine skewer or larding needle as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.

2. Heat a dry, heavy based frying pan over a high heat.

3. Add the Sichuan and black Peppercorns and shake them around until they darken slightly and start to smell aromatic. Transfer to a spice grinder and grind to a fine powder. Tip them into a bowl and stir in the Sea Salt, 5 Spice Powder and sugar.

4. Turn the Pork flesh side up on a tray and rub the flesh all over with the spice mixture. Set it aside somewhere cool to marinate for 8 hours or overnight.

5. Preheat the oven to 220 degrees. Turn the Pork skin side up and place it on a rack, resting on top of a roasting tin of water. Roast the Pork for 15 minutes, then lower the temperature to 180 degrees and roast it for a further 2 hours, topping up the water as necessary.

6. Chop into pieces and serve with stir fried (or steamed) Asian greens in Oyster Sauce.